Magic Rock Brewing’s Salty Kiss clone

Magic Rock Brewing Salty Kiss clone, All-Grain

(5 gallons/19 L, all-grain)
OG = 1.044 FG = 1.011
IBU = 17 SRM = 3 ABV = 4.2%

Ingredients

4.2 lbs. (1.9 kg) Pilsner malt
3.3 lbs. (1.5 kg) wheat malt
1.3 lbs. (0.6 kg) acidulated malt
1.34 oz. (38 g) sea buckthorn, dried berries
1 lb. (0.45 kg) gooseberries (frozen and defrost before use)
0.14 oz (4 g) sea salt
0.8 AAU Cascade hops (60 min.) (0.15 oz./4 g at 6.6% alpha acids)
7.7 AAU Cascade hops (10 min.) (1.4 oz./40 g at 6.6% alpha acids)
White Labs WLP051 (California Ale V) or Wyeast 1272 (American Ale II) yeast
5 oz. (142 g) corn sugar (if priming)

Step by Step

Mill the grains and mash in 3.3 gallons (12.5 L) of water at 149 °F (65 °C) for 60 minutes. Vorlauf until your runnings are clear and sparge the grains with enough 168 °F (75 °C) water to obtain a 6-gallon (23 L) pre-boil volume. Once you have collected the full volume, remove enough wort to cover the sea buckthorn berries and begin steeping them separately.

Boil the wort for 60 minutes adding the hops at the times indicated in the ingredients list. After the boil, turn off the heat, add the sea buckthorn berries with their steeping liquid and rest for 20 minutes. Chill the wort to about 64 °F (18 °C), transfer it to the fermenter, aerate, and pitch the yeast. Ferment for two days at 66 °F (19 °C).

After two days mash the gooseberries to a pulp and bring them to a boil. Cool the gooseberries to 68 °F (20 °C) and add them to the fermenter at the peak of fermentation. Ferment for an additional seven days then rack to a secondary fermenter for additional clearing if desired. Once fermentation is complete, mix the sea salt into a 1⁄2 cup (0.12 L) of boiling water, cool, add to the beer, and then bottle or keg the beer and carbonate.

Magic Rock Brewing Salty Kiss clone, Extract

(5 gallons/19 L, extract only)
OG = 1.044  FG = 1.011
IBU = 17  SRM = 4  ABV = 4.2%

Ingredients

4 lbs. (1.8 kg) wheat dried malt extract
1 lb. (0.45 kg) Pilsen dried malt extract
0.57 oz. (17 g) lactic acid (88% solution)
1.34 oz. (38 g) sea buckthorn, dried berries
1 lb. (0.45 kg) gooseberries (frozen and defrost before use)
0.14 oz (4 g) sea salt
0.8 AAU Cascade hops (60 min.) (0.15 oz./4 g at 6.6% alpha acids)
7.7 AAU Cascade hops (10 min.) (1.4 oz./40 g at 6.6% alpha acids)
White Labs WLP051 (California Ale V) or Wyeast 1272 (American Ale II) yeast
5 oz. (142 g) corn sugar (if priming)

Step by Step

Add 5 gallons (19 L) of water to your brewpot and raise to a boil. Turn off the heat and stir in all the dried malt extract. Once all the extract is dissolved, remove enough wort to cover the sea buckthorn berries and begin steeping them separately. Return the brewpot to a boil and boil the wort for 60 minutes adding the hops at the times indicated in the ingredients list.

After the boil, turn off the heat, add the lactic acid and sea buckthorn berries with the steeping liquid and rest for 20 minutes. Chill the wort to about 64 °F (18 °C), transfer the wort to the fermenter, top off to 5 gallons (19 L), aerate and pitch the yeast. Ferment for two days at 66 °F (19 °C).

After two days, mash the gooseberries to a pulp and bring to a boil, cool to 68 °F (20 °C) and add to the fermenter at the peak of fermentation. Ferment for an additional seven days then rack to a secondary fermenter for additional clearing if desired. Once fermentation is complete, mix the sea salt into 1⁄2 cup (0.12 L) of boiling water, cool, add to the beer, and then bottle or keg the beer and carbonate.

Tips for Success: Salty Kiss is a traditional German Gose. Gose is a top-fermented beer style from the German city of Leipzig, which uses at least 50% wheat in the grist, they are by definition tart, herbal and refreshing but what really characterises them is a defined saltiness which traditonally would have come from the particular water in the area they were brewed. Dried sea buckthorn berries can be purchased online. Sea buckthorn is a unique sour-flavored berry that is considered a “super-food” as it is rich in nutrients and phytochemicals such as vitamin C, carotenoids, vitamin E, amino acids, essential fatty acids, minerals, sterols and flavonols. Sea buckthorn berries can be used to make pies, preserves, fruit wines, and cosmetics, and their inclusion in this recipe along with sea salt will give your beer a very unique flavor twist.