Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
100 g |
Hersbrucker100 g Hersbrucker Hops |
|
Leaf/Whole |
4.1 |
Boil
|
43 min |
|
50% |
|
100 g |
Saaz100 g Saaz Hops |
|
Leaf/Whole |
3.4 |
Boil
|
26 min |
|
50% |
|
200 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
25 |
Batch 1 |
Infusion |
-- |
67 °C |
60 min |
|
1.5 |
Top up volume |
Infusion |
-- |
80 °C |
15 min |
|
13.4 |
Batch 2 |
Infusion |
-- |
80 °C |
15 min |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
1 each |
Whirlfloc tab
|
|
Fining |
Boil |
15 min. |
Priming
|
Method: Coopers Carbonation Drops
Amount: 5 per 750ml bottle
|
Notes
Yeast starter made with 1/2 cup of dark spray DME boiled in 2 pints of filter tap water.
Would have to question the calculation above, as I measured OG=1.070 and FG = 1.012 giving me an abv = 7.7%
Also giving these calculations my yeast apparrent attenuation equates to 82.8% and according to Whitelabs they measure 70-76%, contacted white labs and they say: " The fermentability of your wort along with yeast strain, fermentation temperature, oxygenation rate, etc... all help determine the attenuation of your beer. The ranges given for each strain are guidelines for what the average brewer will get for a "normal" brew. They are intended to help you choose a yeast strain that will give you the attenuation range you are looking for, but lots of other things need to be taken into account as well so it's not at all unusual to get attenuation outside the given range."
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2012-11-25 14:18 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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