Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
13 L |
|
Decoction |
52.5 °C |
50 °C |
-- |
|
12 L |
|
Decoction |
100 °C |
72 °C |
-- |
|
15 L |
|
Fly Sparge |
76 °C |
-- |
-- |
Starting Mash Thickness:
3 L/kg
Starting Grain Temp:
18 °C |
Yeast
|
- Keviek y Lacto
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
65%
|
Flocculation:
|
Low |
|
Optimum Temp:
|
-18 - -18 °C |
Starter:
|
Yes |
|
Fermentation Temp:
|
20 °C
|
Pitch Rate:
|
1.0 (M cells / ml / ° P)
292 B cells required
|
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Target Water Profile
Hammurabi Osmosis
Notes
Agregar coriandro 30 gms a la decocción 5 minutos antes de terminar
10 gramos de sal si no tiene frutas y 15 gramos de sal si tiene frutas
Cáscara de arroz 3 puñadoS para ayudar recirculado
Cerveza cruda sin Hervir: calentar a 95 y enfriar rápidamente a 35°
Frutas preparas 3 días antes
2.5 kilos de guayaba
2.5 kilos de Mango
Usar tabla y recipiente plástico esterilizado, pela papá
Pelar la piel y picar la fruta y guardar bolsa ziplock, hacer puré en bolsa y congelar
Se agrega al 5to día de fermentación, Dry hopear con 40 gms mosiac o Símil y dejar 1 semana a temperatura de fermentAcion
USaR SAl Sin Todo, sino Sal Marina
Hervir 15 gms de sal en 100 gms de agua decolorada y agregar al barril
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2022-01-17 21:17 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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