Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
1.50 oz |
Motueka1.5 oz Motueka Hops |
|
Pellet |
7 |
Boil
|
20 min |
16.98 |
8.6% |
|
1 oz |
Yakima Valley Hops - Cashmere1 oz Cashmere Hops |
|
Pellet |
5.6 |
Boil
|
5 min |
2.98 |
5.7% |
|
3 oz |
Dolcita3 oz Dolcita Hops |
|
Pellet |
10 |
Whirlpool at 170 °F
|
0 min |
9.35 |
17.1% |
|
2 oz |
Yakima Valley Hops - Mosaic2 oz Mosaic Hops |
|
Pellet |
11.5 |
Whirlpool at 170 °F
|
0 min |
7.17 |
11.4% |
|
2 oz |
Yakima Valley Hops - Cashmere2 oz Cashmere Hops |
|
Pellet |
5.6 |
Whirlpool at 170 °F
|
0 min |
3.49 |
11.4% |
|
2 oz |
Motueka2 oz Motueka Hops |
|
Pellet |
7 |
Dry Hop (High Krausen)
|
4 days |
|
11.4% |
|
2 oz |
Yakima Valley Hops - Cashmere2 oz Cashmere Hops |
|
Pellet |
5.6 |
Dry Hop (High Krausen)
|
4 days |
|
11.4% |
|
2 oz |
Dolcita2 oz Dolcita Hops |
|
Pellet |
10 |
Dry Hop (High Krausen)
|
4 days |
|
11.4% |
|
2 oz |
Mosaic2 oz Mosaic Hops |
|
Pellet |
12.5 |
Dry Hop (High Krausen)
|
4 days |
|
11.4% |
|
17.50 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
5.25 gal |
|
Strike |
154 °F |
158 °F |
90 min |
Starting Mash Thickness:
1.5 qt/lb
|
Yeast
|
Lallemand - Verdant IPA
|
|
Amount:
|
4 Grams |
Cost:
|
|
|
Attenuation (avg):
|
80%
|
Flocculation:
|
High |
|
Optimum Temp:
|
64 - 73 °F |
Starter:
|
No |
|
Fermentation Temp:
|
-
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
141 B cells required
|
|
|
Wyeast - London Ale III 1318
|
|
Amount:
|
0.33 Each |
Cost:
|
|
|
Attenuation (avg):
|
73%
|
Flocculation:
|
High |
|
Optimum Temp:
|
64 - 74 °F |
Starter:
|
No |
|
Fermentation Temp:
|
-
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
141 B cells required
|
|
|
Imperial Yeast - A38 Juice
|
|
Amount:
|
1.75 Ounces |
Cost:
|
|
|
Attenuation (avg):
|
74%
|
Flocculation:
|
Medium |
|
Optimum Temp:
|
64 - 74 °F |
Starter:
|
No |
|
Fermentation Temp:
|
-
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
141 B cells required
|
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Target Water Profile
Balanced Profile
Notes
90 minute mash. 151 degrees for 30 minutes and then 158 degrees for 60 minutes.
Boil, whirlpool, dry hop additions as described.
hydrate 4g of dry verdant. add 1/3 pack of both the London ale and juice yeast to wort starter. Add the rehydrated verdant to the other two yeasts and let aerate for several hours. pitch all three together at 72 degrees. Once fermentation is active for a day reduce temperature to 66 degrees. towards the end of fermentation up the temperature to 73 for diacytl rest.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2025-09-27 21:06 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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