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big jUUgs brewery
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| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 5.53 kg | Weyermann - Premiere Pilsner Malt5.53 kg Premiere Pilsner Malt |
£ 1.56 / kg £ 8.63 |
37 | 2.06 | 82.4% |
| 0.52 kg | DE - Munich Type 20.52 kg Munich Type 2 |
£ 2.04 / kg £ 1.06 |
30 | 9.55 | 7.7% |
| 0.22 kg | Weyermann - Caramunich Type 30.22 kg Caramunich Type 3 |
£ 2.40 / kg £ 0.53 |
34 | 56.77 | 3.3% |
| 0.22 kg | Weyermann - Carapils0.22 kg Carapils |
£ 2.64 / kg £ 0.58 |
37 | 2.06 | 3.3% |
| 0.22 kg | Weyermann - Melanoidin0.22 kg Melanoidin |
£ 2.88 / kg £ 0.63 |
37 | 26.79 | 3.3% |
| 6.71 kg / £ 11.43 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 17.85 g | Citra17.85 g Citra Hops |
£ 0.08 / g £ 1.34 |
Pellet | 13.7 | First Wort | 0 min | 16.05 | 8.6% |
| 29.80 g | Citra29.8 g Citra Hops |
£ 0.08 / g £ 2.24 |
Pellet | 13.7 | Boil | 15 min | 21.8 | 14.3% |
| 29.80 g | Citra29.8 g Citra Hops |
£ 0.08 / g £ 2.24 |
Pellet | 13.7 | Boil | 10 min | 15.93 | 14.3% |
| 29.80 g | Citra29.8 g Citra Hops |
£ 0.08 / g £ 2.24 |
Pellet | 13.7 | Boil | 5 min | 8.76 | 14.3% |
| 29.80 g | Citra29.8 g Citra Hops |
£ 0.08 / g £ 2.24 |
Pellet | 13.7 | Boil | 1 min | 1.89 | 14.3% |
| 71.40 g | Citra71.4 g Citra Hops |
£ 0.08 / g £ 5.36 |
Pellet | 13.7 | Dry Hop | 7 days | 34.3% | |
| 208.45 g / £ 15.63 | ||||||||
| Amount | Variety | Cost | IBU | Bill % |
|---|---|---|---|---|
| 208.45 g | Citra (Pellet) 208.45 g Citra (Pellet) Hops |
£ 0.08 / g £ 15.63 |
64.43 | 100.1% |
| 208.45 g / £ 15.63 | ||||
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| 21.8 L | Strike @ 74.5'C | Strike | -- | 74.5 °C | -- |
| Mash @ 68'C | Infusion | -- | 68 °C | 60 min | |
| 11.1 L | Sparge @ 68'C | Sparge | 68 °C | 68 °C | -- |
|
Starting Mash Thickness:
3.25 L/kg Starting Grain Temp: 17 °C |
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| Amount | Name | Cost | Type | Use | Time |
|---|---|---|---|---|---|
| 1.40 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
| 5 g | Gypsum | Water Agt | Mash | 1 hr. | |
| 3.13 ml | Lactic acid | Water Agt | Mash | 1 hr. | |
| 0.33 each | Whirlfloc | Water Agt | Boil | 10 min. | |
| 23 g | Yeast Nutrient | Other | Boil | 10 min. | |
| 1 g | Epsom Salt | Water Agt | Mash | 1 hr. | |
| 0.25 each | Campden Tablets | Water Agt | Mash | 1 min. | |
| 0.63 ml | Lactic acid | Water Agt | Sparge | 1 hr. | |
| 0.25 each | Campden Tablets | Water Agt | Sparge | 1 hr. |
| Fermentis - Safale - English Ale Yeast S-04 | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
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| £ 2.55 Yeast Pitch Rate and Starter Calculator |
| Method: co2 Amount: 0.83 bar Temp: 3 °C CO2 Level: 2.6 Volumes |
| Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
|---|---|---|---|---|---|
| 75 | 5 | 10 | 50 | 150 | 0 |
| Mash Chemistry and Brewing Water Calculator | |||||
Originally based on -
https://www.brewersfriend.com/homebrew/recipe/view/5916/zombie-dust-clone-all-grain
With various itterative refinements.
Yeast Starter -
1 packet of S-04 yeast
Using stir-plate
DME Required: 175 g in 1.7L (1.036 wort)
Resulting Pitch Rate: 1.08M cells / mL / °P
Added 1/2 tsp yeast nutrient and boiled for 10 mins.
Cooled to 15'C, airated, and added yeast.
On stirrer for 18h. Raised grad to 17'C.
Off stirrer for 36h.
Settled and cleared nicely without need for refrigeration.
Reduced temp to 15'C slowly before pitching.
Fermentation Temperature Control -
S-04 appears to the the optimal yeast to use for this recipe, but it is CRITICAL with this yeast to maintain careful fermentation temperature control.
With S-04, it is highly recommended to ferment and pitch very cool. Recommend pitching at ~60F (15.6'C) and fermenting no higher than 63F (17.2'C). Ideally no higher than 65'C (18.3'C), and absolutely not above 68'F (20'C).
Fermentation and Dry hopping -
Only using a primary fermenter for full process (to avoid any unnecessary oxidation or risk of contamination).
Ferment for 14 days just to be safe, then toss in dry hop for 10 days (hop pellets loose in fermenter - no hop bag), then cold crash for a few more days, and then keg. cold crashing is important for high hopped beers like this else their flavour could more quickly deteriorate over time due to any remaining hop material left in suspension when kegging.
Have thinned out the mash from my initial attempt for better mixing and easier temperature control.
Have left brewhouse efficiency at 70%, although achieved 85% on 1st attempt at this recipe, resulting in higher ABV than planned.
System Default
| Cost £ | Cost % | |
|---|---|---|
| Fermentables | £ | |
| Steeping Grains (Extract Only) |
£ | |
| Hops | £ | |
| Yeast | £ | |
| Other | £ | |
| Cost Per Barrel | £ 0.00 | |
| Cost Per Pint | £ 0.00 | |
| Total Cost | £ 0.00 |
