Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
12.75 qt |
|
Infusion |
-- |
155 °F |
60 min |
|
4.8 gal |
|
Sparge |
-- |
200 °F |
15 min |
Starting Mash Thickness:
1.5 qt/lb
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
5 lb |
Pureed Rhubarb
|
|
Flavor |
Secondary |
3 days |
|
5 lb |
pureed peaches
|
|
Flavor |
Secondary |
3 days |
|
2 qt |
Brewed Black Tea
|
|
Flavor |
Secondary |
3 days |
|
0.50 each |
american white oak spiral (light)
|
|
Flavor |
Mash |
0 min. |
Target Water Profile
Wally World Distilled
Notes
-Collect wort in sterilized carboy after mash
-When wort cools to 100-110 degrees, inoculate with lacto
-Hold wort at 80-100 degrees for 3 days
-Boil wort
-Chill wort to 60 degrees
-Inoculate with sach
-After 3 days of fermentation, add rhubarb, peaches, tea, and oak
-transfer to keg with co2
-carbonate high
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2019-01-27 17:40 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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