Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
1.30 oz |
Citra1.3 oz Citra Hops |
|
Pellet |
11 |
Whirlpool
|
5 min |
10.71 |
16.3% |
|
1.30 oz |
El Dorado1.3 oz El Dorado Hops |
|
Pellet |
15.7 |
Whirlpool
|
5 min |
15.29 |
16.3% |
|
2.70 oz |
el dorado2.7 oz el dorado Hops |
|
Pellet |
15.7 |
Dry Hop
|
5 days |
|
33.8% |
|
2.70 oz |
Citra2.7 oz Citra Hops |
|
Leaf/Whole |
11 |
Dry Hop
|
5 days |
|
33.8% |
|
8 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
1.30 oz |
Citra (Pellet) 1.2999999970263 oz Citra (Pellet) Hops |
|
10.71 |
16.3% |
|
4 oz |
El Dorado (Pellet) 3.9999999908503 oz El Dorado (Pellet) Hops |
|
15.29 |
50.1% |
|
2.70 oz |
Citra (Leaf/Whole) 2.6999999938239 oz Citra (Leaf/Whole) Hops |
|
|
33.8% |
|
8 oz
/ $ 0.00
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
1.40 lb |
lactose
|
|
Flavor |
Boil |
10 min. |
|
9 lb |
blackberries
|
|
Flavor |
Secondary |
-- |
|
0.25 oz |
Vanilla Bean
|
|
Flavor |
Secondary |
5 days |
|
0.30 oz |
Chinese cassia bark
|
|
Flavor |
Whirlpool |
5 min. |
|
0.70 oz |
Chinese Cassia Bark
|
|
Flavor |
Secondary |
5 days |
Yeast
|
- Omega Lactobacillus Blend
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
65%
|
Flocculation:
|
Low |
|
Optimum Temp:
|
65 - 78 °F |
Starter:
|
No |
|
Fermentation Temp:
|
-
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
135 B cells required
|
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Target Water Profile
Balanced Profile
Notes
DIRECTIONS
Mash the grains at 155°F (68°C) for 45 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains to obtain 6 gallons (23 l) of wort—or more, depending on your evaporation rate. Boil for 60 minutes. For the lactose, remove the kettle from the heat, stir in the lactose, return the kettle to the heat, and bring it back to a boil for the remaining 10 minutes.
Do not introduce the whirlpool hops at the first whirlpool, as they will inhibit the Lactobacillus blend. Pre-acidify the wort to a pH of 4.5, then chill the wort to 95°F (35°C) and pitch the Lactobacillus blend. There’s no need to hold the heat at 95°F (35°C), but don’t allow it to drop much below 75°F (24°C). After a pH of 3.2–3.3 is obtained, reheat the wort to 180°F (82°C) and follow the hopping schedule for the second whirlpool. After the whirlpool, rest for 15 minutes, then chill the wort to slightly below fermentation temperature, about 66°F (19°C). Aerate the wort and pitch the British Ale yeast.
Hold fermentation at 68°F (20°C) for 24 hours once signs of fermentation are visible. Allow the temperature to rise to 70°F (21°C) during the remainder of fermentation, following the dry-hop schedule. After adding the vanilla and blackberries, allow the berries to ferment out at 70°F (21°C).
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2020-10-09 18:40 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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