Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
1 kg |
Aged mixed hops1 kg Aged mixed hops Hops |
|
Leaf/Whole |
0.5 |
Boil
|
120 min |
6.49 |
58.8% |
|
100 g |
Barth-Haas - Marynka (10.5 AA)100 g Barth-Haas - Marynka (10.5 AA) Hops |
|
Pellet |
10.5 |
Boil
|
25 min |
9.55 |
5.9% |
|
600 g |
Styrian Goldings (5.5 AA)600 g Styrian Goldings (5.5 AA) Hops |
|
Leaf/Whole |
5.5 |
Boil
|
15 min |
19.49 |
35.3% |
|
1,700 g
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
1 kg |
Aged mixed hops (Leaf/Whole) 1 kg Aged mixed hops (Leaf/Whole) Hops |
|
6.49 |
58.8% |
|
100 g |
Barth-Haas - Marynka (10.5 AA) (Pellet) 100 g Barth-Haas - Marynka (10.5 AA) (Pellet) Hops |
|
9.55 |
5.9% |
|
600 g |
Styrian Goldings (5.5 AA) (Leaf/Whole) 600 g Styrian Goldings (5.5 AA) (Leaf/Whole) Hops |
|
19.49 |
35.3% |
|
1,700 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
195 L |
Sacc Rest 1 |
Strike |
67 °C |
64 °C |
45 min |
|
195 L |
Sacc Rest 2 |
Temperature |
64 °C |
72 °C |
10 min |
|
195 L |
Mash Out |
Temperature |
72 °C |
78 °C |
5 min |
Starting Mash Thickness:
2.6 L/kg
Starting Grain Temp:
16 °C |
Priming
|
Method: sucrose
Amount: 1950.8 g
Temp: 20 °C
CO2 Level: 3.3 Volumes |
Target Water Profile
Copenhagen
Notes
Brewday Plan:
CPH tapwater only.
5g MgSO4 (epsom salts)
75ml lactic: 35ml in mash 40ml in sparge.
Mash:
Strike water target = 68C (3C over target mash temp).
Strike water volume = 130L (2.6L/kg thickness) + 35ml lactic
64C rest for 30mins
72C rest 10mins
78C rest 5mins
Sparge water = 150L (40ml lactic)
Kettle full = 195L
Boil: 90mins-120mins.
No-chill if the chiller is being shit.
Hops in the recipe above are adjusted for not chill
Fermentation:
No airlock.
Majority pitch of TYB Wallonian Saison I. Minority pitch of WLP565 Saison I
BREWDAY NOTES: brewed 14/11/20 with Ben Greaves
Water:
Half handful of mgso4 in 115L. 30ml lactic. Cph tapwater (Refshaleøen).
Mash:
Strike water 70C for approx 65C
Sacc rest 67C for 60min
Mash out 80C for 10min
Sparge:
40ml lactic in 160L spargewater
Recirculated the first 30L of runoff.
Boil: 80mins
No chilled approx. 170L to pitch (room temp) of 15C.
OG = 10.5P
Fermented for 2 weeks with 2x4L starters of wallonian I for 24 hours. 1.5 L starter of WLP565 added after 24 hours. Fermented for 12 weeks.
20L pulled and mistakenly primed with 1kg priming sugar. Returned to large 200L fermenter. Allowed to ferment out for another 7 days.
14/12/20
Bottled 20L clean from the FV. Bottled at 3 vol. Cork cage.
Barrel:
50L Havnesæson wort added 29/12/20. Temp of barrel storage area ~10C.
14/01/21
40L shipyard ale (9month old) from a white wine barrel added.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2021-01-18 10:09 UTC
For quick copying and pasting to a text based forum or email.
Click the Download as HTML file button below.
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 |
|
Discussion about this recipe:
Recipe Tools ▼
Brew!
