Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
1 oz |
Columbus1 oz Columbus Hops |
|
Pellet |
15 |
Boil
|
60 min |
35.33 |
10% |
|
1 oz |
Citra1 oz Citra Hops |
|
Pellet |
11 |
Dry Hop (High Krausen)
|
4 days |
|
10% |
|
1 oz |
Mosaic1 oz Mosaic Hops |
|
Pellet |
12.5 |
Dry Hop (High Krausen)
|
4 days |
|
10% |
|
1 oz |
Azacca1 oz Azacca Hops |
|
Pellet |
15 |
Dry Hop (High Krausen)
|
4 days |
|
10% |
|
1 oz |
Sequoia1 oz Sequoia Hops |
|
Pellet |
12 |
Dry Hop (High Krausen)
|
4 days |
|
10% |
|
2 oz |
Mosaic2 oz Mosaic Hops |
|
Pellet |
12.5 |
Dry Hop
|
10 days |
|
20% |
|
2 oz |
Citra2 oz Citra Hops |
|
Pellet |
11 |
Dry Hop
|
10 days |
|
20% |
|
1 oz |
Zamba1 oz Zamba Hops |
|
Pellet |
10 |
Dry Hop
|
10 days |
|
10% |
|
10 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
1 oz |
Columbus (Pellet) 0.99999999771257 oz Columbus (Pellet) Hops |
|
35.33 |
10% |
|
3 oz |
Citra (Pellet) 2.9999999931377 oz Citra (Pellet) Hops |
|
0 |
30% |
|
3 oz |
Mosaic (Pellet) 2.9999999931377 oz Mosaic (Pellet) Hops |
|
0 |
30% |
|
1 oz |
Azacca (Pellet) 0.99999999771257 oz Azacca (Pellet) Hops |
|
|
10% |
|
1 oz |
Sequoia (Pellet) 0.99999999771257 oz Sequoia (Pellet) Hops |
|
|
10% |
|
1 oz |
Zamba (Pellet) 0.99999999771257 oz Zamba (Pellet) Hops |
|
|
10% |
|
10 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
|
|
|
-- |
149 °F |
-- |
Starting Mash Thickness:
1.5 qt/lb
|
Target Water Profile
Balanced Profile
| Ca+2 |
Mg+2 |
Na+ |
Cl- |
SO4-2 |
HCO3- |
|
0 |
0 |
0 |
0 |
0 |
0 |
|
Used my standard NEIPA water profile id# 0x6xsxw and scaled to the larger batch size. Had to add about 1 teaspoon of lactic acid to get to 5.6 mash ph. |
|
Mash Chemistry and Brewing Water Calculator
|
Notes
Finished with a brix reading of 17.4.
Tried to keep the pressure below 10 psi during main fermentation. Kept temp around 64 degrees.
3 days after the first dry hop (about 6 days in). Fermentation is still going but just barely. Smells great. Set temp to 74 degrees and bumped psi to about 13. Will start to carb the beer now with its own produced co2.
At 8 days I pushed the psi to 20.
After 10 days I added the last dry hop right to the keg then purged the oxygen out the best I could with co2 then did a direct pressurized transfer from the fermenter to the keg. First taste of the beer didn't have much for hop flavors.
3 days sitting in the keg with the hops. Finished with a brix reading around 8 (not as low as i was expecting) and a ph of about 4.6. Can really notice the hop flavor and aroma now.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2022-12-14 00:14 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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