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

A session sour with lime peel, black lime & sea salt
(ABV 4.9%)

Crush all grains (pale malt, pilsner, wheat, flaked oats, acidulated) to a medium crush. Heat strike water to reach a mash temperature of 150°F (65.5°C) for a target mash temperature of 148–152°F (64–67°C) depending on desired body.

Crush and Heat

Add crushed grains to the strike water at a ratio of roughly 1.25–1.5 quarts per pound. Hold mash at 150°F (65.5°C) for 60 minutes, stirring occasionally to ensure even conversion.

Perform mashout: raise temperature to 168°F (76°C) for 10 minutes, then vorlauf until wort runs clear.

Sparge with enough water to collect approximately 6.5–7.0 gallons (24.6–26.5 L) of wort in the kettle for a 5 gallon (19 L) batch after boil losses. Target pre-boil gravity around 1.040–1.044 (to end near 4.8–5.0% ABV).

Bring wort to a rolling boil. Add Magnum hop charge (0.5 oz) at the start of the 60-minute boil for bittering.

Bittering Hop Addition (60 min)

With 15 minutes left in the boil add Saaz (0.5 oz) and Motueka (0.5 oz). Also add gypsum and sea salt now to incorporate into the wort so they integrate into the finished beer.

Mid/Flavor Hops (10-15 min)

With 5 minutes remaining, add half the lime zest (1 tbsp), the crushed black lime, and the yeast nutrient. This allows aromatic oils to be extracted without driving off everything in a long boil.

After the full 60-minute boil, turn off the heat. Chill the kettle quickly to about 100–110°F (38–43°C) for lacto pitching, or chill to 95–100°F if planning to do a souring step in the kettle.

Option A — Kettle sour (preferred for homebrewers): Cool to 95–100°F (35–38°C). Oxygenate the wort lightly, then pitch Lactobacillus plantarum culture (or the packaged lacto) and hold at 95–100°F in a sealed, sanitized vessel for 18–48 hours, checking pH periodically. Target pH of 3.4–3.6 for a bright, session sour character. When desired tartness is reached, boil briefly (5–10 minutes) to kill lacto.

Option B — Ferment in fermenter with mixed culture: Skip kettle souring; instead transfer to fermenter and perform a short souring/co-fermentation with lactobacillus before adding ale yeast. This requires more time and management; for clarity and safety the kettle sour is recommended.

Chill the soured wort rapidly to ~68°F (20°C). Transfer to a sanitized fermenter, minimizing oxygen pickup. If you boiled after souring, cool to yeast pitch temperature. Aerate the wort gently to achieve good dissolved oxygen for healthy yeast.

Pitch SafAle US-05 (or chosen clean ale yeast) at recommended pitching rate for a 5 gallon (19 L) batch. Ferment at 66–68°F (19–20°C) for about 7–10 days or until primary fermentation activity subsides and gravity is near final.

After primary fermentation subsides (around terminal gravity or after ~7–10 days), rack to a secondary or leave in primary and cold-side add the finishing lime components. Add the remaining lime zest (1 tbsp), 4 oz fresh clarified lime juice, and the crushed black lime (if not already added) if you prefer extra aroma. Also add 1 tsp kosher sea salt if a stronger saline note is desired (salt amount is already in kettle additions; add only if you omitted earlier).

Condition on these additions for 3–5 days at 50–55°F (10–13°C) to allow aroma integration without excessive degradation. Taste daily; stop when desired lime/sea balance is achieved.

Prepare for bottling or kegging. If bottling, dissolve 3 oz corn sugar in a small amount of boiled, cooled water, cool, and add to bottling bucket with beer. Gently mix to evenly distribute priming sugar.

Bottle or keg as usual. If kegging, carbonate to ~2.3–2.6 volumes CO2; if bottling, allow bottles to condition for 10–14 days at ~70°F (21°C) then chill and serve.

Serve cold in a tulip or pilsner glass. Garnish optionally with a thin strip of fresh lime peel. Expect a sessionable sour ale with a light salt minerality, bright lime aroma, subtle black-lime (dried lime) tannic, slightly tea-like note, and a clean, crisp finish. Estimated ABV ~4.8–4.9%.

Pale malt (2-row)

Pilsner malt

Wheat malt

Flaked oats

Acidulated malt

Magnum (pellet) - 13% AA

Saaz (pellet) - 3.5% AA

Motueka (pellet) - 6% AA

Kosher sea salt

Gypsum (calcium sulfate)

Champagne yeast nutrient (or yeast nutrient)

Lacto (Lactobacillus plantarum) culture or pure lactobacillus sachet

SafAle US-05 (ale yeast) or similar clean fermenting ale strain

Fresh lime zest (peel only), finely minced

Black lime (dried Persian lime) — crushed

Clarified lime juice (fresh)

Corn sugar (for priming if bottling)

Sea Quench Ale - Dogfish Head Brewery, DE

Make Sea Quench Ale - Dogfish Head Brewery, DE Recipe in just 24h . A session sour with lime peel, black lime & sea salt
(ABV 4.9%)

Sea Quench Ale - Dogfish Head Brewery, DE

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