Brew Log History
Target 68°F
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Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz
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 %
|
|
1 oz |
Centennial1 oz Centennial Hops |
|
Leaf/Whole |
10 |
Boil
|
70 min |
27.65 |
16.7% |
|
2 oz |
Chinook2 oz Chinook Hops |
|
Leaf/Whole |
13 |
Boil
|
70 min |
71.89 |
33.3% |
|
1 oz |
Centennial1 oz Centennial Hops |
|
Leaf/Whole |
10 |
Boil
|
20 min |
16.21 |
16.7% |
|
1 oz |
Saaz1 oz Saaz Hops |
|
Leaf/Whole |
3.5 |
Boil
|
20 min |
5.67 |
16.7% |
|
1 oz |
Saaz1 oz Saaz Hops |
|
Leaf/Whole |
3.5 |
Boil
|
5 min |
1.87 |
16.7% |
|
6 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
3 qt |
Brew Pot |
Decoction |
-- |
154 °F |
45 min |
Priming
|
Method: sugar
Amount: 1 cup
|
Target Water Profile
Bull Run Watershed
| Ca+2 |
Mg+2 |
Na+ |
Cl- |
SO4-2 |
HCO3- |
|
2 |
1 |
2 |
10 |
1 |
9 |
Bull Run Water Supply Water is first disinfected with chlorine, entering the
system at about 2 parts per million (ppm). At the end of the disinfection process, sodium hydroxide (NaOH) and ammonium hydroxide (NH4OH) are added to the water. Sodium hydroxide (at a dose of
3.5 to 5.0 ppm) is added to raise the pH slightly(approximately 1 pH unit). This helps prevent corrosion of household plumbing and lowers the amount of lead and copper that can leach into the
water. Ammonium hydroxide (aqueous ammonia) is added (at a dose of about 0.35 ppm as NH3-N) to form a long-lasting chloramine disinfectant residual.
Chlorine and ammonia are used in a ratio by weight of approximately 4.9 to 1.ply |
|
Mash Chemistry and Brewing Water Calculator
|
Notes
requires "2" yeast vials to achieve required cell count for proper fermentation. At this level you will still be 6 billion cells short.
Another possible alternative would be to purchase one yeast vial then make a starter equivalent to the shortage.
Strike water should be at 168.5 degrees.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2015-01-04 22:02 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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