Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
3.75 gal |
|
Strike |
163 °F |
152 °F |
60 min |
Starting Mash Thickness:
1.5 qt/lb
Starting Grain Temp:
70 °F |
Priming
Method: co2
Amount: 18.21 psi
Temp: 68 °F
CO2 Level: 1.9 Volumes |
Target Water Profile
New Orleans, LA USA
Notes
- Mash grains, 150-158ºF, you choose based on desired final gravity
- Lauter, sparge, as usual
- bring to a boil, conduct a typical boil based on your equipment and volumes
- don’t add hops!
- Cool down to about 100ºF, transfer into fermenter, preferably hold temperature at 95ºF
- Add pack of Lactobacillus at 95ºF
- 24 hours later, add pack of Hornindal to fermenter
- Let ferment out, about 7 days to be safe.
- Prepare fruit, I like to use fresh fruit, pureed and then filtered to collect just juice, target ~5% juice by volume.
- Add that fruit juice directly to the keg along with the sour beer, keep cold and carbonate.
if you can’t juice it on kegging day, juice before hand, collect juice in mason jars and freeze it. Then thaw or let it thaw in the keg.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2021-10-19 16:18 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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