Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
7 oz |
Warrior7 oz Warrior Hops |
|
Pellet |
16 |
Boil
|
45 min |
24.88 |
10.6% |
|
8 oz |
Citra8 oz Citra Hops |
|
Pellet |
11 |
Boil
|
10 min |
7.72 |
12.1% |
|
8 oz |
Citra8 oz Citra Hops |
|
Pellet |
11 |
Whirlpool at 180 °F
|
10 min |
2.82 |
12.1% |
|
8 oz |
Hallertau Blanc8 oz Hallertau Blanc Hops |
|
Pellet |
10 |
Whirlpool at 180 °F
|
10 min |
2.57 |
12.1% |
|
8 oz |
Yakima Valley Hops - CZ Saaz8 oz CZ Saaz Hops |
|
Pellet |
3.2 |
Whirlpool at 180 °F
|
10 min |
0.82 |
12.1% |
|
16 oz |
Nelson Sauvin16 oz Nelson Sauvin Hops |
|
Pellet |
12.5 |
Dry Hop
|
2 days |
|
24.2% |
|
11 oz |
Lemondrop11 oz Lemondrop Hops |
|
Pellet |
5 |
Dry Hop
|
2 days |
|
16.7% |
|
66 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
38 gal |
|
Strike |
171 °F |
149 °F |
60 min |
|
28 gal |
|
Sparge |
168 °F |
168 °F |
15 min |
|
30 gal |
|
Top Off |
-- |
-- |
-- |
Starting Mash Thickness:
1.25 qt/lb
Starting Grain Temp:
65 °F |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
5 each |
Whirlfloc
|
|
Water Agt |
Boil |
20 min. |
|
0.50 oz |
WLN1000
|
|
Water Agt |
Boil |
15 min. |
|
8 oz |
Lemon peel
|
|
Spice |
Boil |
0 min. |
|
65 ml |
Brutzyme
|
|
Water Agt |
Primary |
0 min. |
|
12 ml |
ALDC
|
|
Other |
Primary |
0 min. |
|
5.60 g |
Aromazyme
|
|
Water Agt |
Secondary |
0 min. |
|
75 ml |
Biofine
|
|
Fining |
Kegging |
0 min. |
Yeast
|
CellarScience - Voss
|
|
Amount:
|
6 Each |
Cost:
|
|
|
Attenuation (avg):
|
80%
|
Flocculation:
|
Medium |
|
Optimum Temp:
|
68 - 104 °F |
Starter:
|
No |
|
Fermentation Temp:
|
-
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
1280 B cells required
|
|
|
Lallemand - Sourvisiae
|
|
Amount:
|
2 Each |
Cost:
|
|
|
Attenuation (avg):
|
85%
|
Flocculation:
|
Medium |
|
Optimum Temp:
|
50 - 72 °F |
Starter:
|
No |
|
Fermentation Temp:
|
-
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
1280 B cells required
|
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Target Water Profile
*Most Recent Genus H²O- Winter 2024
Notes
- Mash
Gypsum (CaSO₄): ~5.5 g per 10 gal
(20g)
Calcium Chloride (CaCl₂): ~1.5 g per 10 gal
(6g)
Lactic Acid (88%): Adjust mash pH to 5.2–5.3
- Sparge
Same gypsum/CaCl₂ ratio as mash
(15g CaSO and 4.2g CaCL)
1.089 Pre Boil Grav
1.093 Post Boil Grav
- Top-Off
Scale gypsum/CaCl₂ additions proportionally for the top-off volume to keep mineral balance
(15g CaSO and 4.2g CaCL)
Pre-acidify top-off water to pH ~5.2 so you don’t spike finished beer pH
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2025-09-03 22:39 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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