Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
1.50 oz |
Tettnanger1.5 oz Tettnanger Hops |
|
Pellet |
3.9 |
Boil
|
60 min |
15.66 |
66.7% |
0.75 oz |
Tettnanger0.75 oz Tettnanger Hops |
|
Pellet |
3.9 |
Boil
|
20 min |
5.74 |
33.3% |
2.25 oz
/ $ 0.00
|
Hops Summary
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
2.25 oz |
Tettnanger (Pellet) 2.2499999948533 oz Tettnanger (Pellet) Hops |
|
21.4 |
100% |
2.25 oz
/ $ 0.00
|
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
9.75 qt |
|
Strike |
162 °F |
147 °F |
90 min |
3 qt |
|
Sparge |
170 °F |
170 °F |
10 min |
3 qt |
|
Sparge |
170 °F |
170 °F |
10 min |
Other Ingredients
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
1.79 ml |
Lactic acid
|
|
Water Agt |
Mash |
1 min. |
Target Water Profile
Volkspilsner Water
Notes
Something will always go wrong during mash. Before it was coming in six or so degrees under temperature but this time I hit the temperature exactly right. I hit it too well. It was 152, not 148, so I added more water. It hit 148 and I decided to add the rest of the water, which was not just the mash volume of 6.25 quarts but that volume plus the 3.8 I had reserved for mash out. So I mashed in about 9.75 quarts to 5 lbs of grain and at about 147 after I'd made the mistake of using up all my water.
It worked fine. I vorlaufed twice and then batch sparged with 3 quarts in two batches.
When topped up to 3.6 gallons I had a gravity of 1.04 which meant 79% efficiency. Very good.
I boiled for 60 minutes
1.5 oz of tettnanger for 60 min,
0.75 oz of tettanager for 20 min
1 tsp irish moss w/ 10 min left in boil
Cooled in ice bath. It took 9 minutes for the temperature to go under 170 and stop extracting alpha acids.
Racked to 6.5 gal carboy, topped up to 5.25 gal.
Chilled to 51.6 degrees f
Took sample for gravity reading and to check color. Gravity was a perfect 1.060. Perfect.
Color was a rich mahogany with a whisper of red.
Muh-HAW-gun-ee
Pitched yeast slurry at midnight 7/10/2022.
Not much lag time. Most of the actual fermentation occurred between 49 and 51f for the first 4 days. I allowed the temperature to rise to about 53/54f and held it there for the next 3 days.
After 8 days fermentation had slowed significantly and I recorded a gravity reading of 1.016. I stopped replenishing the frozen 2 liters I use to cool the fermentation chamber and let the temp rise over the next 6 days to the room temp of 65. I figured this would allow the yeast to finish out the fermentation and also function as a slow-moving diacetyl rest.
I was pleased to find that the temp rose fairly slowly, about 2.5 degrees per day. The 2 liter bottles stayed cold to the touch even after they had thawed. That insulated barrel bag works great.
On 7/21 I recorded a gravity reading of 1.012, my exact target gravity. I'm hoping it stays put there.
9/26 - Fined with gelatin, recorded a gravity reading of 1.011, just a hair over my target FG. Color is darker than expected. Not by much but enough that from now on I think we need to do late additions on all the extracts.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2022-10-05 19:01 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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