Brew Log History
Target 20°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 }}
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Last Updated: {{ stats.lastupdated.ago }} from {{ stats.lastupdated.source }}
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
10 g |
Magnum10 g Magnum Hops |
|
Leaf/Whole |
15 |
Mash
|
0 min |
3.12 |
4.8% |
|
200 g |
Nelson Sauvin200 g Nelson Sauvin Hops |
|
Pellet |
12.5 |
Dry Hop
|
3 days |
|
95.2% |
|
210 g
/ £ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
11 L |
Decoction |
Infusion |
-- |
52 °C |
15 min |
|
11 L |
Main Mash |
Infusion |
-- |
62 °C |
45 min |
|
19 L |
Sparge |
Sparge |
-- |
95 °C |
30 min |
Starting Mash Thickness:
2.5 L/kg
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
11 g |
Calcium Sulphate
|
|
Water Agt |
Mash |
55 min. |
|
7 g |
Calcium Chloride Flake
|
|
Water Agt |
Mash |
55 min. |
Yeast
|
Fermentis - Safale - American Ale Yeast US-05
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (custom):
|
93%
|
Flocculation:
|
Medium |
|
Optimum Temp:
|
12 - 25 °C |
Starter:
|
No |
|
Fermentation Temp:
|
20 °C
|
Pitch Rate:
|
0.75 (M cells / ml / ° P)
178 B cells required
|
|
|
House Culture Blend
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
0%
|
Flocculation:
|
|
|
Optimum Temp:
|
-18 - -18 °C |
Starter:
|
No |
|
Fermentation Temp:
|
20 °C
|
Pitch Rate:
|
0.75 (M cells / ml / ° P)
178 B cells required
|
|
|
£ 0.00
Yeast Pitch Rate and Starter Calculator
|
Target Water Profile
Bitters and Pale Ales
Notes
Mash Schedule:
Dough in to start the mash at 52°C
Leave for 10 minutes
Remove 30% of the mash and put in a large saucepan
Add hops
Heat to 60°C and hold for 5 minutes
Bring to a boil and leave for 20 minutes
Return the boiled decoction to the main mash and stir
Mash temp should now be 62°C (approx)
Leave for 45 minutes
Sparge with near boiling water (95°C)
Adjust wort pH in the boiler using 80% Lactic Acid, before heating, to a pH of 4.2
Heat until bubbles appear
Chill to 20°C
Pitch yeast and house cultures + L Brevis starter
This time I am going to change things a little:
When adding wort to FV run down the side, reduce oxygen to promote lactic growth
1lt of House Culture + Lacto Brevis/1lt of apple juice used to scale up all going into the FV once wort chilled
200g of boiled and chilled Maltodextrin to be added with cultures
The next morning I shall check the pH, if suitably sour/low pH then I shall add US05
*Cross fingers and hope for the best!
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2016-09-30 22:16 UTC
- Snapshot Created: 2015-07-30 15:13 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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