Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
1 oz |
Domestic Hallertau1 oz Domestic Hallertau Hops |
|
Pellet |
3.9 |
Boil
|
45 min |
11.47 |
100% |
|
1 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
1 oz |
Domestic Hallertau (Pellet) 0.99999999771257 oz Domestic Hallertau (Pellet) Hops |
|
11.47 |
100% |
|
1 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
3.25 gal |
|
Fly Sparge |
-- |
154 °F |
90 min |
Starting Mash Thickness:
1.3 qt/lb
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
2.50 g |
Yeast Neut
|
|
Other |
Boil |
15 min. |
|
16 oz |
Acid Malt
|
|
Other |
Mash |
-- |
|
1 oz |
Fresh Ginger Root Minced
|
|
Flavor |
Secondary |
4 days |
|
1 each |
Lemon Zest 2-4 Lemons
|
|
Flavor |
Secondary |
4 days |
|
0.50 oz |
Coriander
|
|
Flavor |
Secondary |
4 days |
Notes
Mash Grains in 3.25 Gallons x 90 min at 154F. At end of mash add 16oz crushed Acid Malt and stir then sparge off 6.25 gallons to ultra sanitary Metal pot fermenter. Purge air space with Co2. Cool to 95F and pitch 8oz Goodbelly Mango Probiotic drink. Flush again with Co2. Lacto ferment with Heat Belt at 90 to 95F for 48 to 120 hrs to sour. Boil as usual to 5.5 gallons. Note Add 2.5gm yeast neut to boil and 1 lb DME for head retention and 1.5 lb Belgian Candi Sugar to boil. Cool to 68F and Oxygenate well and pitch SA-5 to Sacc ferment. Transfer to secondary and add 2 to 4 lemon zest (to taste) and 1 oz Fresh Ginger Root Minced, 0.5 oz Crushed Coriander. Bottle as usual. May want to add champagne yeast at bottling as it is acid resistant. If you want a lower alcohol brew then don't add the Candi Sugar.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2016-05-02 22:14 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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