Influence from Tequila essence and margarita-like tastes will make this an interesting beer.
5.2 ph in main mash, then dropped to 4.1 ph before transferring to boil kettle.
Fermentables
42% - Wheat - BE
4.5
37
2
Mash
37% - Pilsner - BE
4
36
2
Mash
14% - Acidulated Malt - DE
1.5
27
3
Late
7% - Agave Nectar
0.75
0
0
Extract
Hops
Motueka
0.25
Pellet
Boil
15 min(s)
7
3.2
Sorachi Ace
0.25
Pellet
Boil
15 min(s)
13
5.9
Yeast
White Labs German Ale/Kölsch WLP029
75%
Other Stuff
Coriander
0.75
oz
Boil
Sea Salt
0.75
each
Boil
Tequila Essence
50
each
Bottle
Mash Steps
Saccharification Rest
Infusion
149
60 min
Special Instructions
1.Mash @ 149 at 5.2 ph for 60 mins
2.Add in Acidulated Malt and/or Lactic acid after main mash to drop ph into 3.8-4.2 range.
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