Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
5 gal |
5 gallons strike water @ 166F |
Temperature |
-- |
152 °F |
60 min |
|
1.2 gal |
|
Sparge |
-- |
172 °F |
30 min |
Starting Mash Thickness:
1.33 qt/lb
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
0.75 oz |
sea salt
|
|
Spice |
Boil |
15 min. |
|
1 each |
whirflock
|
|
Fining |
Boil |
15 min. |
|
1 each |
campden
|
|
Water Agt |
Other |
0 min. |
|
12 lb |
fresh/frozen peaches
|
|
Flavor |
Secondary |
180 days |
Yeast
|
White Labs - East Coast Ale Yeast WLP008
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
72.5%
|
Flocculation:
|
Med-Low |
|
Optimum Temp:
|
68 - 73 °F |
Starter:
|
Yes |
|
Fermentation Temp:
|
68 °F
|
Pitch Rate:
|
0.75 (M cells / ml / ° P)
195 B cells required
|
|
|
White labs Sour blend #1
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
0%
|
Flocculation:
|
|
|
Optimum Temp:
|
0 - 0 °F |
Starter:
|
Yes |
|
Fermentation Temp:
|
68 °F
|
Pitch Rate:
|
0.75 (M cells / ml / ° P)
195 B cells required
|
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Target Water Profile
Balanced Profile
Notes
1)Brew base beer
2)Pitch East Coast for primary fermentation
3)Once Primary appears finished (x7days or so) rack to secondary on top of fruit, pitch White labs sour blend plus bottle dregs of choice.
4)Place at rooms temp (70's-80's) for at least 6 months.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2016-09-10 17:35 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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