Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
10.5 gal |
Strike water @ 157F |
Infusion |
-- |
152 °F |
90 min |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
15 g |
Pink salt
|
|
Flavor |
Secondary |
0 min. |
Notes
Pitch probiotic lacto culture for 24 hours at 38C, then chill to 65C and pitch 1L yeast starter.
Use Dry Belgian Ale/Amalgamation mixed culture grown out of CPB (homebrew) bottle.
5 gallons for me, split into a few different batches. Maybe boil 2 gallons with hops, salt and coriander and leave 3 gallons for the following:
Fresh Ontario peaches or apricots - 2 lb ripe fruit per gallon, chopped and frozen with pits removed, then thawed and thrown in the fermenter. Watch for secondary fermentation blow-off.
Dry-hop with 1 oz each Amarillo and Citra.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2015-08-07 14:59 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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