Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
1 oz |
5 HBU1 oz 5 HBU Hops |
|
Pellet |
9.2 |
Boil
|
60 min |
19.92 |
50% |
|
1 oz |
Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops |
|
Pellet |
3.75 |
Boil
|
15 min |
4.03 |
50% |
|
2 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
1 oz |
5 HBU (Pellet) 0.99999999771257 oz 5 HBU (Pellet) Hops |
|
19.92 |
50% |
|
1 oz |
Hallertau Mittelfruh (Pellet) 0.99999999771257 oz Hallertau Mittelfruh (Pellet) Hops |
|
4.03 |
50% |
|
2 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
4.41 gal |
|
Strike |
164 °F |
152 °F |
60 min |
|
4.31 gal |
|
Sparge |
168 °F |
168 °F |
15 min |
Starting Mash Thickness:
1.5 qt/lb
Starting Grain Temp:
65 °F |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
1 tbsp |
Five Star Chemicals - 5.2 pH Stabilizer
|
|
Water Agt |
Mash |
1 hr. |
|
1 each |
Whirlfloc tablet
|
|
Other |
Boil |
15 min. |
|
0.50 tsp |
Wyeast Yeast Nutrient
|
|
Other |
Boil |
15 min. |
Priming
|
Method: dextrose
Amount: 5.8 oz
Temp: 68 °F
CO2 Level: 2.65 Volumes |
Target Water Profile
Balanced Profile
Notes
Dry Yeast: Sprinkle the yeast around the top of the wort and stir well.
Cold Fermentation: Put the lid on the fermenter with the airlock installed (fill airlock 1/3 with water). After 12-36 hours this
mixture will begin to churn and produce CO2. Once you see signs of fermentation, slowly cool temperature of the wort to
50° - 55°F (about 1° per hour). If you do not see any activity after 24 hours, then remove the lid and vigorously stir the wort
with a sanitized spoon. If after another 24 hours you do not see any fermentation, please call us. After 10 days since the wort
started fermenting, the mixture will calm down and the excess proteins will settle at the bottom of the primary fermenter. At
this time, raise the temperature to 60° - 70°F for 2 days to improve flavor. Check the specific gravity to make sure it is within 3-4 points of the FG and then carefully move the fermenter full of beer to a counter top. Be careful not to disturb the sediment. You can move the primary fermenter several hours before you intend to transfer, so the sediment has a chance to resettle to
the bottom of the primary fermenter. Carefully siphon the beer into the sanitized secondary fermenter. Move the airlock
from the primary fermenter to the secondary fermenter. Make sure the airlock has enough water. Slowly cool the beer (over
2 days) down to about 40°F for 3-4 weeks. If the beer has not cleared, you can add Claro K.C. finings for beer.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2021-07-19 00:11 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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