Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
25 g |
Mosaic (12.5 AA)25 g Mosaic (12.5 AA) Hops |
|
Pellet |
12.5 |
Boil
|
45 min |
35 |
20% |
|
25 g |
Cascade (7 AA)25 g Cascade (7 AA) Hops |
|
Pellet |
7 |
Boil
|
20 min |
12.93 |
20% |
|
10 g |
BSG - Idaho 7 (14.1 AA)10 g BSG - Idaho 7 (14.1 AA) Hops |
|
Pellet |
14.1 |
Boil
|
5 min |
3.43 |
8% |
|
10 g |
Mosaic (12.5 AA)10 g Mosaic (12.5 AA) Hops |
|
Pellet |
12.5 |
Boil
|
5 min |
3.04 |
8% |
|
15 g |
BSG - Idaho 7 (14.1 AA)15 g BSG - Idaho 7 (14.1 AA) Hops |
|
Pellet |
14.1 |
Dry Hop
|
5 days |
|
12% |
|
25 g |
Cascade (7 AA)25 g Cascade (7 AA) Hops |
|
Pellet |
7 |
Dry Hop (High Krausen)
|
5 days |
|
20% |
|
15 g |
Mosaic (12.5 AA)15 g Mosaic (12.5 AA) Hops |
|
Pellet |
12.5 |
Dry Hop (High Krausen)
|
5 days |
|
12% |
|
125 g
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
50 g |
Mosaic (12.5 AA) (Pellet) 50 g Mosaic (12.5 AA) (Pellet) Hops |
|
38.04 |
40% |
|
50 g |
Cascade (7 AA) (Pellet) 50 g Cascade (7 AA) (Pellet) Hops |
|
12.93 |
40% |
|
25 g |
BSG - Idaho 7 (14.1 AA) (Pellet) 25 g BSG - Idaho 7 (14.1 AA) (Pellet) Hops |
|
3.43 |
20% |
|
125 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
15 L |
(a) Beta and Alpha Amylase equivalence point |
Strike |
71 °C |
65 °C |
90 min |
|
15 L |
Half the grain each time |
Batch Sparge |
78 °C |
78 °C |
10 min |
Starting Mash Thickness:
3 L/kg
Starting Grain Temp:
22 °C |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
1 g |
Whirlfloc
|
|
Water Agt |
Boil |
15 min. |
|
2 g |
Irish Moss
|
|
Fining |
Boil |
15 min. |
|
1 g |
Yeast Nutrient
|
|
Water Agt |
Boil |
15 min. |
|
10 g |
Go-Ferm
|
|
Other |
Boil |
15 min. |
|
4 g |
Calcium Chloride
|
|
Water Agt |
Mash |
2 hr. |
|
2 g |
Calcium sulfate
|
|
Water Agt |
Mash |
2 min. |
|
0.50 g |
Campden Tablet
|
|
Water Agt |
Other |
150 min. |
Priming
|
Method: co2
Amount: 0.37 bar
Temp: 4 °C
CO2 Level: 1.9 Volumes |
Target Water Profile
Balanced Profile II
Notes
- Place WLP066 in a warm environment and allow it to reach RT.
- Pre-boil 300mL Water + 100g DME + 0.5g Yeast Nutrient + 0.5g Go-Ferm + 50g Sucrose for 10 minutes. Sterilize a 500mL Schott bottle and pour in medium.
- Firstly chill with sterilized cold water without ice for 15 minutes. Then, dry bottle and chill in freezer until 27 degrees. If temperature is too low, microwave until heated to the correct temperature, or heat slowly in hot water.
- Pitch the WLP066 yeast into the medium and fix an airlock stopper to the bottle. Allow 24 hours of growth before adding to potentially upcoming wort.
- To a 35L stainless steel induction pot, add 13.5L of water and heat to 65 degrees Celsius:
- Add half a campden tablet to reduce chloramine and chloride in the water. Let rest for 20 minutes.
- Start with Calcium Chloride (4g), Calcium Sulfate (2g) and then Citric acid (3g) dissolved in 50mL of water, adjust pH to 5.5.
- Prepare 11.5L of water and cover with foil for later sparge use.
- Mash the grains at a brew thickness of 3L/kg with 13.5L of water that has been heated to 71 degrees celsius for strike temperature.
(a) Beta Amylase and Alpha Amylase midpoint activity - Strike and adjust to 65 degrees Celsius (90 mins)
(b) Lautering and Sparging - 10 minutes at 78 degrees Celsius.
(c) Grain removal and draining (each bag drains into its own pot)
- The mash is boiled to 90 degrees celsius and a 45 minute timer is started upon the addition of the first bittering hops. Follow the hop schedule outlined in this method.
- At 15 minutes remaining in the boil, add:
- Yeast Nutrient (Diammonium phosphate) 1tsp per 5Gallon
- Go-Ferm,
- Irish Moss (pre-hydrated) and a Whirlfloc tablet.
- Maltodextrin.
- Place the immersion chiller in the boiling wort at 15 minutes remaining to heat sterilize.
- At flame out time, begin immersion cooling with ice chiller.
- Once wort reaches 20 degrees Celsius, use recirculation pump to transfer wort to fermenter.
- The pressure fermenter must be alkaline cleaned, rinsed and sterilized. Add yeast to the pressure fermenter first out of the Schott bottle. Then pump in the wort from the kettle.
- Seal the fermenter and physically aerate by shaking for 1 minute. CO2 purge the vessel 5 times and allow the wort to ferment for 7 days before dry hopping according to the hopping schedule accomplished via liquid-liquid transfer into a new pressure fermenter with dry hops bagged and purged with CO2.
- Further ferment until 14 days have elapsed since the yeast pitching.
- Cold crash the beer at 4 degrees Celsius for 2 days and equilibrate with CO2 from fridge during cooling. Liquid-Liquid transfer the beer out of the fermenter under constant pressure.
- Transfer to a Cornelius Keg (19L) and refrigerate at 4 degrees under 0.5 bar.
Last Updated and Sharing
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- Last Updated: 2021-04-11 15:04 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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