1.044
OG1.009
FG4.6%
ABV8
IBU4
SRMNotes
0.25 oz. of Cracked Coriander added to last 10 minutes of boil
0.25 oz. of Pink Himalayan Sea Salt added to last 10 minutes of boil
mash out at 168° F for 15 minutes
Once the kettle reached a temperature of 120°, pitch four packages of Lactobacillus
***stay below 115° F when pitching your Lactobacillus cultures
Fermentables
| Amount | Fermentable | Use | % |
|---|---|---|---|
| 5.00 lb | Pilsen / Pilsner (BE) | Mash | 50.00% |
| 5.00 lb | White Wheat (US) | Mash | 50.00% |
Hops
| Amount | Hop | Use | Time | AA | IBU |
|---|---|---|---|---|---|
| 0.50 oz | Saaz - Pellet | Boil | 60 Minute(s) | 4.0% | 7.61 |
Yeast
| Name | Attenuation |
|---|---|
| Lactobacillus Blend | 80% - 80% |
| Safale US-05 Dry Beer Yeast | 78% - 82% |
Mash Schedule
| Temperature | Time |
|---|---|
| 148 F | 60 Minutes |
Fermentation Schedule
| Temperature | Time |
|---|---|
| 115 F | 5 Day(s) |
| 64 F | 2 Week(s) |
| 64 F | 1 Week(s) |
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