Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
100 g |
H tradition100 g H tradition Hops |
|
Pellet |
5.7 |
Boil
|
60 min |
39.8 |
100% |
|
100 g
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
100 g |
H tradition (Pellet) 100 g H tradition (Pellet) Hops |
|
39.8 |
100% |
|
100 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
27 L |
|
Strike |
-- |
65.5 °C |
60 min |
|
23 L |
|
Fly Sparge |
74 °C |
67 °C |
60 min |
Starting Mash Thickness:
3.1 L/kg
Starting Grain Temp:
15 °C |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
1 each |
Whirlfloc
|
|
Other |
Boil |
15 min. |
|
10 g |
Lactic acid
|
|
Water Agt |
Mash |
0 min. |
|
2 tsp |
gypsum (calcium sulfate)
|
|
Water Agt |
Mash |
0 min. |
|
1 tsp |
Calcium Chloride (anhydrous)
|
|
Water Agt |
Mash |
0 min. |
|
0.50 g |
Campden Tablet
|
|
Water Agt |
Mash |
0 min. |
Yeast
|
Fermentis - Saflager - German Lager Yeast S-23
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
82%
|
Flocculation:
|
High |
|
Optimum Temp:
|
9 - 22 °C |
Starter:
|
Yes |
|
Fermentation Temp:
|
10 °C
|
Pitch Rate:
|
2.0 (M cells / ml / ° P)
953 B cells required
|
|
|
- same yeast just a second packet
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (custom):
|
75%
|
Flocculation:
|
Low |
|
Optimum Temp:
|
-18 - -18 °C |
Starter:
|
Yes |
|
Fermentation Temp:
|
10 °C
|
Pitch Rate:
|
2.0 (M cells / ml / ° P)
953 B cells required
|
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Target Water Profile
Auckland -averaged from Ard A&B2, Huia and Waikato
Notes
Hops = Hallertau we used, H tradition.
ferment at 10deg C for 3 weeks
room temperature for 2 days (dialectal rest)
2.2 deg C for 4-6 weeks.
MASH:
Strike with 22.75l @ 73 deg for 15deg grain.
Mash for 60 mins @ 65.5 deg.
Add 4L of boiling water to get to 70 deg.
Mash for 30 mins at 70 deg.
Fly sparge at 70 deg to get 50l in the boil kettle.
(this should give you 41L in the fermenter after loosing 9L in the boil)
so will need aprox 23.25l of sparge water + 8l for loss to grain absorption = 31.25)
Style 1D stats:
OG: 1.045 – 1.051
IBUs: 16 – 22
FG: 1.008 – 1.012
SRM: 3 – 5
ABV: 4.7 – 5.4%
This Recipe:
OG: 1.050
IBUs: 24 (this is just above the guidelines, but meh..)
FG: 1.010
SRM: 3.6
ABV: 5.1%
Procedure
Mash at 150F (65.5C) for 60 minutes, then 158F (70C) for 30 minutes.
90 minute boil.
Ferment for 3 weeks in the primary, before racking, pull it out of the fridge and let it warm to room temperature for 2 days (dialectal rest). Rack it, and leave it around 36F for 4-6 weeks.
I then keg it, force carbonate, and after about 3 months it is ready to drink. The beer tastes strange when it is green. It really needs the extra time to settle down. Be patient with it!
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2025-08-16 23:06 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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