Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
1 oz |
Vanguard1 oz Vanguard Hops |
|
Pellet |
5 |
Boil
|
60 min |
19.69 |
100% |
|
1 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
1 oz |
Vanguard (Pellet) 0.99999999771257 oz Vanguard (Pellet) Hops |
|
19.69 |
100% |
|
1 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
6.5 gal |
6.5g mash-in @158F |
Infusion |
158 °F |
152 °F |
60 min |
|
2 gal |
Pre-boil target = 7.5g |
Sparge |
170 °F |
170 °F |
-- |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
4 g |
Calcium Chloride (dihydrate)
|
|
Water Agt |
Mash |
1 hr. |
|
3 g |
Chalk
|
|
Water Agt |
Mash |
1 hr. |
|
2 g |
Epsom Salt
|
|
Water Agt |
Mash |
1 hr. |
|
3 g |
Gypsum
|
|
Water Agt |
Mash |
1 hr. |
|
1.25 g |
Pickling Salt
|
|
Water Agt |
Mash |
1 hr. |
|
5 ml |
Lactic acid
|
|
Water Agt |
Mash |
59 min. |
|
8 each |
Fermcap
|
|
Fining |
Boil |
1 hr. |
|
0.50 each |
Whirlfloc
|
|
Water Agt |
Boil |
15 min. |
|
1 lb |
Honey
|
|
Water Agt |
Boil |
5 min. |
|
0.30 g |
Potassium Metabisulfite
|
|
Water Agt |
Kegging |
0 min. |
Priming
|
Method: co2
Amount: 11.21 psi
Temp: 35 °F
CO2 Level: 2.65 Volumes |
Target Water Profile
Balanced Profile
| Ca+2 |
Mg+2 |
Na+ |
Cl- |
SO4-2 |
HCO3- |
|
80 |
5 |
25 |
75 |
80 |
100 |
Using 100% HyVee RO
***
Assuming 8.00lb grain, 1oz hops, 8.50g total water
pre-boil target 7.50g Grain loss 1.00g
after hops loss 7.46g Hops loss 0.04g
post-boil 6.12g Boil loss 1.34g
post-chill 5.88g Chill loss 0.24g |
|
Mash Chemistry and Brewing Water Calculator
|
Notes
TODO:
- Validate Hops AA and adjust if needed
1) Rehydrate the yeast packet at 59 - 77°F; info/link below.
2) Warm honey container in pot of hot water
3) Add Fermcap prior to boil
4) Add Whirlfloc 15 mins before end of boil
5) Ferment at 50F until reaching .002 - .005 above FG
6) Raise 3F per day for ~6days until 68F, then hold for 3days
7) Add PMB when kegging
8) Lager in keezer on CO2 for 4-8wks
***
YEAST REHYDRATION INFO
https://fermentis.com/en/product/saflager-w-34-70/#:~:text=② With prior rehydration:,cream into the fermentation vessel .
1) Sprinkle the yeast in minimum 10 times its weight of sterile water (not RO or distilled) (~1/2cup since 1 packet) or boiled & hopped wort at 15 to 25°C (59°F to 77°F).
2) Leave to rest 15 minutes
3) Chilling for 15 minutes to get close to 54F
4) Gently stir and pitch the resultant cream into the fermentation vessel.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2025-06-04 02:37 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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