Hanami

Name: Hanami
Cook time: 60 min
Yield: 27.0 l
Ingredients: 3.00 kg Pilsner (2 Row) Bel; 2.70 kg Wheat, Flaked; 1.30 kg Cherry Syrup; 0.50 kg Oats, Flaked; 0.50 kg Lactose; 10 g Perle Hops - 60 mins Boil; 15 g Saaz Hops - 15 mins Boil; 10 g Tettnanger Hops - 5 mins Boil; 10 g Perle Hops - 5 mins Boil; SafAle WB-06 WB-06; Lactobacillus Starter undefined; 30 g Coriander Seed; 15 g Orange Peel, Bitter; 10 ml Chamomile

Mixed-Fermentation Sour Beer by twoheaded

Recipe Stats

Brewer:

twoheaded

Type:

All Grain

Boil Time:

60 min

Batch Size:

27 l

Boil Size:

32 l

Efficiency:

70.0 %

1.071

1.02 - 1.09

1.02

1 - 1.016

ABV

6.7

2.0 - 10.0

IBU

10.9

5.0 - 50.0

EBC

6.8

3.9 - 98.4

Recipe does not conform to the Mixed-Fermentation Sour Beer style

Notes

Sweet-sour cherry. Mash => Filtration => Boil 10 mins => 2 days of wild lactobacillus fermentation on temp ~40°C => Boil 60 mins => Yeast fermentation

Fermentables

Name	Type	Color (EBC)	Amount	%
Pilsner (2 Row) Bel	Grain	3.9	3 kg	37.5 %
Wheat, Flaked	Grain	3.2	2.7 kg	33.8 %
Cherry Syrup	Extract	0	1.3 kg	16.3 %
Oats, Flaked	Grain	2	0.5 kg	6.3 %
Lactose	Sugar	0	0.5 kg	6.3 %
Total:			8 kg

Hops

Name	Type	Alpha	Use	Time	Amount
Perle	Bittering	8.0 %	Boil	60 mins	10 g
Saaz	Aroma	4.0 %	Boil	15 mins	15 g
Tettnanger	Both	5.0 %	Boil	5 mins	10 g
Perle	Bittering	8.0 %	Boil	5 mins	10 g
Total:					45 g

Yeasts

Name	Laboratory	Type	Form	Attenuation
WB-06 SafAle WB-06	Fermentis	Wheat	Dry	86 %
Lactobacillus Starter	Home	Ale	Liquid	0 %

Other Ingredients

Name	Type	Use For	Use	Time	Amount
Coriander Seed	Spice	Belgian Wit	Boil	5 mins	30 g
Orange Peel, Bitter	Spice	Belgian Wit	Boil	5 mins	15 g
Chamomile	Spice	Witbier	Boil	5 mins	10 g

Mash

Step Name	Type	Temp	Time
Protein	Temperature	55°C	5 min
Saccharification	Temperature	70°C	40 min
Mash-out	Temperature	78°C	10 min