|4 lb||American - Wheat||38||1.8||50%|
|4 lb||American - Pilsner||37||1.8||50%|
|0.25 oz||Challenger||Pellet||7.5||Boil||45 min||6.3||100%|
|qt||Infusion||150 °F||60 min|
|Starting Mash Thickness: 1.33 qt/lb|
|White Labs - California Ale Yeast WLP001|
Mashed at 145F for 70 minutes on 10/31/15. Drained off and collected 7 gallons of wort. Raised temp up to 200F to kill any bacteria. Cleaned out mash tun then ran wort back into mash ton. Covered wort in mash ton with Saran Wrap after pitched 1 lb of unmilled 2 row. Also added lactic acid at this time to bring PH to 4.3. Covered with Saran Wrap and purged tun with CO2 after cooling to 125F. Let sit in tun for 4 days. PH only dropped to 3.8 in this time due to not much lacto on grain and temp fell below 100F because it was cold that week. Will pitch pure lacto strain next time for more sourness
Brewed on 11/4/15 and boiled for 45 min before cooling to 72 and pitching pure pitch of 001. Oxygenated for 90 seconds.
kegged on 11/19/15 FG 1.005
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