Cazcabel blanco tequila, lemon, cranberry, apple, cinnamon and proseco served over ice.

Honey Crisp Spritz

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Heat 3.5 gallons of filtered brewing water to 163°F (to target mash temperature 152°F with grain fill). Add calcium chloride and gypsum to the strike water and stir to dissolve. Dough in the crushed pilsner, flaked wheat, white wheat and acidulated malt to reach a mash temperature of 152°F. Hold at 152°F for 60 minutes, stirring gently and checking temperature every 15 minutes.

Heat strike water and mash in

After 60 minutes, raise the mash temperature to 168°F (mash out) by applying direct heat or adding 0.5 gallon of 185°F water. Hold 10 minutes.

Mash out

Sparge the grains with enough water to collect approximately 6.5 gallons of wort in the kettle (roughly 2.5 gallons of sparge water at 168°F). Aim to end with ~6.5 gal pre-boil volume.

Sparge

Bring the wort to a gentle boil. Add 0.5 oz bittering hops at the start of a 60-minute boil. At 5 minutes remaining, add 0.5 oz aroma hops. Do not add fruit or salt during the boil.

Boil and hop additions

After 60 minutes, turn off the heat and chill the wort rapidly to 95–100°F using an immersion chiller or plate chiller if you intend to kettle-sour, or to 68°F if you plan a mixed-fermentation from the outset. Transfer to a sanitized vessel for souring/fermentation as described below.

Cool wort

If you choose kettle souring for clean lacto acidity: cool the wort to 100–110°F and transfer to a sanitized insulated vessel. Oxygenate lightly (to supply Lp) and pitch the Lactobacillus plantarum packet. Maintain temperature at 100–110°F for 18–36 hours, checking pH periodically. Target pH 3.4–3.2 for a tart but balanced character. Once target pH is reached, bring the wort back to a boil for 10 minutes to pasteurize and halt Lactobacillus activity, then cool to yeast pitch temperature (64–68°F).

Kettle sour (optional — recommended for controlled sourness)

If you prefer mixed-culture fermentation without kettle souring, cool wort to 68°F, oxygenate moderately (for Saccharomyces), pitch Saccharomyces cerevisiae and a portion of Brettanomyces (if using). Allow primary fermentation to proceed for 5–10 days until activity subsides and gravity drops significantly; then allow extended aging on Brett to develop funk and complexity (2–8 months depending on desired character).

Direct mixed fermentation (alternative)

For a simple protocol to replicate Dogfish SeaQuench style: after kettle sour and post-boil cool to 64–68°F, oxygenate wort lightly (~8–10 ppm O2), then pitch the neutral ale yeast (Saccharomyces cerevisiae). Ferment at 64–68°F for 7–10 days until primary fermentation completes. If using Brett, add Brett (rehydrated) simultaneously or after primary to get additional complexity during conditioning.

Yeast pitching

Sanitize all equipment that will contact juice. Freshly squeeze lime and grapefruit to yield the specified amounts (about 8 fl oz lime, 6 fl oz grapefruit). Reserve 1 tablespoon lime zest. Gently warm the juices to ~120°F for 5 minutes to help pasteurize (do not boil), then cool to fermentation temperature if adding during primary or to conditioning temperature if added later.

Prepare fruit juice and saline additions

For brightest, fresher citrus flavor and aroma, add the fruit juices and zest after primary fermentation slows (around terminal gravity or within 2–3 gravity points of finish) to avoid excessive fermentation of simple sugars and loss of juice character. Transfer beer to a sanitized secondary fermenter or conditioning tank and add lime juice, grapefruit juice, lime zest, 1.5 tsp fine sea salt and 0.5 tsp mineral sea salt. Mix gently to incorporate. Alternatively, if you prefer a cleaner sour profile and are using kettle souring, add 100% of the fruit at packaging to preserve aromatic brightness.

When to add fruit and salt

If Brett was pitched, allow 2–8 weeks (or months for more funk) of conditioning on fruit at 60–72°F. Monitor gravity and flavor. The Brett will dry the beer further and add complexity; stop conditioning when the desired balance of funk, tartness and residual sweetness is reached.

Condition with Brett (optional)

Taste the beer and confirm salt level and acidity. If salt is too strong, add small increments of water or blend with base beer. If brightness is lacking, a small additional zest or a teaspoon of fresh lime juice may be added (sanitize tools). Allow beer to rest 48–72 hours after additions to let flavors integrate.

Stabilize and adjust

If bottling: dissolve 3 oz corn sugar in 8 oz boiling water, cool and add to bottling bucket. Rack beer onto priming solution, gently mix to distribute, and bottle. Aim for carbonation of ~2.5 volumes CO2 for a crisp, spritzy finish. If kegging: force carbonate to 2.5–2.7 volumes and serve cold. If kegging and pasteurizing, note live cultures may still be present.

Priming and bottling/kegging

Allow bottles to carbonate at room temperature for 10–14 days, then chill and test. If conditioned on Brett, longer aging in keg/bottle will develop more complexity; refrigerate after priming is complete to slow further fermentation.

Conditioning time

Pilsner malt

Flaked wheat

White wheat malt

Acidulated malt (2% acidulated)

Dextrose (corn sugar) - for fermentability boost

Earlings/Perle (bittering) or Hallertau Magnum substitute

Hallertau (aroma) or Saaz substitute

Lactobacillus plantarum (pure culture for kettle souring)

Brettanomyces bruxellensis (primary mixed-culture strain) - for aging character

Saccharomyces cerevisiae (neutral ale yeast / farmhouse strain) - for primary fermentation

Fresh lime juice (zest reserved)

Fresh grapefruit juice (white/pink, lightly bitter)

Sea salt (fine)

Celtic sea salt or mineral sea salt (for subtle minerality)

Lime zest (finely grated)

Filtered brewing water

Calcium chloride

Gypsum (calcium sulfate)

Corn sugar (for bottle conditioning)

Dogfish Head SeaQuench

Cinsault, Grenache, Syrah. Rhone Valley, France:

ANDRE BRUNEL COTES DU RHONE Cuvee Est-OUEST

BLACK STALLION ESTATE PINOT NOIR

KEN WRIGHT WILLAMETTE VALLEY PINOT NOIR

ROCCHE COSTAMANGNA LANGHE NEBBIOLO ROCCARDO

CIGAR BOX MALBEC

Zinfandel, Syrah, Grenache, Merlot, Cabernet Franc. Sonoma, CA, Little Compton, RI, US:

SAKONNET BELCOURT OLD VINE RED BLEND

Make Dogfish Head SeaQuench Recipe in just 12h . Wild Sour. Delaware, US. ABV 4.9%

Dogfish Head Seaquench Recipe

Descriptors

Tasting Notes

Food Pairings

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