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Cosmic Trident

179 calories 19.6 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 11 gallons
Post Boil Size: 10 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 179 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created: Thursday June 16th 2022
1.054
1.015
5.2%
40.4
3.7
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
21 lb Rahr - Standard 2-Row21 lb Standard 2-Row 36.8 1.8 100%
21 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Cascade2 oz Cascade Hops Pellet 7 Boil 30 min 20.6 16.7%
2 oz Trident2 oz Trident Hops Pellet 12 Whirlpool at 212 °F 10 min 9.35 16.7%
4 oz Trident4 oz Trident Hops Pellet 12 Whirlpool at 170 °F 15 min 10.43 33.3%
2 oz Trident2 oz Trident Hops Pellet 12 Dry Hop 2 days 16.7%
2 oz Trident2 oz Trident Hops Pellet 12 Dry Hop 14 days 16.7%
12 oz / $ 0.00
 
Yeast
Omega Yeast Labs - Omega Yeast Labs - Cosmic Punch
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
High
Optimum Temp:
64 - 75 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 177 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
2 Haviland Dr
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 7.88 31.5  
Mash volume with grains (equipment estimates 9.33 g | 37.3 qt) 9.56 38.2  
Grain absorption losses -2.63 -10.5  
Remaining sparge water volume (equipment estimates 6.58 g | 26.3 qt) 6 24  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.58 g | 46.3 qt) 11 44  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 10 40  
Hops absorption losses (whirlpool, hop stand) -0.23 -0.9  
Top off amount 0.23 0.9  
Going into fermentor 10 40  
Total: 13.88 55.5
Equipment Profile Used: System Default
 
Notes

If you are new to all-grain, we suggest starting
with 1.5 quarts of water per pound of grain for
strike water volume. This mash thickness can
be adjusted for future brews as you become more
comfortable with your equipment.

Saccharification Rest: 152° F for 60 minutes

Mashout: 170° F for 10 minutes (optional)

To raise the temp for mashout, gently apply direct
heat while stirring well (if using a kettle), or add
near boiling water until target temp is reached.
Prepare sparge water in hot liquor tank at 1 quart
per pound of grain. Perform a fly sparge until you
reach pre-boil volume (7-8 gallons) in your kettle.
Sparge should take about an hour for optimal
extraction efficiency. You should end with extra
sparge water in hot liquor tank. Use this hot water
to clean later on.

  1. When 60 min. boil is finished, remove from heat.
  2. Before chilling, add 1 oz Trident to the hot
    wort and allow to steep for 10 minutes.
  3. After the 10 minute whirlpool (steep), chill
    the wort to 170°F and stop chilling. Add 2 oz
    Trident and allow to steep for an additional 15
    minutes before continuing.
  4. After both whirlpool (steeping) steps are
    finished, cool wort to 65°-70°F ASAP.
  5. Sanitize fermenting equipment and yeast pack:
    While wort cools, sanitize fermenting equipment
    (fermenter, lid or stopper, airlock, funnel,
    etc) along with yeast pack.
  6. Transfer cooled wort into primary fermentation
    vessel using valve on boil kettle, siphoning from
    boil kettle, OR pouring wort into fermenter.
  7. Aerate wort. Seal fermenter and rock back and
    forth to spash for a few minutes, or use an
    aeration system and diffusion stone.
  8. Measure specific gravity of wort with a
    hydrometer. Record. Target gravity for this kit
    is 1.050.
  9. Add yeast once temp of wort is between 65°-70°F.
    Sanitize and open yeast pack. Carefully pour
    contents into primary fermenter.
  10. Seal fermenter. Add 1 tbsp of sanitizer or clean
    water to sanitized airlock. Insert airlock into
    rubber stopper or bucket lid. Seal fermenter.
  11. Move fermenter to a warm, dark, quiet spot until fermentation begins.
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  • Last Updated: 2022-06-21 12:13 UTC