Brew Log History
Target 26°C
Ambient: {{ stats.ambient | number:0 }} °C
OG: {{ stats.ogGravity | number:3 }}
Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 330ml
Carbs: {{ stats.carbs | number:1 }} g / 330ml
Readings: {{ readingsCount | number }}
{{ formatHeaderDate(dates.navStart) | date:'mediumDate' }} to {{ formatHeaderDate(dates.navEnd) | date:'mediumDate' }}
Last Updated: {{ stats.lastupdated.ago }} from {{ stats.lastupdated.source }}
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
15 g |
Magnum15 g Magnum Hops |
|
Leaf/Whole |
15 |
Boil
|
100 min |
22.75 |
100% |
|
15 g
/ £ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
15 g |
Magnum (Leaf/Whole) 15 g Magnum (Leaf/Whole) Hops |
|
22.75 |
100% |
|
15 g
/ £ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
21 L |
|
Infusion |
-- |
53 °C |
20 min |
|
|
|
Infusion |
-- |
67 °C |
90 min |
|
25 L |
|
Sparge |
-- |
75 °C |
15 min |
Starting Mash Thickness:
2.5 L/kg
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
17 g |
CALSUL
|
|
Water Agt |
Mash |
110 min. |
|
10 g |
CALCHLF
|
|
Water Agt |
Mash |
110 min. |
|
2 each |
Orange Zest
|
|
Flavor |
Boil |
-- |
|
1 each |
x1 Sprig of Rosemary
|
|
Flavor |
Boil |
-- |
|
50 g |
Port Soaked French Oak Cubes
|
|
Flavor |
Secondary |
-- |
Yeast
|
White Labs - Belgian Golden Ale Yeast WLP570
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (custom):
|
95%
|
Flocculation:
|
Low |
|
Optimum Temp:
|
20 - 24 °C |
Starter:
|
Yes |
|
Fermentation Temp:
|
26 °C
|
Pitch Rate:
|
1.0 (M cells / ml / ° P)
444 B cells required
|
|
|
House Culture & Bottle Dregs
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
0%
|
Flocculation:
|
|
|
Optimum Temp:
|
-18 - -18 °C |
Starter:
|
Yes |
|
Fermentation Temp:
|
26 °C
|
Pitch Rate:
|
1.0 (M cells / ml / ° P)
444 B cells required
|
|
|
£ 0.00
Yeast Pitch Rate and Starter Calculator
|
Target Water Profile
Bitters and Pale Ales
Notes
Page 336 of ASB's
- 300g Raisins blackened in non stick pan
- De-glazed with red wine and pureed
- Then add at 0 mins
- Recirculate for 30 minutes
- Mash at 53°C for 20 minutes
- Raise to 67°C for 90 minutes
- Mash out at 75°C
- Ferment at 26°C
- When Primary is complete: Rack onto 1.5g/Lt of Port soaked French oak cubes and age
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2015-09-22 11:20 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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