Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
|
|
Temperature |
-- |
148 °F |
60 min |
Starting Mash Thickness:
1.5 qt/lb
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
3 lb |
Mangos (frozen)
|
|
Other |
Secondary |
5 days |
|
3 lb |
Blackberries (frozen)
|
|
Other |
Secondary |
5 min. |
|
2 oz |
Phosphoric acid
|
|
Water Agt |
Mash |
1 hr. |
|
1 tsp |
Wyeast - Beer Nutrient
|
|
Water Agt |
Boil |
10 min. |
|
1 each |
Whirlfloc
|
|
Water Agt |
Mash |
0 min. |
Target Water Profile
Milwaukee County
Notes
After mashing, boil for 15 mins then cool to 100F. Pitch 1 cup of Goodbelly Mango and hold for 24 hours (or until desired sourness is reached). Then boil for 75 mins and cool, oxygenate, and pitch yeast as normal.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2019-06-26 13:36 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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