Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
1.25 oz |
Chinook1.25 oz Chinook Hops |
|
Pellet |
13 |
Boil
|
60 min |
50.6 |
16.1% |
|
1.50 oz |
Cascade1.5 oz Cascade Hops |
|
Pellet |
7 |
Boil
|
25 min |
22.73 |
19.4% |
|
1.50 oz |
Citra1.5 oz Citra Hops |
|
Pellet |
11 |
Boil
|
5 min |
10.24 |
19.4% |
|
1.50 oz |
Galaxy1.5 oz Galaxy Hops |
|
Pellet |
14.25 |
Boil
|
1 min |
2.87 |
19.4% |
|
2 oz |
Cascade2 oz Cascade Hops |
|
Pellet |
7 |
Whirlpool at 200 °F
|
20 min |
9.12 |
25.8% |
|
7.75 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
1.25 oz |
Chinook (Pellet) 1.2499999971407 oz Chinook (Pellet) Hops |
|
50.6 |
16.1% |
|
3.50 oz |
Cascade (Pellet) 3.499999991994 oz Cascade (Pellet) Hops |
|
31.85 |
45.2% |
|
1.50 oz |
Citra (Pellet) 1.4999999965689 oz Citra (Pellet) Hops |
|
10.24 |
19.4% |
|
1.50 oz |
Galaxy (Pellet) 1.4999999965689 oz Galaxy (Pellet) Hops |
|
2.87 |
19.4% |
|
7.75 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
5.5 gal |
Mash |
Sparge |
-- |
152 °F |
60 min |
|
5.25 gal |
Sparge |
Sparge |
-- |
170 °F |
15 min |
Starting Mash Thickness:
1.45 qt/lb
|
Target Water Profile
Light colored and malty
| Ca+2 |
Mg+2 |
Na+ |
Cl- |
SO4-2 |
HCO3- |
|
60 |
5 |
10 |
95 |
55 |
0 |
Mash Water- Add the following:
Gypsum - 5g
Calcium Chloride - 1.5g
Epsom Salt - 3g
Lactic Acid - 1.6ml or 1.936g
Sparge Water- Add the following:
Gypsum - 4.8g
Calcium Chloride - 1.4g
Epsom Salt - 2.9g
Lactic Acid - 1.4 ml or 1.694g
|
|
Mash Chemistry and Brewing Water Calculator
|
Notes
Total Water Volume Needed = 10.75 gal
Mash Water = 5.50 gal @ 165 Deg (Strike)
Mash Temp = 153 for 60 minutes
Sparge Water = 5.25 gal @ 170 Deg
Sparge Sit Time = 15 minutes
Pre-Boil Volume = 7.75 Gallons
Add 10 drops Fermcap-S before boil
Add Whirlfloc tablets 15 minutes left in boil
If applicable, add Corn Sugar with 15 minutes left on the boil
Filter hops by putting a 5 gallon paint strainer bag into the primary and pouring wort through the strainer before pitching yeast
Rehydrate US-05 prior to pitching
1) Warm the dry yeast to room temperature
2) In a sanitized container, prepare 1/2 cup of sterile water at 95-105°F
3) Sprinkle the dry yeast on top of the water, trying to avoid setting up large, dry clumps.
4) Let sit 15 minutes, then gently stir.
5) When the yeast has reconstituted, gently stir again to form a cream and let sit another 5 minutes.
6) Carefully and slowly, adjust the temperature of the yeast to within 15°F of the wort temperature.
7) Pitch the resultant cream into the fermentation vessel, ideally as soon as possible.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2015-07-18 18:03 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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