Fermentables
|
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
|
5 kg |
BE - Belgomalt Pilsen - Extra Pale Malt5 kg BE - Belgomalt Pilsen - Extra Pale Malt |
1.04 € / kg
5.20 € |
37 |
1.8 |
83.3% |
|
1 kg |
Belgomalt Wheat Malt - BE - Belgomalt Wheat Malt - Extra Pale Malt1 kg BE - Belgomalt Wheat Malt - Extra Pale Malt |
1.76 € / kg
1.76 € |
37 |
2 |
16.7% |
|
6 kg / 6.96 €
|
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
6 g |
Magnum6 g Magnum Hops |
0.03 € / g
0.18 € |
Pellet |
12.9 |
Boil
|
60 min |
8.19 |
54.5% |
|
5 g |
Cascade5 g Cascade Hops |
0.05 € / g
0.25 € |
Pellet |
9.7 |
Aroma
|
10 min |
1.86 |
45.5% |
|
11 g
/ 0.43 €
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
6 g |
Magnum (Pellet) 6 g Magnum (Pellet) Hops |
0.03 € / g
0.18 € |
8.19 |
54.5% |
|
5 g |
Cascade (Pellet) 5 g Cascade (Pellet) Hops |
0.05 € / g
0.25 € |
1.86 |
45.5% |
|
11 g
/ 0.43 €
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
28 L |
bring to 66 and hold for an hour |
Temperature |
20 °C |
66 °C |
60 min |
|
22 L |
sparge grains with boiling water. Bring to 26L |
Sparge |
66 °C |
66 °C |
-- |
|
26 L |
Boil @ 100 for an hour. Reduce to 24 L |
Temperature |
66 °C |
100 °C |
60 min |
Yeast
|
WHC Lab - WHC - Lab: Banana Split
|
|
Amount:
|
5 Grams |
Cost:
|
0.76 € / each
3.80 € |
|
Attenuation (custom):
|
75%
|
Flocculation:
|
Low |
|
Optimum Temp:
|
-18 - -18 °C |
Starter:
|
No |
|
Fermentation Temp:
|
-
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
112 B cells required
|
|
|
WHC Lab - WHC - Lab: Low Rider
|
|
Amount:
|
5 Grams |
Cost:
|
0.90 € / each
4.50 € |
|
Attenuation (custom):
|
75%
|
Flocculation:
|
Medium |
|
Optimum Temp:
|
-18 - -18 °C |
Starter:
|
No |
|
Fermentation Temp:
|
-
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
112 B cells required
|
|
|
WHC Lab - WHC - Lab: Old English
|
|
Amount:
|
5 Grams |
Cost:
|
0.70 € / each
3.50 € |
|
Attenuation (custom):
|
75%
|
Flocculation:
|
High |
|
Optimum Temp:
|
-18 - -18 °C |
Starter:
|
No |
|
Fermentation Temp:
|
-
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
112 B cells required
|
|
|
11.80 €
Yeast Pitch Rate and Starter Calculator
|
Target Water Profile
Balanced Profile
| Ca+2 |
Mg+2 |
Na+ |
Cl- |
SO4-2 |
HCO3- |
|
0 |
0 |
0 |
0 |
0 |
0 |
Notes
This is an experimental Tri-split beer. Brewed by The Hopcie 2025-2026.
Beer will be brewed as outlined, it is made to be very slight with smooth body.
Post brew, 3 vastly different yeasts have been selected. the 25L wort will be separated into 3 fermentation vessels, each with its own selected yeast.
The goal is to showcase the differences in compounds consumed and produced by strains of yeasts, Leading to vastly different tasting beers (Even with the same wort!)
Banana Split – Expect banana and fruity esters, bright, tropical notes.
Low Rider – Expect juicy, tropical, and stone-fruit flavors, with softer malt perception.
Old English – Expect malt-forward, biscuit-y character, subtle esters, and a cleaner finish.
Single step mashing at 66 degrees allows for both alpha and beta amylase to convert non fermentable and fermentable sugars respectfully.
Future recipes will likely be two step at 64 and 72 degrees with emphasis on 64 degrees in most beers to keep for dryer and higher ABV beers. (Stouts will generally have a higher beta amalayse mash time for fuller body)
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2025-10-04 15:13 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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