fletchergsmith
Well-Known Member
- Joined
- Apr 2, 2014
- Messages
- 81
- Reaction score
- 12
3 gallon batch plus 2 gallon second runnings separated for open air ferment
6 # 2 row
1/4 # crystal 10L
1/8 # flaked rye
Single infusion mash 155 for one hour then allowed to cool to 100 to add sour starter hold at 100 for 1 hour
2 # 2 row
1/8 # flaked rye
1 tbl active culture yogurt
2/3 gallon water
As a starter of sorts mashed at 155 for 90 min held at 90 for 10 days prior to brew
Sparge 170 for three gallon
1 oz summit 90 min
1 oz chinook 10 min
1 oz sazz 0 min
Additional 2 gallons
60 boil
1 oz sazz at 0 min
Placed back in mash tun for ferment
Mash tun emptied of spent grain but not cleaned lacto still alive on the walls of tun
Sent from my iPhone using Home Brew
6 # 2 row
1/4 # crystal 10L
1/8 # flaked rye
Single infusion mash 155 for one hour then allowed to cool to 100 to add sour starter hold at 100 for 1 hour
2 # 2 row
1/8 # flaked rye
1 tbl active culture yogurt
2/3 gallon water
As a starter of sorts mashed at 155 for 90 min held at 90 for 10 days prior to brew
Sparge 170 for three gallon
1 oz summit 90 min
1 oz chinook 10 min
1 oz sazz 0 min
Additional 2 gallons
60 boil
1 oz sazz at 0 min
Placed back in mash tun for ferment
Mash tun emptied of spent grain but not cleaned lacto still alive on the walls of tun
Sent from my iPhone using Home Brew
