Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
10 g |
Saaz (3.5 AA)10 g Saaz (3.5 AA) Hops |
|
Pellet |
3.5 |
Boil
|
50 min |
1.82 |
9.1% |
|
10 g |
Sorachi Ace (11.1 AA)10 g Sorachi Ace (11.1 AA) Hops |
|
Pellet |
11.1 |
Boil
|
50 min |
9.15 |
9.1% |
|
10 g |
Sorachi Ace (11.1 AA)10 g Sorachi Ace (11.1 AA) Hops |
|
Pellet |
11.1 |
Boil
|
25 min |
6.69 |
9.1% |
|
20 g |
Sorachi Ace (11.1 AA)20 g Sorachi Ace (11.1 AA) Hops |
|
Pellet |
11.1 |
Boil
|
1 min |
0.83 |
18.2% |
|
60 g |
Sorachi Ace (11.1 AA)60 g Sorachi Ace (11.1 AA) Hops |
|
Pellet |
11.1 |
Dry Hop (High Krausen)
|
3 days |
|
54.5% |
|
110 g
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
10 g |
Saaz (3.5 AA) (Pellet) 10 g Saaz (3.5 AA) (Pellet) Hops |
|
1.82 |
9.1% |
|
100 g |
Sorachi Ace (11.1 AA) (Pellet) 100 g Sorachi Ace (11.1 AA) (Pellet) Hops |
|
16.67 |
90.9% |
|
110 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
15 L |
|
Strike |
73 °C |
67 °C |
90 min |
|
10 L |
|
Sparge |
75 °C |
75 °C |
-- |
Starting Mash Thickness:
3.13 L/kg
Starting Grain Temp:
22 °C |
Priming
|
Method: co2
Amount: 1.64 bar
Temp: 20 °C
CO2 Level: 2.25 Volumes |
Target Water Profile
Pilsen (Light Lager)
Notes
- Crush grain and add 400g of Rice hulls.
- Boil 500g of Jasmine rice and reduce until water is absorbed.
- Clean and rinse kettle. Fill with 25 of Water and adjust pH to 5.2 with citric acid. No water adjustment in chemistry is needed. Heat to strike temperature and remove 15L of water into a pot.
- Add bag liner to kettle. Place all grain inside grain basket with a rice hull bottom. Slide inside of kettle/bag. Begin mash.
- Mix rice mixture with some of the mash runoff to loosen it, and begin to add it slowly into the mash as it is being stired. Distirbute throughout the grain.
- Mash out and sparge with water that has been heated to 80 degrees Celsius on a stove. Then boil the mash and begin the hop schedule, minus 20 minutes due to using a hot-bladder bag for storage.
- Add all adjuncts at 15 minutes including a Whirfloc, Irish Moss, DAP, Yeast Nutrient.
- At flamout, allow the wort to circulate freely and begin a whirlpool so the hops can mix as it cools down.
- Add 10g of Sorachi hops at 50degrees for a whirlpool for 15 minutes OR transfer to hot bladder to preserve until hopping.
- When it is cooler than 15 degrees, Add it to a fermenter and pitch the yeast which will have been fermenting as a starter for a day or so. Make sure that the hops are suspended magnetically in a hop sock.
- Ferment at 15 degrees Celsius for 5 days. Magnetically release dry hops on day 2.
- Ferment until clear, around 4-6 weeks. Clarify with Gelatin.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2022-04-15 05:06 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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