Spiced Coconut Sour
160 calories
14.3 g
12 oz
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
3.85 gal |
|
Infusion |
-- |
150 °F |
60 min |
5.76 gal |
|
Sparge |
-- |
200 °F |
15 min |
Starting Mash Thickness:
1.5 qt/lb
|
Other Ingredients
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
6 oz |
shredded coconut
|
|
Flavor |
Primary |
7 days |
2 each |
Cardamom pod
|
|
Spice |
Primary |
-- |
0.50 each |
crushed cinnamon stick
|
|
Spice |
Primary |
-- |
1 tsp |
kaffir lime leaf poweder
|
|
Spice |
Primary |
-- |
2 oz |
grated ginger
|
|
Spice |
Primary |
-- |
1 tbsp |
chili powder
|
|
Spice |
Primary |
-- |
6.25 g |
Calcium Chloride
|
|
Water Agt |
Mash |
1 hr. |
5.50 g |
Gypsum
|
|
Water Agt |
Mash |
1 hr. |
1 tsp |
Slaked Lime
|
|
Water Agt |
Mash |
1 hr. |
Target Water Profile
Wally World Distilled
Notes
-2-3 weeks before brew day, create tincture with spices by grinding all materials together, covering with liquor (vodka ideally).
-Mash and boil
-Chill wort after boil to around 80 degrees
-Inoculate with lacto. blend
-Keep at around 90 degree Fahrenheit
-After 3 days, bring wort to boil
-SOON after wort begins to boil, chill to 60 degrees Fahrenheit
-Inoculate with sach.
-Toast coconut in oven for 15 minutes.
-Add tincture and toasted coconut late during active fermentation (day 2 or 3).
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Last Updated: 2019-01-21 14:16 UTC