1.063
OG1.013
FG6.6%
ABV1
IBU4
SRMNotes
Based on https://omegayeast.com/fruited-sour-ipa-with-bananza - grain amounts adjusted to hit their supposed OG. Waited a bit longer before dry hopping so that the lacto would have more of a chance. Followed http://www.milkthefunk.com/wiki/Wort_Souring#Souring_in_the_Primary_Fermenter with a 4.3 pre-acidification and pitched the sacc on the end of day 2 after cooling to temp.
TOTAL WATER NEEDED
7.56 Gallons
STRIKE WATER TEMP
163 Fahrenheit
TOTAL MASH VOLUME
8.56 Gallons Kettle Size is less than Total Mash Volume
PREBOIL WORT
7.00 Gallons
POSTBOIL WORT
5.75 Gallons
INTO FERMENTER
5.50 Gallons
Fermentables
| Amount | Fermentable | Use | % |
|---|---|---|---|
| 8.50 lb | Pilsen / Pilsner (US) | Mash | 62.96% |
| 3.75 lb | German Pale Wheat (DE) | Mash | 27.78% |
| 1.25 lb | White Wheat (US) | Mash | 9.26% |
Hops
| Amount | Hop | Use | Time | AA | IBU |
|---|---|---|---|---|---|
| 0.25 oz | No Hops - Pellet | Boil | 60 Minute(s) | 1.0% | 0.82 |
| 1.00 oz | Apollo - Pellet | Dry Hop | 4 Day(s) | 17.0% | 0.00 |
Yeast
| Name | Attenuation |
|---|---|
| Omega OYL-605 Lactobacillus Blend | 80% - 80% |
| Bananza Ale | 77% - 77% |
Mash Schedule
| Temperature | Time |
|---|---|
| 156 F | 60 Minutes |
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