Fermentation History
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Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz
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Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
0.50 oz |
Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops |
|
Pellet |
3.75 |
Boil at 203 °F
|
60 min |
7.13 |
100% |
|
0.50 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
0.50 oz |
Hallertau Mittelfruh (Pellet) 0.49999999885628 oz Hallertau Mittelfruh (Pellet) Hops |
|
7.13 |
100% |
|
0.50 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
10.5 qt |
|
Strike |
154 °F |
149 °F |
60 min |
|
33.715 qt |
sparge and to cover losses |
Fly Sparge |
170 °F |
170 °F |
-- |
Starting Mash Thickness:
1.5 qt/lb
Starting Grain Temp:
70 °F |
Yeast
|
Wyeast - Lactobacillus 5335
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
75%
|
Flocculation:
|
- |
|
Optimum Temp:
|
60 - 95 °F |
Starter:
|
No |
|
Fermentation Temp:
|
-
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
56 B cells required
|
|
|
Wyeast - German Ale 1007
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
75%
|
Flocculation:
|
Low |
|
Optimum Temp:
|
55 - 68 °F |
Starter:
|
No |
|
Fermentation Temp:
|
-
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
56 B cells required
|
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Priming
|
Method: dextrose
Amount: 6 oz
Temp: 68 °F
CO2 Level: 2.8 Volumes |
Target Water Profile
Light colored and malty
Notes
collect wort as normal
acidify wort to ~4.5 pH
bring wort to boil for a few minutes to sterilize wort.
Cool wort to temp preferred by lactobacillus strain.
add lactobacillus
purge kettle headspace with CO2 at 10 psi for about a minute, close lid quickly, and seal lid to kettle with saran wrap.
Wrap kettle with heating device to keep it at proper temp. place the thermometer on opposite side of heating device.
kettle sour for 2-3 days
check pH every day and purge kettle headspace with CO2 at 10 psi for a few minutes and seal lid to kettle with saran wrap.
When pH reaches 3.4-3.6 it is finished souring.
boil as per recipe and add hops etc.
cool to pitch temp and ferment.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2021-06-27 18:45 UTC
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Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
Cost $ |
Cost % |
| Fermentables |
$ |
|
Steeping Grains
(Extract Only) |
$ |
|
| Hops |
$ |
|
| Yeast |
$ |
|
| Other |
$ |
|
| Cost Per Barrel |
$ 0.00 |
|
| Cost Per Pint |
$ 0.00 |
|
| Total Cost |
$ 0.00 |
|
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