Brew Log History
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OG: {{ stats.ogGravity | number:3 }}
Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz
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Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
0.66 oz |
Domestic Hallertau0.66 oz Domestic Hallertau Hops |
|
Pellet |
4.9 |
First Wort
|
0 min |
6.26 |
15.9% |
|
1.50 oz |
Domestic Hallertau1.5 oz Domestic Hallertau Hops |
|
Pellet |
4.9 |
Boil
|
45 min |
11.88 |
36.1% |
|
1 oz |
Wakatu1 oz Wakatu Hops |
|
Pellet |
7.9 |
Boil
|
0 min |
|
24% |
|
1 oz |
Wakatu1 oz Wakatu Hops |
|
Pellet |
7.9 |
Dry Hop
|
3 days |
|
24% |
|
4.16 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
2.16 oz |
Domestic Hallertau (Pellet) 2.1599999950592 oz Domestic Hallertau (Pellet) Hops |
|
18.14 |
52% |
|
2 oz |
Wakatu (Pellet) 1.9999999954251 oz Wakatu (Pellet) Hops |
|
0 |
48% |
|
4.16 oz
/ $ 0.00
|
Notes
Cereal mash grits and 6-row. If you are using a single infusion mash, go for something in the 149–151 °F (65–66 °C) range. A German-style step mash would also work; I tend to use rests at 131 °F/35 °C, 145 °F/63 °C, and 158 °F/70 °C for a beer like this.start at 56°F (13°C). Hold it there for one week after the first signs of fermentation, then let it free-rise to about 70°F (21°C). When fermentation is finished, cold crash (again, for clarity) and then package. Carbonate to an even two volumes of CO2 (if carbonation is too high, you could end up with a beer that’s too full in the mouth), and then store cold for at least six weeks.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2018-01-20 18:34 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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