Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
20 L |
Mash in @70C and let drop to 67C before mashing for 1 hour |
Strike |
70 °C |
67 °C |
60 min |
|
|
Mash Out @ 71C for 15 minutes |
Temperature |
67 °C |
71 °C |
15 min |
|
13.3 L |
|
Sparge |
-- |
-- |
-- |
Starting Mash Thickness:
6.25 L/kg
Starting Grain Temp:
20 °C |
Target Water Profile
Balanced Profile
Notes
Mash in and out as usual
After mash out drop kettle temperature to 45C
Droped PH with lactic Acid to 4.94
Pitch your ROOM TEMPERATURE lactobacillus cover with cling film - purge airspace and leave it.
Check it every 4 or so hours and do a Ph reading. Youre looking for somewhere around the 3.3-3.5 mark.
once pH level is right bring to a boil for 15 minutes and continue onwards like a normal brew (add hops, chill, pitch us-05, ferment)
once primary fermentation is finished rack onto any fruit additions you like (I plan on splitting batch into two and doing a blueberry and a peach.
Let sit in secondary for 8-10 days.
*watermelon reduction:(best to do this at least 3 day before racking into secondary) cut, and juice all of the flesh of the watermelon, place all of the juiced liquid and even pits of pulp into a pot and simmer until reduced by half then keep temperature above 88 degrees for 15 minutes. then place in a sterilized container and freeze until needed.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2020-01-16 21:34 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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