Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
5 g |
Artisan - Columbus (CTZ) (14.9 AA)5 g Artisan - Columbus (CTZ) (14.9 AA) Hops |
|
Pellet |
14.9 |
Boil
|
40 min |
5.68 |
4.8% |
|
20 g |
Saaz (3.5 AA)20 g Saaz (3.5 AA) Hops |
|
Pellet |
3.5 |
Boil
|
40 min |
5.34 |
19% |
|
20 g |
Saaz (3.5 AA)20 g Saaz (3.5 AA) Hops |
|
Pellet |
3.5 |
Boil
|
30 min |
4.67 |
19% |
|
20 g |
Saaz (3.5 AA)20 g Saaz (3.5 AA) Hops |
|
Pellet |
3.5 |
Boil
|
15 min |
3.02 |
19% |
|
40 g |
Saaz (3.5 AA)40 g Saaz (3.5 AA) Hops |
|
Pellet |
3.5 |
Dry Hop
|
5 days |
|
38.1% |
|
105 g
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
5 g |
Artisan - Columbus (CTZ) (14.9 AA) (Pellet) 5 g Artisan - Columbus (CTZ) (14.9 AA) (Pellet) Hops |
|
5.68 |
4.8% |
|
100 g |
Saaz (3.5 AA) (Pellet) 100 g Saaz (3.5 AA) (Pellet) Hops |
|
13.03 |
95.1% |
|
105 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
12.52 L |
|
Strike |
73 °C |
-- |
-- |
|
12.48 L |
|
Sparge |
-- |
-- |
-- |
Starting Mash Thickness:
3.13 L/kg
Starting Grain Temp:
18 °C |
Priming
|
Method: co2
Amount: 2.07 bar
Temp: 20 °C
CO2 Level: 2.65 Volumes |
Target Water Profile
Balanced Profile
Notes
- Begin the starter before making the beer.
- Clean the kettle in place with PWB and fill with 25L of water. Adjust water pH to 5.2. Remove 13L of water for sparging later.
- Crack 600g of White Rice using the mill and then cook this rice for 30 minutes on high heat on the stove. Use 1L of water and absorb all this water. Do not throw away any of the rice, or rinse it.
- Heat water to 67 degree strike temperatures. This can be done while the rice is cooking.
- Crack the grains into a bucket using the mill. Line the bottom of the grain basket with rice hulls and pour in grain.
- Line the kettle with the fine lining mesh and lift grain basket into the water upon striking. Allow recirculation to occur for at least 15 minutes before the rice step.
- Once the rice has finished cooking and is cooler, add it to a 5L jug and begin to pour off some of the mash into the rice to loosen it up and begin the enzymatic process of breaking it down.
- Once the rice is loosened, add it and fold it into the grain bed and allow to finish the mash.
- Mash out and sparge with water between 78-80 degrees Celsius.
- Boil the wash and follow the hopping schedule. Subtract 15 minutes from every time due to using the hot method.
- At 15 minutes to go, add a whirlfloc, irish moss and yeast nutrient + DAP.
- At flamout, (OPTIONAL: Add 200g of Ice to bring temperatures down slightly), reduce temperatures by at least 15 degrees Celsius (80-85) before draining off the wort into the bladder bag. Do this in the stainless steel pot.
- At cooler temperatures, pour the wort into a fermenter using sanitized conditions. Ensure dry hops are positioned inside in a magnetic hop sock.
- Add the yeast to the wort and ferment at RT for 2 weeks.
- Clarify with gelatin.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2022-04-21 13:24 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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