Fermentation History
Target 50°F
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Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz
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Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
0.75 oz |
Saaz0.75 oz Saaz Hops |
|
Pellet |
3.4 |
First Wort
|
60 min |
17.14 |
37.5% |
|
0.50 oz |
Saaz0.5 oz Saaz Hops |
|
Pellet |
3.4 |
Boil
|
30 min |
7.98 |
25% |
|
0.50 oz |
Saaz0.5 oz Saaz Hops |
|
Pellet |
3.4 |
Boil
|
5 min |
2.07 |
25% |
|
0.25 oz |
Saaz0.25 oz Saaz Hops |
|
Pellet |
3.4 |
Boil
|
0 min |
|
12.5% |
|
2 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
2 oz |
Saaz (Pellet) 1.9999999954251 oz Saaz (Pellet) Hops |
|
27.19 |
100% |
|
2 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
12 qt |
BIAB. Protein rest |
Infusion |
136 °F |
131 °F |
55 min |
|
|
1st Decoction step 1 |
Decoction |
-- |
145 °F |
15 min |
|
|
1st Decoction step 2 |
Decoction |
-- |
158 °F |
15 min |
|
|
1st Decoction step 3 (boil) |
Decoction |
-- |
212 °F |
15 min |
|
|
Main mash raised after 1st Decoction added back |
Infusion |
-- |
145 °F |
30 min |
|
|
2nd Decoction (boil) |
Decoction |
-- |
212 °F |
15 min |
|
|
Main mash raised after 2nd Decoction added back |
Infusion |
-- |
158 °F |
15 min |
|
5.12 qt |
Dunk sparge in new pot |
Sparge |
-- |
170 °F |
-- |
Priming
|
Method: co2
Amount: 10.74 psi
Temp: 37 °F
CO2 Level: 2.5 Volumes |
Target Water Profile
RO water
Notes
Recipe modified from Gordon Strong's, and using his double decoction schedule (modified for the sparge for my BIAB setup):
This recipe uses a hybrid step and double decoction mash with a mashout. On brew day, mash in the Pilsner, Vienna, and Munich malts at 131 °F (55 °C) and hold for 10 minutes. Pull a thick decoction (about 1⁄3 of the grain mass) and rest the decocted portion at 145 °F (63 °C) for 15 minutes, 158 °F (70 °C) for
15 minutes, then boil for 15 minutes. Recombine the decocted portion with the main mash, hitting 145 °F (63 °C) in the main mash. Hold for 15 minutes, then pull a thick decoction (about 1⁄3 of the grain mass) and boil for 15 minutes. Recombine, adding in the Caramunich, Caramalt, and Carafa Special malts, hitting 158 °F (70 °C) in the main mash. Hold for 15 minutes. Then sparge (I dunk sparge in new pot).
His recipe calls for Carared - I didn't have, so subbed in Caramalt.
Last Updated and Sharing
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- Last Updated: 2021-11-03 19:50 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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