Hops Summary
|
Amount
|
Variety
|
Time
|
IBU
|
Bill %
|
|
25 g |
Saaz25 g Saaz Hops |
End |
5.91 |
100% |
|
25 g
|
Total
|
|
|
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Temp
|
Time
|
|
L |
|
Temperature |
68 °C |
60 min |
|
Starting Mash Thickness:
3 L/kg
|
Other Ingredients
|
Amount
|
Name
|
Type
|
Use
|
Time
|
|
2 each |
Vanilla Pod
|
Flavor |
Primary |
7 days |
|
750 g |
Pineapple Chunks
|
Flavor |
Primary |
5 days |
|
1 tsp |
Coconut Oil
|
Water Agt |
Primary |
7 days |
Target Water Profile
Balanced Profile
Notes
Mash for one hour. Add lactic acid to the wort to bring down the pH down a tiny bit. Bring the temp. down to around 40c ish. Add lactobacillus in form of Yoghurt etc. and let it stay for 24h to bring down the pH further. Check pH to desired acid and sour level.
After that do the normal brew as you use to - boil, add hops, cool down and ferment.
Add 750g pineapple in chunks after 4-5 days, and let them bring out flavour to the beer. Add 1 or 2 vanilla pods to the beer after a week. Let the vanilla pods rest in some vodka for a few days before putting them into the beer.
Cheers!
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2019-03-09 13:21 UTC
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