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
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!
