Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
|
|
Strike |
-- |
150 °F |
60 min |
Starting Mash Thickness:
1.75 qt/lb
Starting Grain Temp:
72 °F |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
1 qt |
ground cherries
|
|
Other |
Boil |
30 min. |
Target Water Profile
Balanced Profile
Notes
This was initially a recipe for a fruited lambic but was modified to be a kettle sour. Pineapple ground cherries will be added to the kettle at some point during the boil and will contribute some fermentable sugars to the final product. Ground cherries were tentatively added under 'other ingredients' for now. Malt quantities have been adjusted compared to the original recipe; wheat malt has decreased, Pilsen and Ashburne malts have increased and Blackprinz malt has been removed entirely. Hop quantities have also been adjusted to reduce bitterness + El Dorado hops have been added at the end of the boil. I have included lactobacillus and/or lactic acid under 'other ingredients' to represent that this is a kettle sour.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2024-01-23 18:23 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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