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Sour Ostseekuste Porter Recipe

This Baltic porter that has been a consistent winner for Josh Weikert over the years. It sets up well as a kettle sour because the bright lactic acidity will pair very nicely with the dark fruit and chocolate flavors.

Josh Weikert Dec 24, 2016 - 3 min read

Sour Ostseekuste Porter Recipe Primary Image

This is Josh Weikert’s recipe for Ostseekuste Porter (what the Germans call the Baltic Sea coast in northern Germany!), a Baltic Porter that has been a consistent winner for him over the years. It sets up well as a kettle sour, though, because the bright lactic acidity will pair very nicely with the dark fruit and chocolate flavors.

ALL-GRAIN

Brewhouse efficiency: 72%
OG: 1.086
FG: 1.016
ABV: 9.2%
IBUs: 33

MALT/GRAIN BILL

10 lb (4.5 kg) Munich malt
5 lb (2.3 kg) Pilsner malt
8 oz (227 g) Fawcett Crystal 65
8 oz (227g) Briess Extra Special malt
8 oz (227 g) Carafa II
4 oz (113 g) Chocolate rye

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HOPS SCHEDULE

0.5 oz (14 g) Nugget [13% AA] at 60 minutes (6.5 AAU)
1 oz (28 g) Styrian Goldings [5.5% AA] at 10 minutes (5.5 AAU)

YEAST

Wyeast Lactobacillus 5335 or White Labs WLP677 Lactobacillus delbrueckii Bacteria
White Labs WLP830 (German Lager)

DIRECTIONS

Mash at 152°F (67°C) for 60 minutes, drain, and sparge to yield 5.5 gallons (18.9 l). Allow the wort to cool to 110–120°F (43–49°C), and pitch your Lacto culture. Kettle sour to the desired perceivable acidity level.

Boil for 60 minutes, following the hops schedule. Ferment at 53°F (12°C) with a slow increase in temperature (1°F/0.5°C per day) to make a clean but fully attenuated beer. Primary fermentation should complete within 10–14 days. Lager at least 2 months before drinking!

From Berliner Weisse to Gose and points in between, quick souring is rapidly becoming the time-constrained brewer’s choice for building pleasant tartness on a schedule. In Craft Beer & Brewing Magazine®’s online course, Quick Souring Methods, Funkwerks Cofounder Gordon Schuck explains how to use Lactobacillus bacteria, experiment with sour mashing, test acidity levels, and more. Sign up today!

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