Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
145 g |
Barth-Haas - Brewers Gold145 g Brewers Gold Hops |
|
Leaf/Whole |
5.5 |
Boil at 18 °C
|
30 min |
35.89 |
49.2% |
|
150 g |
Barth-Haas - Brewers Gold150 g Brewers Gold Hops |
|
Leaf/Whole |
5.5 |
Hop Stand at 65 °C
|
10 min |
1.83 |
50.8% |
|
295 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
28 L |
|
Strike |
71 °C |
66 °C |
10 min |
|
|
|
Infusion |
66 °C |
66 °C |
80 min |
|
50 L |
|
Fly Sparge |
76 °C |
76 °C |
40 min |
Starting Mash Thickness:
3.5 L/kg
Starting Grain Temp:
21 °C |
Priming
|
Method: co2
CO2 Level: 2.25 Volumes |
Target Water Profile
Light colored and hoppy
Notes
****Current notes**
Need to buy per carb, whirlflock,
Mash ph 5.4 final after boil 5.2
Heated up liquor ton after getting the right mash temp saved time.
66-67L boiled for 1 hour down to 54L.
Got 1.040 for pre boil. Perfect!
Next Brew Notes:
- Colour is more Amber than Pale. Use less Crystal Medium next time.
- For Dry Hopping and Hop Stands we probably need to Target Atleast 68-70L with 1.5 Hour Boil to get enough for Two full kegs.
- Mashed out to target 77C, but keep raising the kettle to 83-85C to maintain sparging temp, it always drops.
- Get the mash Temp right and the kettle temp right before Mashing. I think just leaving some head room in the kettle to add cold water would be better. Kettle should sit about 1C above the Mash.
Brew notes:
- PH was spot on. 5.3-4.
3.5L/kg was fine and didn’t need to top up kettle. Probably had about 4 litres left over. 35L+55L in kettle. 90L total water needed.
Boiled down from 75, the original target of 68-70 would have been fine.
Mashed out, but should of raised the kettle to 80-85C to maintain sparging temp, it always drops.
Boiled for 1.2 hours, before adding hops.
Colour is more Amber than Pale. Use less Crystal Medium next time.
_prevouse notrs___
Boiled down to about 58/59 from 65L over 1 hour.
Removed hops and run through chiller. Ended up at 52L. Final amount 47L.
Replace kk thermo
Ph first reading 5.1-2. Needed to add some bicarbonate. 2g to bring it to 5.3.
Mash temp was too high at start 68C
Kegging notes
- add metabusinmate after beer
- need longer line
- extend out sinker
-previous notes-
Empty out boil hops before adding whirlpool hops
Note slightly higher 3L mash to weight ratio.
PREVIOUS BREW NOTES_
Mash ph was spot on 5.3 first reading. After sparge 5.4.
Mashed 65C
Sparged 77. Did a quicker sparge flow.
Probably needed about 10L additional water on top of the existing 50L liquor tank
Boiled down for 1 hour until we reached 53L boiled an extra 30mins and got down to 43L
3L x grain weight water ratio.
Ferment at 20C Saturday night. Lifted to 24C on Monday afternoon when bubbling was slowing.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2026-03-27 23:14 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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