Fermentation History
Ambient: {{ stats.ambient | number:0 }} °C
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 }}
{{ formatHeaderDate(dates.navStart) | date:'mediumDate' }} to {{ formatHeaderDate(dates.navEnd) | date:'mediumDate' }}
Last Updated: {{ stats.lastupdated.ago }} from {{ stats.lastupdated.source }}
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
4 g |
Magnum4 g Magnum Hops |
|
Pellet |
15 |
First Wort at 77 °C
|
0 min |
8.94 |
2.5% |
|
43 g |
Hallertau Blanc43 g Hallertau Blanc Hops |
|
Pellet |
10 |
Boil
|
0 min |
|
26.9% |
|
28 g |
Mandarina Bavaria28 g Mandarina Bavaria Hops |
|
Pellet |
8.5 |
Boil
|
0 min |
|
17.5% |
|
43 g |
Perle43 g Perle Hops |
|
Pellet |
8.2 |
Whirlpool at 86 °C
|
0 min |
5.47 |
26.9% |
|
28 g |
Hallertau Blanc28 g Hallertau Blanc Hops |
|
Pellet |
10 |
Dry Hop
|
3 days |
7 |
17.5% |
|
14 g |
Mandarina Bavaria14 g Mandarina Bavaria Hops |
|
Pellet |
8.5 |
Dry Hop
|
3 days |
2.98 |
8.8% |
|
160 g
/ kr 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
15 L |
|
Strike |
73 °C |
66 °C |
60 min |
|
10.5 L |
|
Sparge |
77 °C |
77 °C |
10 min |
Starting Mash Thickness:
2.7 L/kg
Starting Grain Temp:
18 °C |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
1 tsp |
Irish Moss
|
|
Fining |
Boil |
10 min. |
Priming
|
Method: sucrose
Amount: 115.1 g
Temp: 20 °C
CO2 Level: 2.3 Volumes |
Target Water Profile
Copenhagen City, Denmark
Notes
Use White Labs WLP940 (Mexican Lager) or Wyeast 2007 (Pilsen Lager) or SafLager S-189 yeast.
Chill the wort to 52 °F (11 °C). The aim is to have 5.25 gallons (20 L) of wort in your fermenter. Aerate with pure oxygen or filtered air and pitch yeast.
Ferment at 54 °F (12 °C) for 7 days, then increase temperature to 62 °F (17 °C) for three additional days. When no sign of fermentation is noticeable, drop temperature to 45 °F (7 °C) over the course of 5 days. Hold 3 days. Rack onto the dry hops, then wait for 3 days.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2023-02-21 14:40 UTC
For quick copying and pasting to a text based forum or email.
Click the Download as HTML file button below.
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 kr |
Cost % |
| Fermentables |
kr |
|
Steeping Grains
(Extract Only) |
kr |
|
| Hops |
kr |
|
| Yeast |
kr |
|
| Other |
kr |
|
| Cost Per Barrel |
kr 0.00 |
|
| Cost Per Pint |
kr 0.00 |
|
| Total Cost |
kr 0.00 |
|
Discussion about this recipe:
Recipe Tools ▼
Brew!
