Fermentables
|
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
|
3.75 kg |
Gladfield - German Pilsner Malt3.75 kg German Pilsner Malt |
$ 5.00 / kg
$ 18.75 |
36.3 |
2.03 |
100% |
|
3.75 kg / $ 18.75
|
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
10 g |
Green Bullet10 g Green Bullet Hops |
$ 0.10 / g
$ 1.00 |
Pellet |
13.1 |
First Wort
|
60 min |
20.74 |
16.7% |
|
50 g |
Motueka50 g Motueka Hops |
$ 0.05 / g
$ 2.50 |
Pellet |
7 |
Boil at 68 °C
|
10 min |
18.27 |
83.3% |
|
60 g
/ $ 3.50
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
10 g |
Green Bullet (Pellet) 10 g Green Bullet (Pellet) Hops |
$ 0.10 / g
$ 1.00 |
20.74 |
16.7% |
|
50 g |
Motueka (Pellet) 50 g Motueka (Pellet) Hops |
$ 0.05 / g
$ 2.50 |
18.27 |
83.3% |
|
60 g
/ $ 3.50
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
21 L |
|
Strike |
68 °C |
65 °C |
60 min |
|
3 L |
|
Sparge |
77 °C |
77 °C |
-- |
Starting Mash Thickness:
3.65 L/kg
Starting Grain Temp:
20 °C |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
2.22 g |
Lactic acid
|
|
Water Agt |
Mash |
0 min. |
|
3 g |
Epsom Salt
|
|
Water Agt |
Mash |
0 min. |
|
4 g |
Gypsum
|
|
Water Agt |
Mash |
0 min. |
|
2 g |
Calcium Chloride (anhydrous)
|
|
Water Agt |
Mash |
0 min. |
|
2.79 g |
Whirlfloc tablet
|
|
Water Agt |
Boil |
10 min. |
Priming
|
Method: co2
Amount: 0.83 bar
Temp: 3 °C
CO2 Level: 2.6 Volumes |
Target Water Profile
Light colored and hoppy
Notes
Mash In: Heat 3.5 gallons (13 liters) of water to 104°F (40°C). Add all the crushed malts and stir thoroughly to avoid clumps. Allow the temperature to rise to 122°F (50°C) for protein rest. Hold this temperature for 20 minutes.
First Decoction: Take a thick portion of the mash (about one-third) and transfer it to another pot. Heat it up to 158°F (70°C) and hold for 10 minutes. Then, raise the temperature to 168°F (76°C) for mash-out. Return the decoction back to the main mash, raising the temperature to 154°F (68°C) for saccharification rest.
Second Decoction: Take another thick portion of the mash (about one-third) and transfer it to the other pot. Heat it up to 168°F (76°C) for mash-out. Return the decoction back to the main mash, raising the temperature to 162°F (72°C) for the second saccharification rest.
Third Decoction (optional): Repeat the process for a third decoction, if desired, to achieve a rich malt profile.
Lautering: After completing the decoction steps, begin the lautering process. Sparge with 170°F (77°C) water to extract the sugars fully.
Last Updated and Sharing
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- Last Updated: 2025-02-22 08:33 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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