Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
20 g |
Citra20 g Citra Hops |
|
Pellet |
11 |
Boil
|
60 min |
24.83 |
13.3% |
|
10 g |
Sabro10 g Sabro Hops |
|
Pellet |
12.9 |
Boil
|
30 min |
11.19 |
6.7% |
|
10 g |
Sabro10 g Sabro Hops |
|
Pellet |
12.9 |
Boil
|
15 min |
7.22 |
6.7% |
|
10 g |
Sabro10 g Sabro Hops |
|
Pellet |
12.9 |
Boil
|
1 min |
0.63 |
6.7% |
|
70 g |
Sabro70 g Sabro Hops |
|
Pellet |
12.9 |
Dry Hop
|
5 days |
|
46.7% |
|
30 g |
Mosaic30 g Mosaic Hops |
|
Pellet |
12.5 |
Dry Hop
|
5 days |
|
20% |
|
150 g
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
20 g |
Citra (Pellet) 20 g Citra (Pellet) Hops |
|
24.83 |
13.3% |
|
100 g |
Sabro (Pellet) 100 g Sabro (Pellet) Hops |
|
19.04 |
66.8% |
|
30 g |
Mosaic (Pellet) 30 g Mosaic (Pellet) Hops |
|
|
20% |
|
150 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
15 L |
|
Strike |
71 °C |
65 °C |
90 min |
|
10 L |
Gradual sparge so water does not compact grain with water weight, but does not uncover grain. |
Sparge |
72 °C |
-- |
-- |
|
5 L |
Additional 5L to top-off to reach appropriate water level. |
Top Off |
-- |
-- |
-- |
Starting Mash Thickness:
3 L/kg
Starting Grain Temp:
20 °C |
Priming
|
Method: co2
Amount: 1.85 bar
Temp: 20 °C
CO2 Level: 2.45 Volumes |
Target Water Profile
Light colored and hoppy
Notes
- Pre-clean in place the connected setup of the kettle, immersion chiller, both pumps and any required materials. Use 50g of Percarbonate cleaner in 10L of water and circulate at 60 degrees for 15 minutes.
- Drain the percarbonate cleaner and rinse with water. Flush the rinsed water through the immersion chiller system. Evacuate the immersion chiller with CO2 gas using the blowout fitting. Seal together to prevent infection.
- Fill the kettle with 30L of water and adjust to pH 5.3 while circulating. Remove 15L of water for later sparging. Heat to 67 degrees Celsius. Finally, line the kettle with the BIAB bag to increase filtration before adding the grain to the grain basket.
- Crack the grain into a bucket. Ensure there is 15L of water remaining in the kettle at 65 degrees. Add the grain and strike the water at 65 degrees Celsius. The water should just sits above the grain bed as the recirculation is flowing. Follow the mash temperature schedule (62, 67, 72). Any excess water can become apart of the sparging water pool.
- 10 minutes before the end of the mash, pre-heat 10L of water adjusted to pH 5.3 to 80 degrees Celsius. This will be the sparging water.
- Remove the grain at the end of the mash and allow to drain. Begin the boiling process at this point. Start running the sparge water through the grain but at a rate that does not compactify the grain with water weight, but does not uncover the grain either. Ensure water level has reached 22L. Remove BIAB filter bag during boiling.
- Begin the hop schedule when the wash is boiling.
- At 15 minutes, FIRSTLY add the adjuncts to the boil. Use this time to get Ice and prepare to chill the wort.
- Begin immersion chilling at the end of the boil. Cool to 25 degrees or lower. Transfer to a pre-cleaned and sanitised 30L fermenter.
- Aerate the wort and then pitch yeast. Insert hop sock with magnet to dry hop at 2-3 days into the fermentation. Set spunding valve at 15-20 psi and ferment at 20-25 degrees.
- Transfer to a clean and sanitised 20L fermenter pre-filled with 100mL of a water and 100g sugar solution to prime. Transfer after between 7-10 days of primary fermentation. Secondary fermentation should take 2-3 weeks.
- Chill to 4 degrees Celsius and serve at 0.5 bar.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2022-02-03 09:29 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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