Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
8 g |
Wild Hops8 g Wild Hops Hops |
|
Leaf/Whole |
6 |
Boil
|
60 min |
21.4 |
40% |
|
3 g |
Wild Hops3 g Wild Hops Hops |
|
Leaf/Whole |
6 |
Boil
|
10 min |
2.91 |
15% |
|
3 g |
Wild Hops3 g Wild Hops Hops |
|
Leaf/Whole |
6 |
Whirlpool
|
15 min |
1.67 |
15% |
|
6 g |
Wild Hops6 g Wild Hops Hops |
|
Leaf/Whole |
6 |
Dry Hop
|
4 days |
|
30% |
|
20 g
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
20 g |
Wild Hops (Leaf/Whole) 20 g Wild Hops (Leaf/Whole) Hops |
|
25.98 |
100% |
|
20 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
1 L |
|
Steeping |
65 °C |
65 °C |
30 min |
|
0.5 L |
|
Sparge |
70 °C |
70 °C |
-- |
Priming
|
Method: dextrose
Amount: 33 g
Temp: 20 °C
CO2 Level: 2.25 Volumes |
Target Water Profile
Balanced Profile
| Ca+2 |
Mg+2 |
Na+ |
Cl- |
SO4-2 |
HCO3- |
|
0 |
0 |
0 |
0 |
0 |
0 |
Notes
- Prep, 2 days ahead. Freeze all the hops in a sealed bag for 48 hours. Boil about 1.2 L of water, cool it, and freeze 1 L of it in a clean, sanitized container or bag. Don't use regular ice cubes.
- Steep the crystal malts. Put them in a bag in about 1 L of water at 65 to 70°C for 30 minutes. Lift out and rinse with about 0.5 L of hot water.
- Make the wort. Top up to about 5.5 L in the pot (you need a pot of at least 8 L) and heat to roughly 70°C. Turn off the heat, stir in the DME until dissolved, then bring to a boil.
- Boil 60 minutes. Add 8 g at the start, 3 g with 10 minutes left, and 3 g at flameout. Steep 15 minutes after flameout.
- Check the volume. You want about 4.5 L of hot wort in the pot, which is about 4.4 L cold. Boil-off varies a lot by pot and burner, so mark your pot with a sanitized measuring jug beforehand. If you're short, top up with boiled, cooled water. If you have too much, boil a little longer before flameout.
- Add the ice. Tip the 1 kg of ice into the wort and stir gently with a sanitized spoon.
- Finish cooling. One liter of ice on its own only brings the wort to about 50 to 55°C. Put the pot in a sink or tub of cold water with ice around it, stirring, until it reaches about 25°C. Cover it while it cools.
- Transfer. Move it to the fermenter, leaving the trub behind. You should be near 5.4 L. Take a gravity reading and write it down.
- Pitch and ferment. Sprinkle the yeast and ferment at 20 to 24°C for 7 to 10 days.
- Dry hop. Around day 7, taste a small sample. If it tastes fine, add the 6 g in a sanitized hop bag for 3 to 4 days. If it tastes grassy, skip the dry hop.
- Bottle. Check that the gravity reads the same on at least 3 days in a row. Dissolve 32 g of corn sugar in a little boiled water, mix it gently into the beer, and fill the bottles (about 4.5 g per bottle). Fill one PET bottle too.
- Condition. Keep the bottles at room temperature. When the PET bottle feels rock hard (about a week), move the glass bottles to the fridge. They're ready after 2 to 3 weeks total.
Notes
1.More ice: if you can make 1.5 L of ice, boil only 3.9 L of wort and cool faster. The tradeoff is a more concentrated boil and about 21 IBU.
2.If you want exactly 5.0 L: use 4 L of wort plus 1 L of ice, and cut the DME to 600 g. You'd get about six bottles.
Gravity: if the reading after mixing is well below 1.050, the wort volume was too high. If it's well above, add a little boiled, cooled water.
3.You'll have about 340 g of DME left over.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2026-10-08 11:20 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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