Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
1 oz |
Domestic Hallertau1 oz Domestic Hallertau Hops |
|
Pellet |
4.5 |
First Wort
|
0 min |
8.91 |
30.8% |
|
2 oz |
Saaz2 oz Saaz Hops |
|
Pellet |
3 |
Boil
|
70 min |
20.26 |
61.5% |
|
0.25 oz |
Domestic Hallertau0.25 oz Domestic Hallertau Hops |
|
Pellet |
4.5 |
Boil
|
20 min |
2.23 |
7.7% |
|
3.25 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
1.25 oz |
Domestic Hallertau (Pellet) 1.2499999971407 oz Domestic Hallertau (Pellet) Hops |
|
11.14 |
38.5% |
|
2 oz |
Saaz (Pellet) 1.9999999954251 oz Saaz (Pellet) Hops |
|
20.26 |
61.5% |
|
3.25 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
18 |
Protein Rest |
Infusion |
-- |
131 °F |
15 min |
|
6 |
Saccharification Rest |
Infusion |
-- |
150 °F |
60 min |
|
13.7 |
Collect 7 gallons |
Sparge |
-- |
170 °F |
-- |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
1 tsp |
Yeast Nutrient
|
|
Other |
Other |
5 min. |
|
1 tsp |
Irish Moss
|
|
Fining |
Other |
10 min. |
Priming
|
Method: Corn Sugar
Amount: 109 grams to 20 litres
|
Target Water Profile
Light colored and malty
| Ca+2 |
Mg+2 |
Na+ |
Cl- |
SO4-2 |
HCO3- |
|
50 |
5 |
5 |
55 |
70 |
0 |
|
For this recipe I wanted a malt dominant flavor. I used a combination of Gypsum(CaS04) and Calcium Chloride(CaCl2) in the mash and sparge water. I adjusted all brewing water to a ph of 6.0 with phosphoric acid. I use Brun Water for adjustments. |
|
Mash Chemistry and Brewing Water Calculator
|
Notes
Water volumes were a little off. I was over on pre-boil volume and under volume after chilling. Need to spend more time on fine tuning water amounts. Used a protein rest of 131 degrees for 15 minutes to help reduce chill haze that has plagued this recipe in the past. My Post boil gravity was 1.052.Exactly what I had planned for.I used FWH on this session as apposed to usual hop regimen. Normally 2 ounces of Saaz at 60 min, 2 ounces of hallertauer at 20 min. Used two packs of US-05. Rehydrated and proofed with 1 cup of wort pulled from kettle after hot break. Yeast showed nice thick head of foam and activity. Pitched after cooling wort to 68 Degrees Fahrenheit.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2013-07-23 14:41 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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