Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
0.63 oz |
Willamette0.63 oz Willamette Hops |
|
Pellet |
4.5 |
Boil
|
15 min |
6.42 |
100% |
|
0.63 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
0.63 oz |
Willamette (Pellet) 0.62999999855892 oz Willamette (Pellet) Hops |
|
6.42 |
100% |
|
0.63 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
2.8 gal |
|
Strike |
152 °F |
152 °F |
60 min |
|
3.5 gal |
Room Temp Water |
Fly Sparge |
152 °F |
-- |
-- |
Starting Mash Thickness:
1.5 qt/lb
Starting Grain Temp:
70 °F |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
2.50 each |
Whirlfloc
|
|
Water Agt |
Boil |
10 min. |
Priming
|
Method: sucrose
Amount: 2.3 oz
Temp: 68 °F
CO2 Level: 3 Volumes |
Target Water Profile
Distilled Water (RO)
Notes
Mash at 152F for an hour and spare at room temp. Once the temp of the wort reaches 120F, add unmilled 2-row to inoculate with Lactobacillus. Leave at room temps (~85F) for 7-10 days until the pH reaches 3.1-3.3, add the hops and boil wort for 15 min. Cool and transfer to clean and sanitized carboy and add hydrated yeast and raspberries. Leave the fruit for 4-6 weeks, depending the color and level of activity. Prime at 3.0 lvl of CO2. Usually carbs in 2-weeks.
Add Lactic Acid to lower pH to 5.4 during mash.
Use grain bag for unmilled 2-row.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2020-07-13 17:48 UTC
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Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
Cost $ |
Cost % |
| Fermentables |
$ |
|
Steeping Grains
(Extract Only) |
$ |
|
| Hops |
$ |
|
| Yeast |
$ |
|
| Other |
$ |
|
| Cost Per Barrel |
$ 0.00 |
|
| Cost Per Pint |
$ 0.00 |
|
| Total Cost |
$ 0.00 |
|
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