Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
4.50 oz |
Northern Brewer4.5 oz Northern Brewer Hops |
|
Pellet |
7.8 |
Boil
|
30 min |
17.62 |
34.6% |
|
2.50 oz |
Hallertau Hersbruckers2.5 oz Hallertau Hersbruckers Hops |
|
Pellet |
4 |
Boil
|
15 min |
3.24 |
19.2% |
|
3 oz |
Saaz3 oz Saaz Hops |
|
Pellet |
3.5 |
Boil
|
10 min |
2.49 |
23.1% |
|
3 oz |
Saaz3 oz Saaz Hops |
|
Pellet |
3.5 |
Boil
|
0 min |
|
23.1% |
|
13 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
4.50 oz |
Northern Brewer (Pellet) 4.4999999897066 oz Northern Brewer (Pellet) Hops |
|
17.62 |
34.6% |
|
2.50 oz |
Hallertau Hersbruckers (Pellet) 2.4999999942814 oz Hallertau Hersbruckers (Pellet) Hops |
|
3.24 |
19.2% |
|
6 oz |
Saaz (Pellet) 5.9999999862754 oz Saaz (Pellet) Hops |
|
2.49 |
46.2% |
|
13 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
84 |
sac rest |
Temperature |
-- |
125 °F |
15 min |
|
84 |
|
-- |
-- |
150 °F |
60 min |
|
|
mash out |
-- |
-- |
175 °F |
15 min |
|
80 |
|
-- |
-- |
175 °F |
15 min |
Notes
BOIL FOR 90 MINUTES
May use MT or insulated MLT to reach rest temperatures. Mash in using 11 qts at 134f to rest at ~ 122f. After 5 min. pull the heaviest 40-45% of mash to the decoction vessel. Use a kitchen strainer and get only enough liquid to fill the spaces between the grains. Heat to 150f over about 10 min to 15min, then continue to heat slowly ( ~ 15 min ) on up to 167f, then kick it on up to boiling, and boil for 10min. for a total decoction time of ~ 35min. Return the decoction to the MT or MLT slowly and evenly and in a non-oxygenating fashion to achieve a rest temp of 150f. Maintain for 90min. Now add ~ 4 quarts boiling water to achieve 168f. Rest 10min. Sparge and lauter as usual. Collect 6.5 gal
Boil
Boil 90 min. Bittering hops in 30min. into boil. Irish moss ( 1 hydrated tsp) in at 60min. into boil. Flavour hops in at 75min into boil. Aroma hops in at flameout.( Collect 5.25 gal.)
Ferment
Chill to 54f. transfer to 6.5 gal. carboy. Pitch starter. Ferment until sg = 1.017, then transfer to fresh 5gal secondary and gradually reduce temp to 42f (<5f drop/day) Ferment 3 weeks or untill the young beer is still. Transfer to lagering carboy and lager for 4 weeks at 36f, then crash the temp to 31f for 3 days. Transfer to serving keg and carbonate at 14lbs.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2015-03-05 01:45 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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