Fermentables
|
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
|
10 oz |
American - Vienna10 oz Vienna |
|
35 |
4 |
6.1% |
|
5 oz |
American - Caramel / Crystal 15L5 oz Caramel / Crystal 15L |
|
35 |
15 |
3.1% |
|
8.80 lb |
Gambrinus Pale Malt8.8 lb Gambrinus Pale Malt |
|
36 |
2.3 |
86% |
|
8 oz |
Gambrinus Wheat8 oz Gambrinus Wheat |
|
38 |
2.3 |
4.9% |
|
163.80 oz / $ 0.00
|
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
14 g |
Simcoe14 g Simcoe Hops |
|
Pellet |
13.7 |
Boil
|
50 min |
24.4 |
55.2% |
|
0.20 oz |
Saaz0.2 oz Saaz Hops |
|
Pellet |
3.1 |
Boil
|
5 min |
0.47 |
22.4% |
|
0.20 oz |
Hallertau Hersbrucker0.2 oz Hallertau Hersbrucker Hops |
|
Pellet |
4.4 |
Boil
|
5 min |
0.67 |
22.4% |
|
0.89 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
12.8 qt |
First Infusion |
Infusion |
-- |
151 °F |
60 min |
|
6.8 qt |
Mash-out |
Infusion |
-- |
168 °F |
10 min |
|
15.8 qt |
Batch sparge |
Sparge |
-- |
168 °F |
15 min |
Starting Mash Thickness:
1.25 qt/lb
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
1 tsp |
Irish Moss
|
|
Fining |
Boil |
10 min. |
|
1 each |
Wort Chiller
|
|
Other |
Boil |
10 min. |
|
0.50 each |
campden water tablet
|
|
Water Agt |
Other |
90 min. |
Priming
|
Method: cane sugar
Amount: 4.4
CO2 Level: 2.5 Volumes |
Target Water Profile
Surrey 2013 British columbia
Notes
clean as shit son
ferment lower to get fewer esters.
consider when remaking this recipe if the malt profile isn't right to do a decoction mash and try using pilsner malt instead with a 90 minute boil
maybe consider playing with water chemistry if profile still isn't right with decoction
"Traditionally, the mash regimen called a triple decoction required three decoctions and four temperature rests: an acid rest at 95° F, a protein rest at 121° to 131° F, a starch conversion at 150° to 158° F, and a mash-out rest at 165° to 168° F. Today the less time-
consuming double- and single-decoction methods are more common.
The double decoction usually starts with a temperature of 128° to 131° F that is increased to 152° to 155° F and finally 165° to 168° F by two decoctions. The single decoction requires only one decoction to raise the mash temperature either from the starting point, 128° to 131° F, to a mash-out at 152° to 155° F or from 152° to 155° F to mash-out at 165° to 168° F."
consider decoction seriously
seems under bittered, perhaps add slightly more.
target 25 IBU mark. needs to be more robust.
reduce OG /FG
also reduce amount of vienna malt, giving too much character and increase crystal 15, also use unmalted wheat next time.
Last Updated and Sharing
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- Last Updated: 2015-09-09 08:23 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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