Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
0.35 oz |
Perle0.35 oz Perle Hops |
|
Pellet |
8.2 |
Boil
|
90 min |
8.24 |
8% |
|
1.50 oz |
Mosaic1.5 oz Mosaic Hops |
|
Pellet |
12.5 |
Whirlpool
|
10 min |
12.77 |
34.5% |
|
2.50 oz |
Mosaic2.5 oz Mosaic Hops |
|
Pellet |
12.5 |
Dry Hop
|
3 days |
|
57.5% |
|
4.35 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
0.35 oz |
Perle (Pellet) 0.3499999991994 oz Perle (Pellet) Hops |
|
8.24 |
8% |
|
4 oz |
Mosaic (Pellet) 3.9999999908503 oz Mosaic (Pellet) Hops |
|
12.77 |
92% |
|
4.35 oz
/ $ 0.00
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
10 oz |
sucrose
|
|
Water Agt |
Boil |
0 min. |
Priming
|
Method: co2
Amount: 17.07 psi
Temp: 39 °F
CO2 Level: 3 Volumes |
Target Water Profile
Balanced Profile
Notes
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.050
FG: 1.004
IBUs: 32
ABV: 6%
MALT/GRAIN BILL
7.7 lb (3.5 kg) Riverbend Pilsner
1 lb (454 g) flaked barley
1 lb (454 g) wheat malt
10 oz (283 g) sucrose (at dry hop)
HOPS SCHEDULE
0.25 oz (7 g) Perle at 90 minutes [7 IBUs]
1.5 oz (43 g) Mosaic at whirlpool [25 IBUs]
2.5 oz (71 g) Mosaic at dry hop
YEAST
White Labs WLP670 American Farmhouse Blend, Omega OYL-217 C2C American Farmhouse, or a blend of favored saison and Brettanomyces strains
DIRECTIONS
Mill the grains and mash at 149°F (65°C) for 60 minutes. Run off into the kettle, sparging and topping up as necessary to get about 6.5 gallons (25 liters) of wort. Boil for 90 minutes, adding hops according to the schedule. After the boil, stir to create a vortex, add whirlpool hops, and allow 30 minutes to steep and settle. Chill wort to about 75°F (24°C), aerate, and pitch the yeast blend. Allow the fermentation temperature to free rise as warm as it likes. When the beer is about 75 percent fermented (around 1.015–1.016), add the dry hops and sugar. Once fermentation is complete and gravity is stable, package and carbonate to about 3 volumes.
BREWER’S NOTES
Water: Adjust for a 1:1 sulfate-to-chloride ratio.
First brew notes
Added 10oz cane sugar at start of boil along with 0.35 ounces of Perle. Gravity was 1043. Outside temp is 85. Used Imperial Napoleon yeast instead of Wyeast. Used carbon filtered water for first time. Added 1/2 whirfloc and 1/2 tsp yeast nutrient Afro 10 :ins of final boil. OG was 1048 with 5.8 gallons of wort remaining, so 0.5 gallons of evaporation.
Added mosaic post boil and stirred for 3 mins for whirlpool then left for 27 mins before chilling. Confirmed OG was 1048 with tilt.
Chilled to 75 then transferred. Pitched yeast and installed therma wrap. Set that to 74.
After 24 hours gravity was 1029 and temp 79.5. After 2 days gravity was 1012. Added dry hops after 64 hours and gravity at 1006!
After 5 days gravity was 0.997!! That means yeast was 100% attenuation!
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2022-08-06 05:40 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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