Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
35 g |
Saaz35 g Saaz Hops |
|
Pellet |
2.5 |
Boil at 100 °C
|
60 min |
8.65 |
25.9% |
|
30 g |
Hallertau Mittelfruh30 g Hallertau Mittelfruh Hops |
|
Pellet |
2.9 |
Boil at 100 °C
|
15 min |
4.27 |
22.2% |
|
30 g |
Hersbrucker30 g Hersbrucker Hops |
|
Pellet |
4.3 |
Boil at 100 °C
|
15 min |
6.33 |
22.2% |
|
20 g |
Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops |
|
Pellet |
2.9 |
Boil at 100 °C
|
5 min |
1.14 |
14.8% |
|
20 g |
Hersbrucker20 g Hersbrucker Hops |
|
Pellet |
4.3 |
Boil at 100 °C
|
5 min |
1.7 |
14.8% |
|
135 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
16.38 L |
MACERADO |
Infusion |
70.5 °C |
66 °C |
45 min |
|
|
MASH OUT |
Decoction |
66 °C |
76 °C |
10 min |
|
|
VORLAUF |
Vorlauf |
76 °C |
76 °C |
15 min |
|
10 L |
BATCH SPARGE |
Batch Sparge |
76 °C |
76 °C |
10 min |
|
|
VORLAUF SPARGE |
Vorlauf |
76 °C |
76 °C |
15 min |
|
9.96 L |
LAVADO |
Fly Sparge |
76 °C |
76 °C |
10 min |
Starting Mash Thickness:
3 L/kg
Starting Grain Temp:
20 °C |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
2 g |
Baking Soda
|
|
Water Agt |
Mash |
1 hr. |
|
3 g |
Calcium Chloride
|
|
Water Agt |
Mash |
1 hr. |
|
1.60 g |
Gypsum
|
|
Water Agt |
Mash |
1 hr. |
|
2.50 ml |
Lactic acid
|
|
Water Agt |
Mash |
1 hr. |
|
3.66 g |
Calcium Chloride
|
|
Water Agt |
Sparge |
30 min. |
|
1.95 g |
Gypsum
|
|
Water Agt |
Sparge |
30 min. |
|
0.32 ml |
Lactic acid
|
|
Water Agt |
Sparge |
30 min. |
|
0.50 each |
Whirfloc tablet
|
|
Water Agt |
Boil |
15 min. |
Priming
|
Method: co2
Amount: 0.97 bar
Temp: 4 °C
CO2 Level: 2.7 Volumes |
Target Water Profile
Munich (Dark Lager)
Notes
DECOCCION:
PASO 1: SACAR DEL MACERADO 1.75 GAL
PASO 2: SUBIR TEMP A 70°C Y MANTENER POR 15 MIN
PASO 3: SUBIR LENTAMENTE LA TEMP A 100°C POR 15 MIN
PASO 4: VERTIR A MACERADOR Y VERIFICAR LA TEMP A 76°C Y DEJAR POR 10 MINUTOS (MASH OUT).
1) Fermentación Primaria: 10 días - 18 °C
2) Rampa Descanso Diacetilo:
a. 1 día - 19°C<br />
b. 2 días - 20°C<br />
3) Inactivación de Levadura: 3 días - 4°C
4) Trasvase / Carbonatación: 10 días - 4°C
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2024-09-30 05:39 UTC
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|
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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