Brew Log History
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OG: {{ stats.ogGravity | number:3 }}
Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 330ml
Carbs: {{ stats.carbs | number:1 }} g / 330ml
Readings: {{ readingsCount | number }}
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Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
5 g |
Herkules5 g Herkules Hops |
$ 0.00 / g
$ 0.00 |
Pellet |
19.9 |
Boil
|
60 min |
16.87 |
22.7% |
|
17 g |
Saaz17 g Saaz Hops |
|
Pellet |
3.5 |
Boil
|
10 min |
3.66 |
77.3% |
|
22 g
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
5 g |
Herkules (Pellet) 5 g Herkules (Pellet) Hops |
$ 0.00 / g
$ 0.00 |
16.87 |
22.7% |
|
17 g |
Saaz (Pellet) 17 g Saaz (Pellet) Hops |
|
3.66 |
77.3% |
|
22 g
/ $ 0.00
|
Priming
|
Method: dextrose
Amount: 73.2 g
Temp: 20 °C
CO2 Level: 2.25 Volumes |
Target Water Profile
Munich (decarbonated)
Notes
Einmaischen: 38°C für 30 min.
1 Rast: 52°C für 10 min.
Decoction: 2 liter für 15 min. @ 66°C & 20 min @ 100°C.
2 Rast: 62°C für 60 min.
3 Rast: 70°C für 20 min.
Abmaischen: 76° C
Boil for 90 min. Add hops according to schedule. Longer Boil due to DMS.
Pitch and ferment at 12°C – 18°C for a day. Drop the temperature to 8 to 9°C for 7 days.
After active fermentation slows, raise the temperature over several days to 18°C. Allow the beer to sit there for two or three days to clean up the diacetyl.
Decant beer into second fermentor and keep between 2 to 5°C for 3 to 9 weeks. Lower the temperature to targetted temp by reducing temp. 1°C per day.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2024-03-08 10:22 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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