Gibberoni
Well-Known Member
Hello all, I am hoping that you all can take a look at this recipe and mash schedule, and advise if it is appropriate, and will hopefully make a good tart beer in the coming warmer months! Please keep in mind I want to keep all the bugs pre-boil side.
Basic Info:
Batch Size: 6 gallons
Primary Fermentation: 14 days @ 65*F
Boil Time: 60 Minutes
OG: 1.031
IBU: 6.8
Color: 2.4 SRM
ABV: 3.0%
Ingredients:
4.75 lb Belgian Pilsner (2-row) - 68%
2.25 lb Belgian Wheat Malt - 32%
.15 oz Hallertau @ 60
.85 oz Hallertau @ 10
German Wheat Yeast (Wyeast 3333)
Mashing:
Mash in to hit 152*F for 60 minutes @ 1.25 qt/lb
Add ice water to bring temp down to 120. Pop lid and keep in temp stable room.
Monitor temp twice a day. Add hot water if needed to keep temp at 100*F.
After 3 days OR pH drops to 3.5, mash out and batch sparge.
The rest of the fermentation will go as usual. Hopefully ending the mash at 3.5pH will get the desired sour tartness I am looking for.
Basic Info:
Batch Size: 6 gallons
Primary Fermentation: 14 days @ 65*F
Boil Time: 60 Minutes
OG: 1.031
IBU: 6.8
Color: 2.4 SRM
ABV: 3.0%
Ingredients:
4.75 lb Belgian Pilsner (2-row) - 68%
2.25 lb Belgian Wheat Malt - 32%
.15 oz Hallertau @ 60
.85 oz Hallertau @ 10
German Wheat Yeast (Wyeast 3333)
Mashing:
Mash in to hit 152*F for 60 minutes @ 1.25 qt/lb
Add ice water to bring temp down to 120. Pop lid and keep in temp stable room.
Monitor temp twice a day. Add hot water if needed to keep temp at 100*F.
After 3 days OR pH drops to 3.5, mash out and batch sparge.
The rest of the fermentation will go as usual. Hopefully ending the mash at 3.5pH will get the desired sour tartness I am looking for.