Brewhouse efficiency: 72%
2.7 kg Pilsner malt
900 g white wheat malt
100 g acidulated malt
14 g Perle at 60 minutes
ADDED TO SECONDARY
1.4 kg peeled cucumbers post fermentation
21-25g fresh mint leaf
1x Philly Sour yeast
Mash at 63°C for 60 minutes, then sparge to reach a pre-boil volume of 24L.
Boil for 60 min with hop additions as per recipe.
Cool to 25 degrees C then transfer to fermenter and pitch Philly Sour yeast.
Ferment for 5-7 days where gravity should be around FG 1.010
Rack to secondary and add the peeled and diced cucumber and finely chopped mint. Leave for a further 24-48 hours max, before crash cooling and racking to a keg.
Posted: Friday 9 July 2021