Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 84–89%
4 lb (1.8 kg) home-malted, air-dried red wheat
3 lb (1.4 kg) pale barley malt
2 oz (57 g) rice hulls
HOPS AND ADDITIONS SCHEDULE
1 oz (28 g) Spaltz at 30 minutes
0.15 oz (4.25 g) dried juniper berries at 0 minutes
0.25 oz (7 g) coriander at 0 minutes
0.25 oz (7 g) dried spruce needles at 0 minutes
.6 oz (17 g) non-iodized salt (see below)
Lactobacillus culture (e.g., White Labs WLP677 Lactobacillus delbrueckii) London ale yeast (e.g., White Labs WLP013 London Ale)
Mash at 152°F (67°C) for 60 minutes. Recirculate until bright, then run off to the kettle. Boil the wort for a couple of minutes to eliminate any competing bacteria or wild yeast. Cool and pitch the Lacto culture at 115°F (46°C). Purge the headspace of the kettle with CO2 and then cover it with plastic wrap before sealing it with the lid. Kettle sour to a pH of 3.6, holding the temperature in the target range.
Boil for 45 minutes, following the hops and additions schedule. Use a mesh bag for the juniper berries, coriander, and spruce needles and remove them at the end of the whirlpool/steep (about 15 minutes). Cool, pitch the yeast, and ferment as usual. When fermentation is complete, dissolve the salt in 0.6 fl oz (18 ml) hot water (just enough water to dissolve the salt), allow it to cool down, pull the yeast, then add the salt water to the fermentor.