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Hanami Clone
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Recipe Stats
Name
*
All Grain
Type
Mixed-Fermentation Sour Beer
Style
Efficiency
%
Batch Size
*
l
Boil Size
*
l
Boil Time
*
min
Steep/Whirlpool Time
min
Sweet-sour cherry. Mash => Filtration => Boil 10 mins => 2 days of wild lactobacillus fermentation on temp ~40°C => Boil 60 mins => Yeast fermentation
Notes
150 / 5000
OG
1.071
1.02 - 1.09
FG
1.02
1 - 1.016
ABV
6.7
2 - 10
IBU
10.9
5 - 50
EBC
6.8
3.9 - 98.4
Fermentables
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Pilsner (2 Row) Bel
Grain
kg
37.5 %
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Wheat, Flaked
Grain
kg
33.8 %
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Cherry Syrup
Extract
kg
16.3 %
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Oats, Flaked
Grain
kg
6.3 %
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Lactose
Sugar
kg
6.3 %
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Total:
8 kg
Hops
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Perle
(8%)
Boil
mins
g
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Saaz
(4%)
Boil
mins
g
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Tettnanger
(5%)
Boil
mins
g
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Perle
(8%)
Boil
mins
g
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Total:
45 g
Yeast
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SafAle WB-06
WB-06
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Lactobacillus Starter
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Other Ingredients
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Coriander Seed
Boil
mins
g
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Orange Peel, Bitter
Boil
mins
g
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Chamomile
Boil
mins
g
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Water Profile
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Mash
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Temperature
°C
mins
clear
Temperature
°C
mins
clear
Temperature
°C
mins
clear
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Cooling time to 70°C (160°F) after boil
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