Fermentables
|
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
|
2 kg |
Dry Malt Extract - Light2 kg Dry Malt Extract - Light |
|
42 |
4 |
38.5% |
|
1.20 kg |
Briess 2-Row Brewers Malt1.2 kg Briess 2-Row Brewers Malt |
|
2.5 |
1.8 |
23.1% |
|
1 kg |
Briess Victory Malt1 kg Briess Victory Malt |
|
2.6 |
25 |
19.2% |
|
1 kg |
Briess Caramel (Crystal) Malt1 kg Briess Caramel (Crystal) Malt |
|
2.5 |
40 |
19.2% |
|
5.20 kg / $ 0.00
|
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
15 g |
Northern Brewer15 g Northern Brewer Hops |
|
Pellet |
7.8 |
Boil
|
60 min |
17.38 |
23.1% |
|
35 g |
Northern Brewer35 g Northern Brewer Hops |
|
Pellet |
7.8 |
Boil
|
15 min |
20.13 |
53.8% |
|
15 g |
Northern Brewer15 g Northern Brewer Hops |
|
Pellet |
7.8 |
Boil
|
0 min |
|
23.1% |
|
65 g
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
65 g |
Northern Brewer (Pellet) 65 g Northern Brewer (Pellet) Hops |
|
37.51 |
100% |
|
65 g
/ $ 0.00
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
5 g |
Irish Moss
|
|
Other |
Boil |
15 min. |
Priming
|
Method: Brewing sugar
Amount: 142
|
Notes
Prepare a 4L yeast starter.
Mash the crushed grains in 5 quarts water.
Hold temperature at 150F for one hour.
Strain wort into brew kettle and sparge grains with one gallon of water at 170F.
Add malt extract and bring boil volume to 3.5 gallons. 60-minute boil. Add hops according to schedule.
Chill wort, pitch yeast starter, and ferment at 60-65F for one week, then transfer to secondary for two weeks. Bottle with priming sugar and condition for two weeks.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2017-08-17 16:00 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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