Traditional brew day. Mash grains for 60 minutes at 152° F. Mash out just below 170° F for 10 minutes and then fly Sparge with 168° F water.
Bring wort to a boil for approximately 10 minutes and then chill to 100° F. Add lactobacillus culture and maintain temperature for at least 24 hours or until the wort reaches a pH of 3.2.
60 minute boil with the addition of .5 ounces of Spalt Hops. Chill to 80° F and pitch yeast.
Once the primary fermentation is complete, rack the beer one to any pasteurized fruit purée for an additional 10 days.
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Last Updated: 2019-08-12 20:03 UTC
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NEW Water Requirements:
Farmhouse Sour
Equipment Profile Used
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Water Requirements:
Farmhouse Sour
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Recipe Cost
$ (USD)
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.
Gallons
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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