Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
4 oz |
Hallertau Mittelfruh4 oz Hallertau Mittelfruh Hops |
|
Pellet |
3.1 |
Boil
|
60 min |
15.44 |
40% |
|
3 oz |
Saaz3 oz Saaz Hops |
|
Pellet |
2 |
Boil
|
30 min |
5.74 |
30% |
|
2 oz |
Saaz2 oz Saaz Hops |
|
Pellet |
2 |
Boil
|
10 min |
1.81 |
20% |
|
1 oz |
Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops |
|
Pellet |
3.1 |
Boil
|
10 min |
1.4 |
10% |
|
10 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
5 oz |
Hallertau Mittelfruh (Pellet) 4.9999999885628 oz Hallertau Mittelfruh (Pellet) Hops |
|
16.84 |
50% |
|
5 oz |
Saaz (Pellet) 4.9999999885628 oz Saaz (Pellet) Hops |
|
7.55 |
50% |
|
10 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
|
Protein Rest |
Infusion |
-- |
122 °F |
15 min |
|
11.5 gal |
|
Infusion |
-- |
151 °F |
60 min |
|
9.5 gal |
|
Sparge |
-- |
170 °F |
30 min |
Starting Mash Thickness:
1.75 qt/lb
|
Priming
|
Method: co2
Amount: 26.87 psi
Temp: 68 °F
CO2 Level: 2.45 Volumes |
Target Water Profile
Balanced Profile
Notes
try stirrer much less, turn on a few times during mash. if stirring then call. is -4 in mash. if 151.
fermentation - start 68. raise ferment temp to 71 on day 4-12. reduce to 60 to day 12, crash to 40. farm yeast.
Here is the updated, complete summary including the specific gram additions for your salts.
1. Water Chemistry Plan (Victoria Water Profile)
Target: Balanced Profile (~75ppm Ca, ~75ppm Cl, ~75ppm SO4).
- Base Water: Pure Victoria tap water. (No Baking Soda, No Chalk).
The Salt Additions:
- Mash Tun (12 Gallons):
- Calcium Chloride: 8 grams
- Gypsum: 6 grams
- Sparge / HLT (9.5 Gallons):
- Calcium Chloride: 6 grams
- Gypsum: 5 grams
(Note: This provides the perfect level of Calcium (~75ppm) for yeast health without creating "mineral" off-flavors.)
2. The Mash (Step Mash Process)
- Step 1: Dough-In at 122°F (Protein Rest)
- Dissolve the Mash Salts (8g CaCl + 6g Gypsum) in water.
- Mix in grains.
- Wait 10 minutes.
- Measure pH: Pull a sample, COOL it to ~68°F, then measure.
- Adjust pH: Target 5.2 – 5.4.
- Action: Start with 3 ml of Lactic Acid. Re-test. You will likely need 4–6 ml total.
- Step 2: Raise temp to 151°F for 60 mins.
- Step 3: Mash Out / Sparge at 170°F.
3. The Sparge Water Prep
- Volume: 9.5 Gallons in HLT.
- Additions: Add the Sparge Salts (6g CaCl + 5g Gypsum).
- Acidify: Add Lactic Acid immediately to the water.
- Measure pH: Adjust water until it reads 5.5 – 5.8.
4. The Yeast Strategy (Harvest & Pitch)
- Harvest (Next Week): Save 2 cups (500ml) of thick white slurry from your current batch.
- Starter (24-48 hrs before brew):
- Water: 3 Liters.
- DME: 300g (Target Gravity 1.037).
- Pitch: Add the 2 cups of harvested slurry.
- Brew Day: Pitch the entire 3L starter into the 16-gallon batch.
5. Current Fermentation Schedule (For Reference)
- Now: Hold at 71°F.
- Day 10: Verify gravity (~1.009).
- Day 11: Dump trub -> Harvest yeast.
- Day 12: Cold Crash to 35°F (under CO2 pressure).
- Day 14: Keg.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2026-01-22 16:55 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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