Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
1 oz |
Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops |
|
Pellet |
4.5 |
Boil
|
60 min |
8.81 |
33.3% |
|
1 oz |
Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops |
|
Pellet |
4.5 |
Boil
|
30 min |
6.77 |
33.3% |
|
1 oz |
Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops |
|
Pellet |
4.5 |
Boil
|
5 min |
1.76 |
33.3% |
|
3 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
3 oz |
Hallertau Mittelfruh (Pellet) 2.9999999931377 oz Hallertau Mittelfruh (Pellet) Hops |
|
17.34 |
99.9% |
|
3 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
4.69 gal |
|
Strike |
152 °F |
152 °F |
60 min |
Starting Mash Thickness:
1.5 qt/lb
Starting Grain Temp:
152 °F |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
0.50 tbsp |
gypsum (calcium sulfate)
|
|
Water Agt |
Mash |
-- |
|
1 tsp |
Yeast Nutrient
|
|
Other |
Mash |
-- |
Priming
|
Method: co2
Amount: 8.62 psi
Temp: 38 °F
CO2 Level: 2.25 Volumes |
Target Water Profile
Balanced Profile
Notes
Mill the grains and mash at 152°F (67°C) for 60 mins.
Vorlauf until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to obtain 6 gallons (23 l) of wort.
Boil for 90 minutes, adding hops according to the schedule. After the boil, chill the wort to about 50°F (10°C). Aerate well and pitch the yeast.
Ferment at 50°F (10°C) for 7 days, then allow the temperature to rise to 60°F (16°C) and hold until fermentation is complete (about another 7 days). Upon completion of fermentation, crash to 35°F (2°C). Lager as long as you can stand it, 4–6 weeks or more. Then bottle or keg and carbonate to about 2.25 volumes of CO2.
Notes:
Pre boil gravity 1056. Post boil 1062. Chilled to 68 in Anvil then chilled down to 50 in fermenter.
After 4 days there was no fermentation activity. The Global yeast was 4 months old and I used 1 pouch. Added 2 more pouches of Global that were 1 month old.
Gravity started dropping the next day. After 7 more days it was 1021. Raised temp 2 degrees a day until it was 60. Then let it rest 2 days.
After 2 days at 60 the FG was 1009 (hydrometer). Cold crashed in fermenter and put in keg for largering.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2024-04-28 19:22 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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