Brew Log History
Target 48°F
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OG: {{ stats.ogGravity | number:3 }}
Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz
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Last Updated: {{ stats.lastupdated.ago }} from {{ stats.lastupdated.source }}
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
58 g |
Domestic Hallertau58 g Domestic Hallertau Hops |
|
Pellet |
2.9 |
Boil
|
60 min |
21.07 |
100% |
|
58 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
4.06 gal |
Single Infusion |
Strike |
164 °F |
151 °F |
60 min |
Starting Mash Thickness:
1.25 qt/lb
Starting Grain Temp:
70 °F |
Priming
|
Method: co2
CO2 Level: 2.65 Volumes |
Target Water Profile
Pittsburgh Tap (7/3/21)
Notes
YEAST STARTER
If able, Repitch Yeast!
MASH
Water Volume: 4 GAL for ~1.25lb/qt ratio.
- Prior to heating HLT, check pH of tap water + add Salts/LA to achieve Goal water.
LA: 2mL
pH: ______
- STRIKE WATER: 162F.
- Add Grains @ 160F.
- Allow Temperature to fall to 150/151F prior to closing lid.
- Total Mash Time: 60 minutes
FINAL MASH TEMP: ____F
FINAL MASH pH: ____
- Add 5L of Boiling Water at the end of Mash and stir into solution
- Begin Vorlauf!
SPARGE
- Heat 7.5gal of Water to 174F. Add to Sparge Vessel.
- Recirculate 4 times prior to collecting wort.
- Attempt to Sparge over ~20 minutes, collect 8 gal into boil kettle.
BOIL
- Check Pre-Boil Gravity (goal: 1.042) + pH
NOTE: Make sure to adjust for TEMPERATURE
PRE-BOIL GRAVITY: ____ @ __F
PRE-BOIL pH: ____
- Adjust Pre-Boil pH to: ~5.4 (+/- 0.1)
Final pH measurement: ____
Lactic Acid addition: ____ mL
- Boil for 90 minutes (goal OG: 1.052)
- Add Hallertau Hops @ 60 min.
- Add 1/2 crushed Whirlfloc tablet @ 5 minutes.
- Chill wort rapidly to ~70F after completion of Boil.
- Drain wort from Kettle into Mash Cooler with Hop Cylinder + fine mesh bag attached (at the end of auto-siphon)
- Gravity feed 5.5gal (20L) of wort from Mash Cooler into Catalyst Fermenter
- Allow Ranco/Chest Freezer to adjust wort temperature to goal starting temp (cool to 48F).
ORIGINAL GRAVITY: ______ (goal: 1.052)
FERMENTATION
- Goal Starting Temp: 48F. Oxygenate for 60s prior to Pitching.
- Pitch yeast @ 48F.
- Hold temperature @ 48F until signs of Fermentation begin, then increase temp by 1F every 12 hours until 50F
carbonate to approximately 2-2.5 volumes
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2023-08-28 21:33 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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