Brew Log History
Target 17°C
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Calories: {{ stats.calories | number:1 }} / 330ml
Carbs: {{ stats.carbs | number:1 }} g / 330ml
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Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
40 g |
Tettnanger40 g Tettnanger Hops |
|
Leaf/Whole |
2.5 |
Boil
|
60 min |
12.4 |
100% |
|
40 g
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
40 g |
Tettnanger (Leaf/Whole) 40 g Tettnanger (Leaf/Whole) Hops |
|
12.4 |
100% |
|
40 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
32 L |
|
Infusion |
-- |
65 °C |
90 min |
Starting Mash Thickness:
5 L/kg
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
200 g |
Rice Hulls
|
|
Other |
Mash |
-- |
Target Water Profile
East London Tap
Notes
Pitched 1 Wyeast 3068 pack that was 1 month old, it fully inflated after smack and prior to pitching.
Pitched at 17C.
Fermentation schedule:
48hrs 17C
24hrs 18C
24hrs 19C
24hrs 20C
48hrs 21C
Fermentation was initially slow and then Krausen hit the top of the FV at 18C. Fermentation had begun to slow by 19C.
There was faint sulphur/banana odour after 72 hours
The fermentation seemed significantly less vigorous than the previous use and the sulphur and banana odour much less.
I wonder if the addition of crystal malt in the previous recipe may be the key to the really vigorous fermentation last time?
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2016-01-27 14:04 UTC
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|
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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