Notes: Mash normally. After mash out, boil for 5 minutes to sterilize the mash. Lower the pH to 4.5 (with lactic acid) to avoid some unwanted by-products that lactobacillus can generate.
Then cool to 47 degrees Celsius for lactic fermentation, and maintain this temperature until the pH reaches 3.4, protecting the wort from oxygen using co2 and a way to isolate it from the external atmosphere.
Then continue with the second boil, where the hops should be added.
For those who don't have the lactobacillus culture, you can also use 0,5kg of some unground malt (pilsen is the most used), which the lactobacillus in the bark will do the job.
For those who don't have a co2 cilinder and an advanced equipment, you can use a plastic film to seal the equipment, and use a previously purchased carbonated water (500ml) to be poured into the wort before sealing, that CO2 protection will be done. If you will do that tecnique with the carbonated water, add this amount of water for total water calculation. |
