Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
3 oz |
CTZ (15.5 AA)3 oz CTZ (15.5 AA) Hops |
|
Pellet |
15.5 |
Boil
|
60 min |
100.56 |
27.3% |
|
2 oz |
Nugget (14 AA)2 oz Nugget (14 AA) Hops |
|
Pellet |
14.2 |
Boil
|
15 min |
30.48 |
18.2% |
|
2 oz |
Cascade (7 AA)2 oz Cascade (7 AA) Hops |
|
Pellet |
6.8 |
Whirlpool at 200 °F
|
15 min |
8.52 |
18.2% |
|
2 oz |
Centennial (10 AA)2 oz Centennial (10 AA) Hops |
|
Pellet |
8.7 |
Whirlpool at 200 °F
|
15 min |
|
18.2% |
|
2 oz |
Chinook (13 AA)2 oz Chinook (13 AA) Hops |
|
Pellet |
12 |
Whirlpool at 200 °F
|
15 min |
|
18.2% |
|
11 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
3 oz |
CTZ (15.5 AA) (Pellet) 2.9999999931377 oz CTZ (15.5 AA) (Pellet) Hops |
|
100.56 |
27.3% |
|
2 oz |
Nugget (14 AA) (Pellet) 1.9999999954251 oz Nugget (14 AA) (Pellet) Hops |
|
30.48 |
18.2% |
|
2 oz |
Cascade (7 AA) (Pellet) 1.9999999954251 oz Cascade (7 AA) (Pellet) Hops |
|
8.52 |
18.2% |
|
2 oz |
Centennial (10 AA) (Pellet) 1.9999999954251 oz Centennial (10 AA) (Pellet) Hops |
|
|
18.2% |
|
2 oz |
Chinook (13 AA) (Pellet) 1.9999999954251 oz Chinook (13 AA) (Pellet) Hops |
|
|
18.2% |
|
11 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
5 gal |
Strike |
Strike |
164.5 °F |
151 °F |
60 min |
|
|
Batch Sparge |
Sparge |
151 °F |
-- |
10 min |
Starting Mash Thickness:
1.5 qt/lb
Starting Grain Temp:
70 °F |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
5 each |
FermCapS
|
|
Water Agt |
Boil |
2 hr. |
|
0.50 tsp |
Irish Moss
|
|
Fining |
Boil |
15 min. |
Priming
|
Method: co2
Amount: 10.23 psi
Temp: 36 °F
CO2 Level: 2.5 Volumes |
Target Water Profile
Torrance 2016
Notes
5/25/22-Starting with 5G of Smog City Brewings Monster Brew Day wort. Will add extract, H2O, and hops for a 1hr. boil before cooling and fermenting. I dont think I have any barrels empty, so I will probably just add oak cubes for long-term aging in a carboy.
7/25/2020-Been in the fermenter for 6 weeks (on oak for 4). Tasting notes, before it gets moved into a keg for carbonation: vinous, maybe slightly oxidized. Spicy, distinct cactus aftertaste. SRM about 13, attenuated a little bit on the sweet side, approximately 12.7%. Very caramelly. There is a slight coffee bitterness to it, but more dulce de leche sweet.
6/22/2020-Dry-hopped and added 1 oz. oak.
6/10/2020-American Barley Wine, with a parti-gyle (PA/Bitter) for the grain as well. The Agave, Sugar, and Honey are backup for low efficiency in the mash. I am using the same hops as in Bigfoot Barley Wine, but as I have never had that beer, I am just thinking that it's popularity makes it worth mimicking. I added 10ml 75% Phosphoric Acid, 2g. CaSO4, 4.5g. CaCl, 1.5g. Epsom to Mash. I added 1g. CaSO4, 2.5g, CaCl, .75g. Espom to Sparge. Mash pH should have been around 5.4. Put it on the yeast cake from the Red Rye as a starter.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2022-05-29 00:27 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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