Is it possible to use unit grams (g) to calculate water correction (instead of just ml) instead?.Tags is all well and good and very 'modern' but folders are more effective. I also think a folder structure is required for the recipes to better organise them.In the Profiles section, there is no way to delete an equipment profile, or fermentation profile etc.Could you please elaborate on the bugs being reported and also what features are missing or don't integrate?][/QUOTE If so, you can hot steep it first and add the tea to taste, with or without the berries.I don't have FB. Let the staghorn fruit dry a while, put on gloves, and strip the “berries” from the “drupes.” Save some extra fruit in case you want to macerate it and add more before packaging. Pick the staghorn fruit in the fall, once the acidity develops but before the rains wash them out. I’ve also never tried the smooth-type sumac-and the poison “sumac” has no resemblance to the other two types-but research will serve you well. Staghorn sumac is a very distinctive-looking plant, but do your research. Sumac: I haven’t used commercially available culinary sumac, but that could be an option-just make sure there isn’t something else in it (e.g., salt or preservatives). Serve at cellar temperature.īREWER’S NOTES pH: Try to maintain 5.2 pH throughout the mash and boil, acidifying your sparge water if necessary.īrett strains: I usually pick one or two from the Yeast Bay catalog, but I’ve have had great success with others. Prime with champagne yeast and dextrose or honey and package in sturdy Champagne bottles to 3 volumes of CO 2. Aim for a pleasantly dry beer with some acidity. Once fermentation has slowed and some yeast has settled, rack to secondary the Brett should still be present and will keep slowly chewing away in the months to come. Allow the fermentation temperature to free-rise in a basement or cellar, if possible. After the whirlpool, chill to about 75☏ (24☌), aerate the wort, and pitch the yeast. After the boil, do a whirlpool step: Stir or recirculate to create a vortex, add the whirlpool hops and sumac, and allow 30 minutes to steep. Boil for 90 minutes, adding hops according to the schedule. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Recirculate until the runnings are clear, then run off into the kettle. Mill the grains and mash at 142☏ (61☌) for 60 minutes check conversion with an iodine test. Voss kveik or other heat-tolerant strain, plus any fruity and interesting strain of Brettanomyces The sumac, or Rhus typhina, “has its own lemony character, complemented with deeper red-fruit notes.”įor more on different technical approaches to brewing beers with rustic character, see Brewing Saison: The Taste of Rustic.īatch size: 5 gallons (19 liters) Brewhouse efficiency: 72% OG: 1.044 FG: 1.002 IBUs: 18 ABV: 5.5%Ġ.9 oz (25 g) whole-cone Crystal at 90 minutes Ġ.4 oz (11 g) whole-cone Crystal at whirlpool ģ oz (85 g) staghorn sumac fruit at whirlpool “This is a base wheat beer recipe I use when I am looking to make a nice cushion for a adjunct, such as staghorn sumac,” says Vasilios Gletsos, founder-brewer of Wunderkammer Biermanufaktur in Albany, Vermont.
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