Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
5 g |
East Kent Goldings5 g East Kent Goldings Hops |
|
Pellet |
5 |
Boil
|
60 min |
8.16 |
50% |
|
2.50 g |
East Kent Goldings2.5 g East Kent Goldings Hops |
|
Pellet |
5 |
Boil
|
30 min |
3.14 |
25% |
|
2.50 g |
East Kent Goldings2.5 g East Kent Goldings Hops |
|
Pellet |
5 |
Boil
|
1 min |
0.18 |
25% |
|
10 g
/ ₹ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
6 L |
|
Strike |
72 °C |
67 °C |
60 min |
|
7 L |
|
Sparge |
75 °C |
-- |
-- |
Starting Mash Thickness:
2.85 L/kg
Starting Grain Temp:
27 °C |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
10 g |
Ripe Mango Peel
|
|
Flavor |
Boil |
5 min. |
Priming
|
Method: Honey
Amount: 100.8 g
Temp: 27 °C
CO2 Level: 2.8 Volumes |
Target Water Profile
Balanced Profile
Notes
Wheat beer fermenting at warm India temperatures. Hint of mango flavour for an India touch.
MASH:
Wheat malt 1.1kg
Pilsner malt 0.9kg
- Intially heat 6L of water to strike temp of 72C, then add all the malt.
- Mash for 60 minutes stirring every 10 min, maintaining 64-68C throughout.
- Mash out at 75C after 1 hour and turn off heat.
SPARGE:
- Sparge slowly with 7L of 75C water, to get total 13L volume.
- Reheat the resultant 13L wort up to 75C. Then use entire 13L to sparge again, and fully extract all fermentable sugars.
BOIL:
Boil for 60 minutes.
- Add 5g hops at start of boil (immediately after hot break)
- Add 2.5g hops at 30 mins
- Add 10g chopped ripe mango peel at 55 mins
- Add 2.5g hops at 60 mins (immediately after heat turned off)
- Top up volume to 9L if boil was aggressive and volume comes up short.
TRANSFER TO FERMENTER:
- Rapidly cool wort to 22C using a copper immersion chiller and recirculating water from an ice bath.
- Sieve wort through a fine mesh sieve as you transfer to fermenter. Pour from a height to aerate the wort as it enters the fermenter.
PITCHING:
- Pitch 10g of dry yeast into fermenter, uniformly on the surface area of the wort.
- Shake fermenter vigourously to disperse yeast and further aerate the wort.
FERMENTING:
- Ferment for 8 days at 25-27C. Gently shake fermenter every two days to rouse yeast settled in the trub.
- For first two days, use a blow off tube with exit placed in a bowl of sanitizer solution.
- After initial vigorous fermentation has subsided, remove blow off tube and replace with sanitizer-filled airlock.
BOTTLING:
- Sterilize your priming honey by heating or with UV light.
- Add 100g of sterilized priming honey into large priming vessel.
- Using racking cane, tubing and autosiphon, rack the beer into priming vessel. Avoid siphoning out any krausen as well as trub.
- Employing gentle stirring to prevent aeration, fully dissolve the honey into the beer.
- Siphon primed beer into airtight glass/plastic bottles that can withstand beer carbonation pressures.
Enjoy after 8 days bottle conditioning.
Brew day sanitization:
- Thermometer
- Sieve
- Fermenter
- Blow off tube
Bottle day sanitization:
- Large priming vessel
- Racking cane
- Tubing
- Autosiphon
- Bottles
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2020-10-05 20:06 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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