Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
0.75 oz |
Domestic Hallertau0.75 oz Domestic Hallertau Hops |
|
Pellet |
3.9 |
Boil
|
15 min |
1.12 |
100% |
|
0.75 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
0.75 oz |
Domestic Hallertau (Pellet) 0.74999999828443 oz Domestic Hallertau (Pellet) Hops |
|
1.12 |
100% |
|
0.75 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
2.1 gal |
|
Infusion |
-- |
149 °F |
60 min |
|
3 qt |
|
Decoction |
-- |
212 °F |
15 min |
|
3.7 gal |
Mash-out |
Sparge |
-- |
185 °F |
-- |
Notes
- Line the 7.5 gallon kettle with mesh grain bag, fill with 2.1 gallons tap water and bring to 159°F. Remove from heat.
- Mash-in by slowly adding Pilsner and wheat malt into the bag. Stir for 2 minutes to prevent grain from clumping together. The temperature should equalize to about 149°F
- Remove 3 quarts of the mash for the decoction, including a good mixture of both the grain and liquid. Add the Hallertauer hops to mixture and boil in a separate pot for 15 minutes. Stir frequently, and as foam rises to the top, skim and discard.
- Add the entire decoction back into the mash. In a separate container, heat 3.7 gallons of water to 185°F.
- After about 60 total minutes of mashing, mash-out by carefully pouring the 185°F water into the mash, stirring to equalize temperature to about 170°F.
- Slowly raise grain bag out of the liquid, allowing wort to drain from the grain. Hold grain bag above the kettle for 5 to 10 minutes as the wort drains.
- DO NOT BOIL. Cool the wort to under 80°F and transfer to a sanitized fermentation vessel.
- Use a sanitized auto-siphon racking cane to remove enough wort to take a gravity reading with your hydrometer. Make a note of this number, since you will be using it to calculate the actual alcohol content when it's done fermenting. The reading should be around 1.035. Cover fermentor with a sanitized stopper and airlock.
- Add 1 package of Safale US-05 and 2 packages of Lactobacillus. Ferment for 3 to 5 days at a temperature around 75°F.
- Condition by allowing the beer to rest for at least a month. Taste samples weekly to determine sour flavor development.
- Bottle when desired level of sourness and flavor have developed, up to 6 months, using enough priming sugar for a high level of carbonation.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2017-02-12 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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