Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
0.50 oz |
Sorachi Ace0.5 oz Sorachi Ace Hops |
|
Leaf/Whole |
11.1 |
Aroma
|
5 min |
|
50% |
|
0.50 oz |
Sorachi Ace0.5 oz Sorachi Ace Hops |
|
Leaf/Whole |
11.1 |
Boil
|
60 min |
|
50% |
|
1 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
1 oz |
Sorachi Ace (Leaf/Whole) 0.99999999771257 oz Sorachi Ace (Leaf/Whole) Hops |
|
0 |
100% |
|
1 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
|
recirculating ramping up after resting at 145 |
Infusion |
-- |
145 °F |
45 min |
|
|
155 using herms to ramp up |
Temperature |
-- |
150 °F |
45 min |
|
|
recerculate ramping up to 145 |
Infusion |
-- |
125 °F |
15 min |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
0.25 oz |
lemon grass
|
|
Spice |
Boil |
15 min. |
|
0.10 oz |
sweet/bitter orange peel
|
|
Spice |
Boil |
15 min. |
|
1 tbsp |
whirlfloc
|
|
Other |
Boil |
15 min. |
|
1 tbsp |
yeast nutrient
|
|
Other |
Boil |
5 min. |
|
1 tbsp |
gelatin
|
|
Fining |
Primary |
1 min. |
|
1 tsp |
white pepper
|
|
Spice |
Boil |
15 min. |
|
0.25 oz |
Oak chips
|
|
Other |
Secondary |
1 min. |
Yeast
|
Wyeast - Roeselare Ale Blend 3763
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (custom):
|
90%
|
Flocculation:
|
Variable |
|
Optimum Temp:
|
65 - 85 °F |
Starter:
|
Yes |
|
|
Lacto culture used to make an apple cider starter warm for 7 days pitched into the primary w/o boiling
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
0%
|
Flocculation:
|
|
|
Optimum Temp:
|
0 - 0 °F |
Starter:
|
Yes |
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Target Water Profile
Belgian Water Profile Antwerp
| Ca+2 |
Mg+2 |
Na+ |
Cl- |
SO4-2 |
HCO3- |
|
75 |
12 |
20 |
69 |
87 |
81 |
This is to treat 11 gallons of water.
chalk - 2 grams
baking soda - 3 grams
gypsum - 3 grams
calcium chloride - 6 grams
epsom salt - 5 grams
|
|
Mash Chemistry and Brewing Water Calculator
|
Notes
Honey is added at end of primary directly to fermenter and should be soft varietal like orange blossom.
1/2 minerals added at mash the other half added during the boil after sparging.
Lacto starter made with 2 gallons warm apple juice - 90 degrees plus. Pitch and let sit for one week. Add to primary when the yeast is pitched.
Ferment at 64 then let naturally rise into mid to high 70's to finish. Add honey/fruit after the malt has mostly finished fermenting. Keep honey ferment cool then let free rise after a few days. Add oak once most of ferment is done before racking for 5 days.
Total water needed is 6 gallons. Mash strike temp is 6 gallons at 130 degrees to hit protein rest at 120 for 15 min then raise for 45 minutes to 148 with Herms and then mash out at 170. Only collect first running's as all water added to mash. Collect 3 gallons after 90 min boil and add 1 gallon honey and 2 gallons Apple juice.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2012-06-05 03:02 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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