Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
|
|
Infusion |
-- |
72 °C |
20 min |
Starting Mash Thickness:
3 L/kg
|
Notes
Lactic Acid - pH down to 5.1
mash high to match sourness from fruits.
CaCl2 - for yeast to work well - 5g
0.2 kg sugar to get some esters
orange peel - 5 spoons
Fruit generally adds fermentables that tend to thin out the beer; the resulting beer may seem lighter than expected for the declared base style - that is why mash is so high.
Sugar frim fruits shoud jack up the alc content to 5.5-5.6%.
Belgian yeast should attenuate well and produce some tart flavours that shall match fruit sweetness.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2015-10-03 10:17 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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