Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
35 g |
Tettnanger35 g Tettnanger Hops |
|
Pellet |
4 |
Boil
|
80 min |
17.07 |
36.8% |
|
30 g |
Tettnanger30 g Tettnanger Hops |
|
Pellet |
4 |
Boil
|
10 min |
5.03 |
31.6% |
|
30 g |
Tettnanger30 g Tettnanger Hops |
|
Pellet |
4 |
Boil
|
5 min |
2.76 |
31.6% |
|
95 g
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
95 g |
Tettnanger (Pellet) 95 g Tettnanger (Pellet) Hops |
|
24.86 |
100% |
|
95 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
18 L |
beta rest |
Infusion |
64 °C |
62 °C |
30 min |
|
|
alpha rest |
Temperature |
62 °C |
70 °C |
30 min |
|
|
Mash out |
Temperature |
70 °C |
75 °C |
10 min |
|
16 L |
Sparge |
Sparge |
75 °C |
75 °C |
10 min |
Starting Mash Thickness:
3.5 L/kg
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
6 g |
Calcium Chloride (dihydrate)
|
|
Water Agt |
Mash |
1 hr. |
|
2 g |
gypsum (calcium sulfate)
|
|
Water Agt |
Mash |
1 hr. |
|
0.75 ml |
Phosphoric acid - 85%
/ 100 Milliliters
|
|
Water Agt |
Sparge |
20 min. |
|
0.25 tsp |
Whirlfloc
|
|
Fining |
Boil |
10 min. |
|
0.25 tsp |
Gelatin
|
|
Fining |
Kegging |
0 min. |
|
0.30 g |
sodium metabisulphate
|
|
Water Agt |
Kegging |
0 min. |
Target Water Profile
Light colored and malty
Notes
Mash in 8:15 am Sat 3 May 2025. After 10 mins @ 62C, pulled 1.7kg of thick mash, boiled for 20 mins, added back to mash as 70C step started ramping up.
Acidified sparge water to 5.5 pH.
Collected 30 litres exactly, @ 11.5 brix=1.044. End of boil after cooling 24 litres @ 12.5 brix=1.048 12:45pm into fridge 25C, set temp to 10C. 7pm down to 13C , dry pitched 2 packs Diamond (1x8/25, 1x8/26). 10pm 9.9C. 8:45am Sunday 4May 9.8C a little bubbling, 13 Brix=1.050. 7:30am Monday 5May 13.25brix=1.052, upped to 11C. 10am bubbles. Tues 8am 13 brix. Tues 6pm 12.5 brix=1.043. weds 1:30pm 12 brix=1.040. Thurs 9am 11 brix=1.034. Fri 9May24 8am 10 brix=1.029, upped temp to 12C. Fri 6pm 9 brix=1.023, upped to 13C.
8am Sat 10May 8 brix=1.017, upped to 15C. 9:30am Sun 11May 7.5 brix=1.014, 1:15 pm upped to 16C. 9am Monday 12May 7.5 brix=1.014. Thurs 15 May 6pm reduced to 15C, 8:30am Fri to 14C. Then slow crashed down by a degree every 8-12 hours, until Tues 11am 5C. Held at 5C until packaged Sat 24 May25, keg (gelatin, smb) plus 4 stubbies,
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2025-11-07 00:17 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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