Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
5 g |
Mandarina Bavaria5 g Mandarina Bavaria Hops |
|
Pellet |
8.5 |
Boil at 100 °C
|
10 min |
1.74 |
100% |
|
5 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
15 L |
|
Infusion |
61.5 °C |
61.5 °C |
30 min |
|
|
|
Infusion |
61.5 °C |
67 °C |
30 min |
|
|
|
Infusion |
67.5 °C |
70 °C |
30 min |
|
|
|
|
70 °C |
77 °C |
10 min |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
1 kg |
Passion Fruit Pulp
|
|
Flavor |
Secondary |
10 days |
|
0.85 kg |
Dragon fruit
|
|
Water Agt |
Secondary |
10 days |
Priming
|
Method: co2
CO2 Level: 0 Volumes |
Target Water Profile
Mount Macedon Vic 3441
Notes
Make the Malt Base.
Full temp range to get a very fermentable wort.
Boil for 10 min to make sterile.
Add Lactic acid to reduce pH to < 4.5 to inhibit micro-organisim growth. pH 4.18 achieved.
Cool to 37C. Flood with CO2. Add Wyeast 5335 Lactic acid bacteria. Maintain temp in the range 33 to 38C Idealy 35°C
Ferment for 72 hours.
Stop ferment at pH 3.5 to3.3 ph 3.2 achieved
Add hops add Yeast nutrient (light colour beer harsh environment)
Boil for 10 min.
Add 50% more yeast than normal when cooled to 22°C
Ferment at 16°C (reduce off flavours) Add fruit pulp when the SG reaches 1025. (secondry) Added fruit pulp 1kg passion fruit pulp no seeds and 850g red dragon fruit with seeds. The corn syrup represents the fermentables in the syrups . Corn syrup not added.
Last Updated and Sharing
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- Last Updated: 2022-04-26 21:49 UTC
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|
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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