Specs Estimated O.G. = 1.042 Estimated F.G. = 1.009 Estimated ABV = 4.4% Estimated bitterness = 5 IBUs Grain Bill 4.5 lbs. White wheat malt 3 lbs. German Pilsner malt 1.5 lbs. Acidulated (acid) malt Hops, Spices & Salt 0.5 oz. Hallertau hops (2.8% AA), added at the beginning of the 60 minute boil 1 oz. Whole coriander, cracked, added with 10 minutes left in the boil 0.5 oz. kosher or other non-iodized salt, added with 10 minutes left in the boil. Yeast 1 pack (or make an appropriate starter) Wyeast 2565 Kolsch yeast, Wyeast 1007 German Ale yeast, Wyeast 1056 American Ale yeast, or 1 pack Safale S-05 dry yeast. Brewing Process
Mash the wheat and pilsner malt at 148F for 60 minutes. Add the acid malt to the mash, attempting to maintain a consistent mash temperature of 148F for another 45 minutes. Drain, mash and sparge. Proceed with boil as normal.
Chill to 66F, pitch yeast and ferment for two weeks.
A secondary fermentation for one week to improve clarity is optional.
Before bottling or kegging, you may choose to add lactic acid for more sourness. If doing so, start out with a small amount and add to taste. I would dose the 5 gallons with 1 teaspoon at a time until the desired sourness is achieved.
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