Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
0.25 oz |
Yakima Valley Hops - CTZ0.25 oz CTZ Hops |
|
Pellet |
13.1 |
Boil
|
60 min |
12.75 |
4.2% |
|
0.25 oz |
Artisan - Hull Melon0.25 oz Hull Melon Hops |
|
Pellet |
7.2 |
Boil
|
30 min |
5.38 |
4.2% |
|
0.50 oz |
Artisan - Hull Melon0.5 oz Hull Melon Hops |
|
Pellet |
7.2 |
Boil
|
5 min |
2.79 |
8.3% |
|
1 oz |
Artisan - Hull Melon1 oz Hull Melon Hops |
|
Pellet |
7.2 |
Whirlpool at 165 °F
|
20 min |
|
16.7% |
|
4 oz |
Yakima Valley Hops - El Dorado (14.1 AA)4 oz Yakima Valley Hops - El Dorado (14.1 AA) Hops |
|
Pellet |
14.1 |
Dry Hop (High Krausen)
|
2 days |
|
66.7% |
|
6 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
0.25 oz |
Yakima Valley Hops - CTZ (Pellet) 0.24999999942814 oz CTZ (Pellet) Hops |
|
12.75 |
4.2% |
|
1.75 oz |
Artisan - Hull Melon (Pellet) 1.749999995997 oz Hull Melon (Pellet) Hops |
|
8.17 |
29.2% |
|
4 oz |
Yakima Valley Hops - El Dorado (14.1 AA) (Pellet) 3.9999999908503 oz Yakima Valley Hops - El Dorado (14.1 AA) (Pellet) Hops |
|
|
66.7% |
|
6 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
7.8 gal |
Dough In |
Batch Sparge |
110 °F |
110 °F |
7 min |
|
|
Mash |
Batch Sparge |
156 °F |
156 °F |
60 min |
|
|
Mash Out |
Batch Sparge |
175 °F |
175 °F |
8 min |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
7 g |
Calcium Chloride (dihydrate)
|
|
Water Agt |
Mash |
1 hr. |
|
1 each |
Campden Tablet
|
|
Water Agt |
Mash |
1 hr. |
|
6 g |
Gypsum
|
|
Water Agt |
Mash |
1 hr. |
|
2 ml |
Lactic acid
|
|
Water Agt |
Mash |
1 hr. |
|
1 each |
Whirlfloc
|
|
Water Agt |
Mash |
-- |
|
1 tsp |
Wyeast - Beer Nutrient
|
|
Water Agt |
Boil |
10 min. |
Yeast
|
Wyeast - London Ale III 1318
|
|
Amount:
|
0.50 Each |
Cost:
|
|
|
Attenuation (custom):
|
87%
|
Flocculation:
|
High |
|
Optimum Temp:
|
64 - 74 °F |
Starter:
|
Yes |
|
Fermentation Temp:
|
-
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
90 B cells required
|
|
|
Fermentis - Safale-WB06
|
|
Amount:
|
0.50 Each |
Cost:
|
|
|
Attenuation (custom):
|
87%
|
Flocculation:
|
Low |
|
Optimum Temp:
|
59 - 75 °F |
Starter:
|
Yes |
|
Fermentation Temp:
|
-
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
90 B cells required
|
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Priming
|
Method: co2
CO2 Level: 2.65 Volumes |
Target Water Profile
Light colored and malty
Notes
Collect and treat 8 Gal water
Mash In at 110°F for 7 min
Mash at 156°F for 40 min
Mash out at 175°F for 8 minutes
Boil for 60 min with schedule additions as indicated.
Whirlpool at 165°F
Chill to 65°F and transfer to 2 identical kegs.
Pitch equal amounts of yeast when wort reaches pitching temp
Ferment at 65°F and 5 PSI (red PRV)
At 5 SG points from FG, dry hop (in hop sac); old hops in one keg, new hops in other; raise temp to 69°F until fermentation is complete.
Close transfer, finish carbonation, serve.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2023-09-28 20:40 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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