The Goserian

Mash as normal (65C, 60 mins), sparge with ~5L. Boil for 15 mins to sanitise, then cool to 35C.

Add lactic acid to bring pH down to 4.4. Add lacto bacillus (WLP672 Brevis, entire vial).

https://www.themaltmiller.co.uk/product/wlp672-lactobacillus-brevis-12-03-2019/

Seal kettle, tape over air hole, and store at 35C until pH drops to between 3.3 to 3.5 (in practice, it got to 3.44 after about 18 hrs at which point I called it).

Boil for 60 mins. Add hops and flavour additions at the -15min mark.

Hops: Hellertau Blanc, 20g.
Flavour: Lime peel (avoid the pith, 35g), Sea salt (14g), White peppercorns (whole, 7g), Coriander seed (whole, 28g).

Cool to 35C, remove additions. I didn't liquor back - resulted in ~18L of 1.053 OG wort.

Pitch to primary, add ~70% of required Voss Kveik yeast. This was from a 1L starter prepared a few days earlier using DME. Other 30% went into fridge for another brew.

Ferment at 35C for 3-4 days (all signs of fermentation gone at this point). Smelt of esters for the first day or so, but this was gone by day 3.

Then add the melon.

For the melon: 3 x honeydew melons; peeled, seeded, chopped, then pasteurised to 80C on the hob and cooled to 35C. Pulp spooned into a sanitised brew bag and sealed with cable ties. Add to fermenter with the juice. Steep for another 3 - 4 days.

Cold crash to 1C for 2 days, then bottle to 2.4 vols of CO2 (~110g table sugar).

FG = 1.012, ABV = 5.40 %.