Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
45 g |
Domestic Hallertau45 g Domestic Hallertau Hops |
|
Pellet |
3.9 |
Boil
|
60 min |
15.81 |
100% |
|
45 g
/ $ 0.00
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
10 g |
Irish moss
|
|
Fining |
Boil |
15 min. |
Target Water Profile
Richmond BC
Notes
Triple decoction mash (easier to explain here)
First rest at 35 degrees C - 15 minutes
40% of tjhick mash into a pot and bring up temp to 68 degrees C rest 5 minutes
Put heat on max for 20 minutes and bring up to temp
Add back to mash tun slowly until it reaches 50 degrees C and then wait 15 minutes
Remove 40% of the thick mash and bring up to 68 degrees C rest 5 minutes.
Put heat on max for 20 minutes and stire like a madman,
Return back to mash tun until it reaches 68 degrees wait 15 minutes
Remove 25% of the liquid mash, and bring it to a boil for 20 minutes
Add liquid mash back to mash tun for mash out
Lauter for 45 minutes
Sparge to total volume of 30L
120 minute boil and do the harshest boil you possibly can. Caramelize those sugars! You will probably lose differing amounts to evaporation, but I lost about 6L
Ferment:
17 Degrees for 1 week
23 degrees for 2 weeks
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2017-10-17 00:54 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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