Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
11 g |
BSG - Warrior11 g Warrior Hops |
|
Leaf/Whole |
15.5 |
Boil
|
60 min |
14.31 |
3.7% |
|
227 g |
Ekuanot227 g Ekuanot Hops |
|
Pellet |
15.65 |
Hop Stand at 78 °C
|
20 min |
44.41 |
77.2% |
|
28 g |
Ekuanot28 g Ekuanot Hops |
|
Pellet |
14.25 |
Dry Hop
|
1 days |
|
9.5% |
|
28 g |
Ekuanot28 g Ekuanot Hops |
|
Leaf/Whole |
14.25 |
Dry Hop
|
7 days |
|
9.5% |
|
294 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
16.8 L |
|
Strike |
78 °C |
66 °C |
60 min |
|
8 L |
mashout |
|
100 °C |
77 °C |
10 min |
|
23 L |
hybrid batch/fly sparge |
Batch Sparge |
77 °C |
77 °C |
20 min |
Starting Mash Thickness:
1.5 L/kg
Starting Grain Temp:
18 °C |
Target Water Profile
Balanced Profile
Notes
Flaked rice added to try to dry out the finish, for some reason the recipe/grist/mash schedule/yeast shows a very high FG.
Cold out (for us) just above freezing but sunny. Thermal mass of the mashtun was cooler than usual (grain may have been as well) so undershot initial dough-in temperature with 17 liters at 78C and ended up at 66C (150F) initial mash temp for 10 minutes while additional water was heated to boiling. This may lead to a lower FG which would not be a bad thing in this beer. +/- 6 L (1.5 gal) at boiling raised to 68C target, which was still 67C after 60 minutes. Total mash time approx 75 minutes before mashout 12 liters (3gal, as opposed to the 2gal estimate) at boiling raised to 77C for 10 minutes before sparging. First sparge was added prior to vorlauf like a batch sparge, until it drew down to the top of the grist. Second sparge was batch (remixed) short vorlauf needed again to clear, and then drained with the collection of just under 30L of first wort. Additional 15 liters of small beer collected (third batch sparge) and boiled down to a 3-gallon batch of small beer.
Clarity Ferm not added to primary with yeast as usual due to excessive trub. Will be added with the first racking off the trub to secondary.
Big beer was pitched with a 500ml jar of Danstar London ESB slurry reactivated with 1 quart of canned yeast starter the day before brewing, small beer was pitched with +- 3 oz of fresh slurry skimmed from the top of a Danstar BRY-97 batch. Both are absolutely ripping the day following pitching.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2021-02-18 04:40 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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