Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
20 g |
Citra (11 AA)20 g Citra (11 AA) Hops |
|
Pellet |
11 |
Boil
|
50 min |
17.11 |
10% |
|
20 g |
Simcoe (12.7 AA)20 g Simcoe (12.7 AA) Hops |
|
Pellet |
12.7 |
Boil
|
20 min |
12.58 |
10% |
|
20 g |
Citra (11 AA)20 g Citra (11 AA) Hops |
|
Pellet |
11 |
Boil
|
20 min |
10.9 |
10% |
|
20 g |
Citra (11 AA)20 g Citra (11 AA) Hops |
|
Pellet |
11 |
Boil
|
1 min |
0.78 |
10% |
|
20 g |
Simcoe (12.7 AA)20 g Simcoe (12.7 AA) Hops |
|
Pellet |
12.7 |
Boil
|
1 min |
0.9 |
10% |
|
40 g |
Citra (11 AA)40 g Citra (11 AA) Hops |
|
Pellet |
11 |
Dry Hop (High Krausen)
|
1 days |
|
20% |
|
60 g |
Simcoe (12.7 AA)60 g Simcoe (12.7 AA) Hops |
|
Pellet |
12.7 |
Dry Hop (High Krausen)
|
1 days |
|
30% |
|
200 g
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
100 g |
Citra (11 AA) (Pellet) 100 g Citra (11 AA) (Pellet) Hops |
|
28.79 |
50% |
|
100 g |
Simcoe (12.7 AA) (Pellet) 100 g Simcoe (12.7 AA) (Pellet) Hops |
|
13.48 |
50% |
|
200 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
20 L |
(a) Enzymatic mash at 63 degrees Celsius for 90 minutes, (b) Mash out for 10 mintues at 78 degrees Celsius |
Steeping |
65 °C |
63 °C |
100 min |
|
5 L |
(c) Sparge with 5L of water over grain bed to return sugar to the wash. |
Sparge |
80 °C |
80 °C |
-- |
Starting Mash Thickness:
3 L/kg
Starting Grain Temp:
18 °C |
Priming
|
Method: co2
CO2 Level: 1.9 Volumes |
Target Water Profile
Light colored and hoppy
Notes
- Pre-clean the boiling kettle with Percarbonate cleaner and pump through immersion chiller to clean. Prepare water for mash. Adjust water chemistry according to recipe. Using Citric acid and Bicarbonate Soda solutions, adjust water pH to 5.3 as water recirculates in the mash tun. Add the gypsum and Calcium Chloride.
- Crack grain in bucket and prepare to add to water. Add 300g of Rice Hulls to the bucket and mix around with the cracked grain.
- Heat water to 65 degrees Celsius to aim for a 62 degrees Celsius temperature for mash.
- Add grain to the mash tun and stir in. Allow to digest for 90 minutes at 62 degrees Celsius. This may read as 60 degrees Celsius at 500W heating which is acceptable.
- A 30 minute digest at 72 degrees occurs after the 62 degrees digest. Turn on 1900W heating when the heating changes.
- At 0 minutes remaining, increase the temperature to 78 degrees Celsius for 5 minutes. When 5 mintues has elapsed, remove grain and allow to drain. Sparge the grain as it drains.
- Boil the wort and follow the hop schedule on full heating.
- At 15 minutes remaining before the end of the boil, add a single worlfloc tablet, yeast nutrient, DAP and GoFerm. At 5 minutes remaining, boil 5L of water for sparging. Ensure there is Ice ready for immersion chilling.
- Once the boil is finished, begin immersion chilling and bring the temperature to 20 degees Celsius.
- Transfer the wort to a clean and sterilized fermenter. Aerate the wort by shaking the fermenter and normalising the air pressure.
- Add yeast to the fermenter and seal.
- Add a spunding valve to the fermenter and set it for 15 psi. Monitor the fermentation, and when pressure has reached 5 psi, add the High Krausen dry hops and re-seal. Ferment for 2 weeks.
- Keg and age for 2-3 weeks at 1.5bar.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2022-01-13 14:37 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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