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Therealmccoy3
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| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 27 lb | American - Pilsner27 lb Pilsner | 37 | 1.8 | 82.4% | |
| 1.75 lb | American - Caramel / Crystal 10L1.75 lb Caramel / Crystal 10L | 35 | 10 | 5.3% | |
| 4 lb | Belgian - Pilsner4 lb Pilsner | 37 | 1.6 | 12.2% | |
| 32.75 lbs / $ 0.00 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 3.50 oz | Saaz3.5 oz Saaz Hops | Pellet | 3 | First Wort | 0 min | 8.31 | 28% | |
| 3.50 oz | Saaz3.5 oz Saaz Hops | Pellet | 3 | Boil | 60 min | 13.63 | 28% | |
| 1.50 oz | Tettnanger1.5 oz Tettnanger Hops | Pellet | 3.7 | Boil | 30 min | 5.54 | 12% | |
| 4 oz | Saaz4 oz Saaz Hops | Pellet | 2.2 | Boil | 10 min | 4.14 | 32% | |
| 12.50 oz / $ 0.00 | ||||||||
| Amount | Variety | Cost | IBU | Bill % |
|---|---|---|---|---|
| 7 oz | Saaz (Pellet) 6.999999983988 oz Saaz (Pellet) Hops | 21.94 | 56% | |
| 1.50 oz | Tettnanger (Pellet) 1.4999999965689 oz Tettnanger (Pellet) Hops | 5.54 | 12% | |
| 4 oz | Saaz (Pellet) 3.9999999908503 oz Saaz (Pellet) Hops | 4.14 | 32% | |
| 12.50 oz / $ 0.00 | ||||
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| Protein rest | Decoction | -- | 131 °F | 10 min | |
| Beta amylase conversion | Decoction | -- | 145 °F | 30 min | |
| Starch conversion | Decoction | -- | 158 °F | 15 min | |
| 22 gal | Sparge | -- | 170 °F | -- | |
|
Starting Mash Thickness:
2 qt/lb |
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| White Labs - German Lager Yeast WLP830 | ||||||||||||||||
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| $ 0.00 Yeast Pitch Rate and Starter Calculator |
| Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
|---|---|---|---|---|---|
| 7 | 3 | 2 | 5 | 5 | 25 |
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Worked with Dylan and came up: dilute mash with 6 gallons distilled dilute sparge with 3.5 gallons of distilled add 3 grams Gypsum (CaS04) to mash add 1 gram Calcium Chloride to mash add 10ml lactic acid to the mash add 1.8 grams Gypsum (CaSO4) to boil add .6 grams Calcium Chloride to boil add |
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| Mash Chemistry and Brewing Water Calculator | |||||
3L yeast starter done on 12/27, it went for about 14 hours, second 3L starter started 12/29. Projected pitch of 875 billion cells with a 1.70M cells / mL / °P.
This is a multi-step mash. Start with 5 gallons of low carbonate strike water. This is a ratio of 2 quarts per pound of grain to provide a thin mash with high enzymatic activity. Follow this mash schedule: Start at 131 and hold for 10 minutes for the protein rest. Raise the grain bed to 145 and hold for 30 minutes for beta amylase conversion. Raise the grain bed to 158 and hold for 10-15 minutes until starch conversion is complete. Finally raise the grain bed to 170 for mash out. Sparge with enough water to collected 7.1 gallons of wort pre-boil. Add the first wart hops during the sparge. Bring the wort a boil, and add the hops. Boil for 90 minutes.
Chill to 48-50 and pitch. Ferment at 52 until 1.012, then let the temperature rise to 56-58 for a diacetyl rest. After 72 hours at terminal gravity 2-3 degrees per day until you reach 40. Transfer to secondary and slowly cool to 28 (or as close as you can) for 6 to 8 week until clear for optimum results.
System Default
| Cost $ | Cost % | |
|---|---|---|
| Fermentables | $ | |
| Steeping Grains (Extract Only) |
$ | |
| Hops | $ | |
| Yeast | $ | |
| Other | $ | |
| Cost Per Barrel | $ 0.00 | |
| Cost Per Pint | $ 0.00 | |
| Total Cost | $ 0.00 |
