Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
0.90 oz |
Styrian Goldings0.9 oz Styrian Goldings Hops |
|
Pellet |
5.5 |
First Wort
|
60 min |
21.17 |
47.4% |
|
0.50 oz |
Saaz0.5 oz Saaz Hops |
|
Pellet |
3.5 |
Boil
|
15 min |
3.38 |
26.3% |
|
0.50 oz |
Saaz0.5 oz Saaz Hops |
|
Pellet |
3.5 |
Aroma
|
0 min |
|
26.3% |
|
1.90 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
0.90 oz |
Styrian Goldings (Pellet) 0.89999999794131 oz Styrian Goldings (Pellet) Hops |
|
21.17 |
47.4% |
|
1 oz |
Saaz (Pellet) 0.99999999771257 oz Saaz (Pellet) Hops |
|
3.38 |
52.6% |
|
1.90 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
4.46 gal |
Infusion |
Strike |
158 °F |
151 °F |
60 min |
|
|
Mash Out |
Temperature |
151 °F |
170 °F |
10 min |
|
3.62 gal |
Sparge |
Fly Sparge |
170 °F |
170 °F |
-- |
Starting Mash Thickness:
1.65 qt/lb
Starting Grain Temp:
65 °F |
Priming
|
Method: co2
Amount: 18.37 psi
Temp: 43 °F
CO2 Level: 2.9 Volumes |
Target Water Profile
Clarksburg Neutralized Well Water
Notes
PRIOR to BREW DAY
- Attach torpedo buoy with filter attachment to fermentation keg
- Sanitize fermentation keg
- Attach torpedo buoy with filter attachment to serving keg
- Fill serving keg 99.99% full with Starsan (tip and inject Starsan
until water escapes from gas QD)
- Collect RO water needed for brew day
- Mill grains
Yeast Starter
- None. Use dry yeast.
PREHEAT MASH TUN##
- Heat 5 gallons of brewing liquor to 180-degrees in HLT
- Transfer 2 gallons of 180-degree water to the MLT
- Close lid and let sit for 10 minutes
- During this time, add remaining brewing liquor to HLT and heat to 158-degrees
- Return the 2 gallons from the MLT back into the HLT (so the HLT now contains the full amount of brewing liquor)
- Continue heating HLT until it reaches 158-degrees
- Recirculate HLT water through HERMS pump, HERMS coil, back into HLT for 5 or so minutes to stabilize the loop
MASH
- Transfer strike water from HLT to MLT
- Add mash salts/acid
- Dough in and stir
- Start HERMS recirculation
- Add a drop or two of lactic acid to sparge water
BOIL
- Add kettle salts
- Boil timer settings: nE=3, AD=10, T1=60, T2=15, T3=10
- Use stainless/tubular hop spider to contain hop residue
- Add table sugar at 10 minutes left in boil
- When there are 10 minutes left in the boil sanitize Tilt hydrometer
- When fermentation keg is around 1/3 full, add Fermcap-S drops
- Start pitching yeast progressively while wort level is low
- Pitch dry yeast directly onto wort (no need to oxygenate when using dry yeast)
- When filling is complete, put sanitized Tilt hydrometer into fermenter
STC-1000 settings:
SP0=64, DH0=47
SP1=64, DH1=1
SP2=67, DH2=72
SP3=72, DH3=0
FERMENTATION
- Use an OPEN FERMENT to maximize esters
- Remove blowoff valve from fermentation keg
- LOOSELY cover the fermenter to reduce possibility of spoiling organisms from falling in.
- Pitch at 63 degrees
- Ferment at 64 degrees for 2 days
- On morning of day 3, add an airlock
- Ramp to 72 degrees over 3 days
- Keep at 72 degrees until fermentation is complete
PACKAGING
- Pressurize serving keg to 9 psi
- Do a closed-loop/pressurized transfer to serving keg
- Set keezer pressure to 18 psi of CO2 to 2.9 volumes of CO2 at 43 degrees (F)
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2026-04-07 21:27 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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