You have my attention, can you share the recipe?
Recipe is a work in progress but I'll share what I have. I have never had actual Ecto Cooliner so really just used that as inspiration.
This is batch 2 of the recipe. First batch I used lemons and oranges instead of tangerines and limes.
Batch size is 6 gallons.
65.5% Pilsner
34.5% White Wheat
.8 oz Hallertauer @ 15
12 tangerines
8 limes
Omega Lacto Blend to sour
WLP029 - German Ale to finish
1. Mash @ 148
2. Boil for 10-15 minutes to kill any unwanted bugs.
3. Keep in kettle or transfer to another vessel for souring. Lower pH to 4.5. I used lactic acid to lower the pH. Lowering the pH helps keep a more controlled environment. Prevents unwanted bugs from thriving yet allows the Lactobacillus to remain active. Pitch the Omega Lacto Blend around 100 degrees and let temperature fall from there. If you can, blanket with CO2 or cover with saran wrap to prevent oxygen from being introduced. No need to maintain temp. They recommend creating a starter but I didn't and had great results. Was actually below a pH of 3.3 within 2 days.
4. Once desired sourness is achieved (typically pH 3.3 for Berliners), transfer back to kettle and boil for 15 minutes. Add Hallertauer @ 15, and zest of tangerines/limes @ 5.
5. Transfer to primary vessel and pitch WLP029. I recommend creating a starter here as you are pitching in a harsh environment that has low pH. Once you hit high krausen, add 3 cups of tangerine juice/pulp and 1.5 cups of lime juice/pulp. Wait a few more days for fermentation to finish and then bottle/keg. I don't do a secondary but you may want to do one if you are bottling.
6. Add green food coloring for that true ecto cooler look.
I think that's everything. If you have any questions, feel free to reach out.
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