Fermenting Now
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Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz
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Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
1 oz |
Tettnanger1 oz Tettnanger Hops |
|
Pellet |
4.5 |
Boil
|
60 min |
19.38 |
66.7% |
|
0.50 oz |
Hallertau Tradition (Germany)0.5 oz Hallertau Tradition (Germany) Hops |
|
Pellet |
5 |
Boil
|
15 min |
5.34 |
33.3% |
|
1.50 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
3 gal |
|
Decoction |
160 °F |
155 °F |
30 min |
|
2 gal |
|
Batch Sparge |
170 °F |
-- |
-- |
Priming
|
Method: co2
Amount: 12
Temp: 68 °F
CO2 Level: 2.2 Volumes |
Target Water Profile
BrUtopia Profile
Notes
Using Pectin Enzymes:
Add a gallon of liquid (that isn't just water) to your fruit. Use your beer if you are making a fruit beer and use honey if making a melomel. Add 0.5 tsp pectic enzyme. Heat to 122ºF. Hold at 122ºF for 45-60 minutes without stirring.
Don't worry about driving off alcohol or ruining your beer/mead/bourbon/whatever. Alcohol boils at 174ºF, so you won't lose it. The vapor heat will keep a few molecules of gaseous water between oxygen in the air and the surface of your beer. When finished, cool it off, then return the entire liquid portion to the fermentor.
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- Last Updated: 2026-07-11 12:34 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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