Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
100 g |
BSG - Magnum100 g Magnum Hops |
|
Leaf/Whole |
12.8 |
Boil at 100 °C
|
60 min |
6.46 |
3.2% |
|
500 g |
Citra500 g Citra Hops |
|
Leaf/Whole |
11 |
Whirlpool at 80 °C
|
0 min |
|
16.1% |
|
600 g |
Amarillo600 g Amarillo Hops |
|
Leaf/Whole |
8.6 |
Whirlpool at 80 °C
|
0 min |
2.41 |
19.4% |
|
600 g |
Mosaic600 g Mosaic Hops |
|
Leaf/Whole |
12.5 |
Whirlpool at 80 °C
|
0 min |
3.5 |
19.4% |
|
1,300 g |
BSG - Idaho 71300 g Idaho 7 Hops |
|
Pellet |
14.1 |
Dry Hop (High Krausen)
|
2 days |
|
41.9% |
|
3,100 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
600 L |
|
Temperature |
82 °C |
82 °C |
35 min |
Starting Mash Thickness:
2.5 L/kg
Starting Grain Temp:
18 °C |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
160 g |
yeast nutrients
|
|
Other |
Boil |
-- |
|
4 kg |
maltodextrixn
|
|
Other |
Boil |
-- |
|
90 g |
Spring Blanche
|
|
Other |
Secondary |
-- |
|
5 L |
Pepper Tea
|
|
Other |
Bottling |
-- |
|
30 kg |
lactose
|
|
Other |
Boil |
10 min. |
|
60 L |
Mango
|
|
Other |
Secondary |
-- |
|
15 L |
Passion Fruit
|
|
Water Agt |
Secondary |
-- |
|
6 g |
tonka bean
|
|
Spice |
Secondary |
-- |
|
3 g |
Vanilla Bean
|
|
Spice |
Secondary |
-- |
Priming
|
Method: co2
Amount: 0.55 bar
Temp: 2 °C
CO2 Level: 2.3 Volumes |
Target Water Profile
Balanced Profile
Notes
1.Strike Temperature 89ºC - 100ºC approx. to achieve a Mash 2.Temperature of 82ºC ± 1.0ºC
3.Mash Stand time 30 minutes before commencing run-off
4.Sparge temperature 85ºC approx.
5.Total boil time 60 min
6.Collection temperature 30ºC
7.Maximum fermentation temperature 30ºC (Fermentation time 24 hours approx.)
8.Dry Hop during fermentation and rowse with Co2
9.When gravity approaching 1013º, cool rapidly (as possible) down to 7ºC to 8ºC - Drop trub frequently and remove hops
10.Check PG after 12 hours of cooling, if gravity drops apply further cooling.
11.Hold in FV for 48 hours and cool down to 1ºC to 2ºC
12.Transfer to CT
13.Maturation time 5 days at 1ºC -2ºC
14.Force Carbonate to 2.3 Vols
Minimise Oxygen during Each Stage
Add Potasium Sorbate at sodium metabisulfite as per spec
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2021-04-13 15:21 UTC
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|
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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