Brew Log History
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OG: {{ stats.ogGravity | number:3 }}
Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz
Readings: {{ readingsCount | number }}
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Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
0.19 oz |
Yakima Chief Hops - German Magnum0.19 oz German Magnum Hops |
|
Pellet |
15 |
Boil
|
60 min |
18.83 |
100% |
|
0.19 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
17.3 qt |
|
Infusion |
-- |
146 °F |
20 min |
|
|
|
Infusion |
-- |
156 °F |
35 min |
|
|
|
Temperature |
-- |
168 °F |
10 min |
Priming
|
Method: co2
Amount: 11.24 psi
Temp: 36 °F
CO2 Level: 2.6 Volumes |
Target Water Profile
Balanced Profile
Notes
Chill the wort to 50°F
Ferment at 50°F (10°C) for 5–7 days. Then let fermentation
free rise to 58°F (14°C) and hold for 7 days. Take a gravity
sample to confirm full attenuation of the yeast. Perform
a forced diacetyl test; if the test passes, begin decreasing
the temperature 2–4°F per day until beer reaches 35–37°F
(2–3°C). Transfer the beer. If kegging, add gelatin and
carbonate to 2.6 volumes CO2.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2026-01-05 13:40 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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