Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
4.5 gal |
strike 165 |
Infusion |
-- |
149 °F |
60 min |
|
8.8 gal |
strike 182 |
Fly Sparge |
-- |
175 °F |
20 min |
Starting Mash Thickness:
1.35 qt/lb
|
Yeast
|
Wyeast - Lactobacillus 5335
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
75%
|
Flocculation:
|
- |
|
Optimum Temp:
|
60 - 95 °F |
Starter:
|
No |
|
Fermentation Temp:
|
100 °F
|
Pitch Rate:
|
1.0 (M cells / ml / ° P)
332 B cells required
|
|
|
wyeast 1007 German Ale
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
0%
|
Flocculation:
|
|
|
Optimum Temp:
|
0 - 0 °F |
Starter:
|
No |
|
Fermentation Temp:
|
100 °F
|
Pitch Rate:
|
1.0 (M cells / ml / ° P)
332 B cells required
|
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Target Water Profile
Light colored and malty
Notes
- no boil, hold at 185 for 20 min, chill to 105-108 then pitch Lacto.
- Sour for two-three days, testing acidity by taste
- cool to mid 60's (65-68F) and pitch German Ale starter, ferment for two weeks then cold crash and keg half.
- rack 5 gallons to carboy and add funky dregs of some sort
NO HOPS
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2016-05-26 13:14 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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