Mash Guidelines
Amount
|
Description
|
Type
|
Temp
|
Time
|
L |
|
Infusion |
64 °C |
60 min |
L |
|
Temperature |
85 °C |
15 min |
Starting Mash Thickness:
3 L/kg
|
Target Water Profile
Pitkäkoski 2018
Notes
After boiling, kettle sour for 48 with Lallemand WildBrew Sour Pitch. After souring, rack into fermenter and add the saison yeast.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2019-01-22 17:05 UTC
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