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Hops
|
Amount
|
Variety
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
1 oz |
Domestic Hallertau1 oz Domestic Hallertau Hops |
Pellet |
3.9 |
Boil
|
15 min |
7.94 |
100% |
Hops Summary
|
Amount
|
Variety
|
IBU
|
Bill %
|
|
1 oz |
Domestic Hallertau0.99999999771257 oz Domestic Hallertau Hops |
7.94 |
100% |
|
1 oz
|
Total
|
|
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Temp
|
Time
|
|
4.5 gal |
|
Strike |
154 °F |
60 min |
|
2.5 gal |
|
Batch Sparge |
155 °F |
-- |
|
Starting Mash Thickness:
1.5 qt/lb
|
Target Water Profile
Efland Well
Notes
Heat 3 gallons of water to 166 F. Mash-in grain, mash for 60 minutes at 154 F. Sparge with 3.5 gallons for pre-boil volume.
Collect wort and boil for 15 minutes. Chill to 95 F, purge kettle headspace with C02 and pitch the lactobacillus. Wrap the kettle in blanket and let the temp drop on its own. Sour until the pH drops to 3.3-3.7. After the desired pH is reached, bring the wort to a boil, add hops and boils for 15 mins.
Add hops for 15 mins
Chill wort to 75-90 F, pour into fermenter and pitch the yeast
My Sour Mashing variant:
Mash for 60 mins as above with 4.5 gallons of water, pitch Lactobacillus into mash, purge headspace and maintain temp between 113-120 until pH drops to 3.3-3.7.
Drain to boil pot, boil for 15 mins, add hops for 15 mins
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2019-11-17 15:44 UTC
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