Fermentation History
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Fermentables
|
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
|
4 lb |
American - Pale Ale4 lb Pale Ale |
|
37 |
3.5 |
100% |
|
4 lbs / $ 0.00
|
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
0.20 oz |
Centennial0.2 oz Centennial Hops |
|
Pellet |
10 |
Boil
|
30 min |
15.03 |
5.7% |
|
0.31 oz |
Centennial0.31 oz Centennial Hops |
|
Pellet |
10 |
Boil
|
15 min |
15.05 |
8.8% |
|
1.50 oz |
Centennial1.5 oz Centennial Hops |
|
Pellet |
10 |
Whirlpool at 165 °F
|
30 min |
|
42.7% |
|
1.50 oz |
Centennial1.5 oz Centennial Hops |
|
Pellet |
10 |
Dry Hop
|
0 days |
|
42.7% |
|
3.51 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
3.51 oz |
Centennial (Pellet) 3.5099999919711 oz Centennial (Pellet) Hops |
|
30.08 |
99.9% |
|
3.51 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
3 gal |
|
Strike |
158 °F |
152 °F |
60 min |
Starting Mash Thickness:
1.2 qt/lb
Starting Grain Temp:
62 °F |
Priming
|
Method: co2
Amount: 11.46 psi
Temp: 38 °F
CO2 Level: 2.52 Volumes |
Target Water Profile
Light colored and hoppy
Notes
Rough SMASH template, the idea is to keep OG and IBUs roughly consistent between SMASH batches for a consistent comparison.
- Water profile should remain consistent, and mash pH should be adjusted to 5.4.
- OG should be roughly 1.050. FG may differ widely depending on fermentable sugar percentage and yeast attenuation, but that's a decent starting point.
- Mash should be 152f for a fairly fermentable sugar profile that preserves some body. I'll have to work out a standard step mash (with beta-glucanase and protein rests) for instances where that's appropriate.
- Sparge/Mash ratio and procedure should be done in a consistent manner, but it doesn't matter too much so long as the efficiency isn't horrible (can always add more grain) and off flavors aren't introduced.
- Short Boil, 30m should be plenty.
- Aim for ~30 IBUs, which should be reasonable target for 2oz of even low AA hops. Aim for an even split in IBU contribution between the 30m and 15m additions, and then throw 1.5 oz into a medium temperature (165f) whirlpool and another 1.5 oz into the dry hop at pitch. While a dry hopping at pitch is a little unorthodox, my reading (so far) indicates this should be fine in the majority of cases, and will certainly be much easier (and risk less oxidation). Overall, the late additions should make for reasonable flavor/aroma.
- For dry yeasts, rehydrate in Go-Ferm PE. Use a small amount of Fermaid O yeast nutrient (aim for just above the 10g/HL) at pitch to keep the yeast happy. If the yeast is particularly nutrient hungry more nutrient additions may be required, but that can be addressed on a case by case basis.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2021-01-15 18:59 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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