Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
35 g |
Hallertau Mittelfruh35 g Hallertau Mittelfruh Hops |
|
Pellet |
3.75 |
Boil
|
20 min |
6.15 |
100% |
|
35 g
/ $ 0.00
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
4.07 kg |
Fruit
|
|
Flavor |
Secondary |
60 days |
Target Water Profile
Balanced Profile
Notes
Very short boil (20min) to leave proteins for the wild yeast to eat.
Week 1: Primary fermentation with ale/lager yeast (plastic carboy or whatever).
Week 2: Rack to secondary, still ale/lager yeast (plastic or whatever).
Week 3: Rack to a glass or PET container (air tight, glass is better to sanitise the wild yeast when finished). Add wild yeast. Leave for at least 6 months or more (years?). Put in a cool place, although some say room temp is ok. I leave mine in room temp during summer and it could reach above 25c.
3 months before bottling: Add fruit. 200 grams pr liter beer. My fruit has been frozen, then pasteurised in a kettle at 80c for half an hour.
Add oak chips for the last 2 weeks.
Ale yeast: Whatever, but a Belgian ale yeast is preferred (because of esters). Or Lager yeast. 1 vial is good, no starter.
Wild yeast: WYEAST 3278 BELGIAN LAMBIC BLEND, or whatever brett.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2020-02-25 20:57 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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