Mash at 156 for 1 hour. Collect wort and let temp drop to approx 105 before adding 1 quart of Mango Goodbelly probiotic juice per 6 gallons of wort. Let the wort sit for approx 1 day before continuing with boil. Ferment and add approx 8-10 lbs of frozen ripe peaches to each fermentor, sit for 2 weeks before racking.
This is a split mash and blend: Sour mash 50% of the pils/wheat for 48 hours at 110 degrees, the boil, cool, pitch S-04. Clean mash the other 50% of pils/wheat and specialty ingredients (biscuit malt/oats/crushed graham crackers); ferment with S-04. Soak lime zest and vanilla bean in vodka. Blend sour batch, clean batch, and tincture in secondary. Split that worked for me was 3 gallons clean batch 2 gallons sour batch
This is a split mash: 1. Sour mash the pils/wheat for 48 hours at 105 degrees. 2. Mash the biscuit malt/crushed graham crackers (once the first mash is soured to your liking) 3. After sparge of biscuit malt/graham crackers, add the soured pils/wheat wort and proceed to the boil. Lime Zest 5 min left in boil Toasted coconut soaks in marshmallow vodka for the 2 weeks of primary. That and key lime juice added for 7 days in secondary
Make starter for lacto 3 days before brewing (keep at 100 degrees with heating pad). Mash at 149. Chill to 90 and then pitch lacto. Pitch rehydrated US-05 16-24 hours later. Will take 2-3 months to ferment. Both coriander & sea salt added w/ 5 min left in boil.