Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
10 g |
Sorachi Ace (11.1 AA)10 g Sorachi Ace (11.1 AA) Hops |
|
Pellet |
11.1 |
Boil
|
45 min |
12.01 |
16.7% |
|
10 g |
Yakima Chief Hops - Mosaic LupuLN2 (Cryo)10 g Mosaic LupuLN2 (Cryo) Hops |
|
Lupulin Pellet |
22 |
Boil
|
45 min |
23.81 |
16.7% |
|
20 g |
Sorachi Ace (11.1 AA)20 g Sorachi Ace (11.1 AA) Hops |
|
Pellet |
11.1 |
Whirlpool at 80 °C
|
20 min |
2.96 |
33.3% |
|
20 g |
Yakima Chief Hops - Mosaic LupuLN2 (Cryo)20 g Mosaic LupuLN2 (Cryo) Hops |
|
Lupulin Pellet |
22 |
Whirlpool at 80 °C
|
20 min |
5.87 |
33.3% |
|
60 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
31.5 L |
|
Infusion |
70 °C |
67 °C |
60 min |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
0.50 tsp |
Brewtan B
|
|
Water Agt |
Mash |
70 min. |
|
0.25 tsp |
Potassium Metabisulfite
|
|
Water Agt |
Mash |
65 min. |
|
2 g |
Calcium Chloride (dihydrate)
|
|
Water Agt |
Mash |
1 hr. |
|
3 g |
Gypsum
|
|
Water Agt |
Mash |
1 hr. |
|
6 g |
Fermaid AT
|
|
Water Agt |
Mash |
10 min. |
|
0.50 tsp |
Brewtan B
|
|
Fining |
Boil |
15 min. |
|
0.50 each |
Whirlfloc tablet
|
|
Water Agt |
Boil |
15 min. |
|
10 g |
Himalayan Pink Rock Salt
|
|
Flavor |
Boil |
10 min. |
|
1 kg |
Boysenberries
|
|
Flavor |
Secondary |
2 days |
|
10 g |
Salt
|
|
Water Agt |
Mash |
1 hr. |
Priming
|
Method: co2
Amount: 1.55 bar
Temp: 2 °C
CO2 Level: 3.75 Volumes |
Target Water Profile
Yellow Balanced - Bru'n Water
Notes
Batch #2 - 26/12/21 (Eff.: 67%, Att.: 82%, ABV: 6.2%)
- Mash vol.: 31.5 L, Pre-boil vol.: 28.5 L, Batch vol.: 22.5 L
OG: 1057 (Refract.) 10 (Hyd.) 10 (Tilt) Boil Time: 45min
- Philly sour (x2) dry pitched at 25 C.
Switched to Mosaic from Amarillo to go with the frozen boysenberries.
Himalayan salt up to 10g from 8g.
Ferm temp set to 23 C as this is recommended for proper acid production and atten. Left for a few weeks while away.
13/1/22 - SG: 1011, cold crashed
14/1/22 - Added 1kg frozen boysenberries
16/1/22 - Kegged and carbed, nice pink colour.
19/1/22 - Looks amazing, tastes only mildly of boysenberry and not overly sour, this is very refreshing and not overly sweet. People seem to really like it and should make it again.
Batch #1 (Eff.: 75%, Att.: 88 %, ABV: 7 %) - 7/2/21
Notes: Max Sodium of 250 ppm, Yellow Balanced Bru'n Water Profile for mash then extra (NON-IODISED) Sea Salt added late in boil and tasted after ferm before final additions if needed. 14g recommended by one recipe but I'm adding 8g late in boil then
- Mash vol.: 32 L, Pre-boil vol.: 27.5 L, Batch vol.: 22 L
- OG: 1065 (Refract.), 10 (Tilt)
- Accidentally mashed about 3 C higher (73 C strike temp) than I wanted to, should be about (70 C strike temp) 66 C next time.
- x2 pack of rehydrated yeast pitched at 28 C.
9/2/21 - SG: 1051
11/2/21 - SG: 1046
12/2/21 - SG: 1040
13/2/21 - SG: 1025
14/2/21 - SG: 1017
15/2/21 - SG: 1016
16/2/21 - SG: 1015
18/2/21 - SG: 1014
19/2/21 - SG: 1013
20/2/21 - SG: 1013
21/2/21 - SG: 1012, cold crashed to 5 C, mango added
27/2/21 - Cold crashed to 1 C.
1/3/21 - Kegged and carbed.
9/4/21 - Crystal clear, heaps of lemon, not as salty as expected, not great head retention. This is a very refreshing beer that I'll do again in summer for sure.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2022-01-19 01:29 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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