Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
8.5 qt |
Sacch Rest |
Temperature |
-- |
150 °F |
60 min |
|
16 qt |
Sparge |
Sparge |
-- |
170 °F |
20 min |
Starting Mash Thickness:
1.25 qt/lb
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
50 g |
cold smoked Applewood salt..12 gms per gallon
|
|
Spice |
Boil |
10 min. |
|
0.50 oz |
Freshly pulverized coriander seed ...(.13oz) per gallon
|
|
Spice |
Boil |
10 min. |
|
0.75 tsp |
Yeast Nutrient
|
|
Other |
Boil |
10 min. |
|
0.25 tsp |
Citric, Tartric, Lactic Acid Blend
|
|
Water Agt |
Mash |
0 min. |
|
1 each |
Pure O2/diffusion
|
|
Other |
Primary |
0.00034722222222222 days |
Yeast
|
Wyeast - German Ale 1007
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
75%
|
Flocculation:
|
Low |
|
Optimum Temp:
|
55 - 68 °F |
Starter:
|
No |
|
Fermentation Temp:
|
66 °F
|
Pitch Rate:
|
0.5 (M cells / ml / ° P)
83 B cells required
|
|
|
Lactobacillus in 0.75 Gallon of Secondary, 0/75 gallon Kombucha soured wort/beer.
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
0%
|
Flocculation:
|
|
|
Optimum Temp:
|
0 - 0 °F |
Starter:
|
No |
|
Fermentation Temp:
|
66 °F
|
Pitch Rate:
|
0.5 (M cells / ml / ° P)
83 B cells required
|
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Priming
|
Method: Dry Malt Extract
CO2 Level: 2.4 Volumes |
Target Water Profile
Essex Municipal Water (VT, USA)
Notes
Topped up the kettle prior to the 10-minute addition to achieve final volume.
Ferment in split batches. 4 gallons at 66F (room temp) range with ale yeast for a day. Once fermentation is going, rack off 3 QT and pitch SCOBY Kombucha strain.
After a week in Primary, rack off 3 QT of beer to ferment with Lacto culture.
Perform blending trials to determine appropriate volumes of Beer, Kombeercha, and Lactic to achieve the desired end-product.
Potentially throwing a dried Chipotle (seeds removed) into secondary a day before bottling.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2015-03-16 01:31 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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