Fermentables
|
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
|
5.50 lb |
Salzgitter - DE - Salzgitter - Pilsner Malt5.5 lb DE - Salzgitter - Pilsner Malt |
|
36.8 |
1.8 |
64.7% |
|
3 lb |
US - Flaked Rice3 lb US - Flaked Rice |
|
37.7 |
1 |
35.3% |
|
8.50 lbs / $ 0.00
|
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
0.25 oz |
Magnum0.25 oz Magnum Hops |
|
Pellet |
12 |
Boil
|
60 min |
15.98 |
41.7% |
|
0.35 oz |
Sorachi Ace0.35 oz Sorachi Ace Hops |
|
Pellet |
12 |
Whirlpool
|
15 min |
3.93 |
58.3% |
|
0.60 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
0.25 oz |
Magnum (Pellet) 0.24999999942814 oz Magnum (Pellet) Hops |
|
15.98 |
41.7% |
|
0.35 oz |
Sorachi Ace (Pellet) 0.3499999991994 oz Sorachi Ace (Pellet) Hops |
|
3.93 |
58.3% |
|
0.60 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
|
Saccharification Rest |
Temperature |
-- |
146 °F |
90 min |
Starting Mash Thickness:
1.75 qt/lb
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
1.50 oz |
Fresh Lemongrass (Bruised)
|
|
Flavor |
Whirlpool |
15 min. |
|
0.75 oz |
Fresh Thai Basil Leaves
|
|
Flavor |
Whirlpool |
15 min. |
|
2.50 g |
Gypsum (Calcium Sulfate)
|
|
Water Agt |
Mash |
0 min. |
|
1.80 g |
Calcium Chloride (anhydrous)
|
|
Water Agt |
Mash |
0 min. |
|
2 oz |
Phosphoric acid
|
|
Water Agt |
Mash |
0 min. |
|
1.50 oz |
Fresh Lemongrass (Bruised)
|
|
Flavor |
Primary |
36 hr. |
|
0.75 oz |
Fresh Thai Basil
|
|
Flavor |
Primary |
36 hr. |
Target Water Profile
RO Water
Notes
50/50 Milwaukee Tap / RO water blend.
Neutralize with 1/4 Campden tablet.
Ferment under pressure at 12-15 PSI once active.
---
Fresh Lemongrass: Chop the stalks into 1-inch pieces and thoroughly bruise or crush them with a mallet or the flat side of a knife to release the essential oils before adding.
Fresh Thai Basil: Gently clap the leaves together between your hands to bruise them immediately before throwing them into the kettle.
Whirlpool Timing: Add both ingredients at flameout once the wort has been chilled down to 180°F (82°C), and let them steep for a 15-minute stand to trap the volatile aromatics without extracting harsh bitterness.
---
After fermentation, before the yeast cleared, I added another identical dose of lemongrass and thai basil to the keg and let it sit to taste, which ended up being about 36 hours.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2026-08-10 16:07 UTC
For quick copying and pasting to a text based forum or email.
Click the Download as HTML file button below.
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 |
|
Discussion about this recipe:
Recipe Tools ▼
Brew!
