Brew Log History
Target 67°F
Ambient: {{ stats.ambient | number:0 }} °F
OG: {{ stats.ogGravity | number:3 }}
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 %
|
|
7 g |
Columbus7 g Columbus Hops |
|
Pellet |
15 |
Boil at 202 °F
|
60 min |
13.15 |
4% |
|
14 g |
Chinook14 g Chinook Hops |
|
Pellet |
13 |
Boil at 202 °F
|
60 min |
22.8 |
8% |
|
14 g |
Amarillo14 g Amarillo Hops |
|
Pellet |
8.6 |
Boil at 202 °F
|
30 min |
8.37 |
8% |
|
21 g |
Cascade21 g Cascade Hops |
|
Pellet |
7 |
Hop Stand at 180 °F
|
15 min |
2.03 |
12% |
|
21 g |
Amarillo21 g Amarillo Hops |
|
Pellet |
8.6 |
Hop Stand at 180 °F
|
15 min |
2.5 |
12% |
|
21 g |
Centennial21 g Centennial Hops |
|
Pellet |
8.3 |
Hop Stand at 180 °F
|
15 min |
2.41 |
12% |
|
21 g |
Chinook21 g Chinook Hops |
|
Pellet |
13 |
Hop Stand at 180 °F
|
15 min |
3.77 |
12% |
|
21 g |
Cascade21 g Cascade Hops |
|
Pellet |
7 |
Dry Hop
|
10 days |
|
12% |
|
14 g |
Amarillo14 g Amarillo Hops |
|
Pellet |
8.6 |
Dry Hop
|
10 days |
|
8% |
|
21 g |
Columbus21 g Columbus Hops |
|
Pellet |
15 |
Dry Hop
|
10 days |
|
12% |
|
175 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
4.5 gal |
Single Infusion |
Infusion |
162 °F |
152 °F |
60 min |
Starting Mash Thickness:
1.3 qt/lb
Starting Grain Temp:
65 °F |
Priming
|
Method: co2
CO2 Level: 2-2.5 Volumes |
Target Water Profile
Pittsburgh Tap (7/3/21)
Notes
YEAST STARTER
1.The day prior to Brewing, make 10% DME solution in Erlenmeyer Flask.
MFG Date: //__
Starter: __ gm DME / __ L (per MrMalty.com)
- Apply Ice Bath until Temperature reaches ~70F.
- Squeeze 1 packet of WLP001 into DME Solution.
- Cover with Aluminum Foil + apply to Stir Plate for 24 hours.
MASH
PRE-HEAT MASH - 2 gal of Boiling Water
PRE-HEAT SPARGE - 2 gal of Boiling Water
(conduct Simultaneously)
Water Volume: 4.5 gallons for 1.3lb/qt ratio.
- Prior to heating HLT, check pH of tap water + add Salts/LA to achieve Goal water.
pH: ______
- STRIKE WATER: 164F.
- Add Grains @ 162F.
- Allow Temperature to fall to 152/153F prior to closing lid.
- Total Mash Time: 60 minutes
FINAL MASH TEMP: ____F
FINAL MASH pH: ____
- Add 5L of Boiling Water at the end of Mash and stir into solution
- Begin Vorlauf!
SPARGE
- Heat 7gal of Water to 180F. Add to Sparge Vessel.
- Recirculate 4 times (or until clear running's) prior to collecting wort.
- Attempt to Sparge over ~30 minutes, collect 8 gal into boil kettle.
BOIL
- Check Pre-Boil Gravity (goal: 1.044) + pH
NOTE: Make sure to adjust for TEMPERATURE
PRE-BOIL GRAVITY: ____ @ ____F
- Adjust Gravity to Goal (1.044)
Adjusted Gravity: ____ (__ @ __ F)
PRE-BOIL pH: ____
- Adjust Pre-Boil pH to: ~5.4 (+/- 0.1)
Final pH measurement: ____
Lactic Acid addition: ____ mL
- Boil for 90 minutes (goal OG: 1.057)
- Add Hops @ 75 minutes.
- Add Amarillo Hops @ 30 minutes.
- Add Whirlfloc @ 5 minutes.
- HOP STAND At Flameout: cool wort to 190F and remove Wort Chiller. Add "0 min Hops" (Cascade, Amarillo, Centennial, Simcoe) to Hot Wort, stir into solution, and allow to "soak" for 15 minutes (with Lid on Kettle). Stir every 5 minutes, then Check Final Temperature! ______F
- Chill wort rapidly to ~70F after completion of Hop Stand.
- Once temperature is ~70F: place lid on kettle, and allow immersion chiller to rest in wort for another 5-10 minutes (to help settle particles in suspension).
- Run-off wort from Kettle into Mash Cooler with Hop Cylinder + fine mesh bag attached (at the end of auto-siphon)
- Gravity feed 5.25gal (5gal mark) of wort from Mash Cooler into Catalyst Fermenter
- Allow Ranco/Chest Freezer to adjust wort temperature to goal starting temp (cool to 67F).
ORIGINAL GRAVITY: ______ (goal: 1.047)
FERMENTATION
- Beginning Fermentation Temp: 67F.
- Once signs of Fermentation begin to slow, increase temp by 1F/24hr until 70F.
- Add Hops when bubbling is near completion
- Keep dry hops for 10 days at Fermentation temperature (rouse Fermenter on Day #4 + Day #6)
- Cold Crash after 10 Days of Dry Hopping to 40F for ~24 hours before transferring to Keg
PRIMING
"carbonate to approximately 2.5 volumes CO2"
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2022-08-20 02:22 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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