Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
200 g |
Mosaic200 g Mosaic Hops |
|
Leaf/Whole |
12.5 |
Whirlpool at 80 °C
|
45 min |
10.42 |
20% |
|
200 g |
Citra200 g Citra Hops |
|
Leaf/Whole |
11 |
Whirlpool at 75 °C
|
45 min |
9.17 |
20% |
|
100 g |
Mosaic100 g Mosaic Hops |
|
Leaf/Whole |
12.5 |
Dry Hop
|
5 days |
|
10% |
|
100 g |
Citra100 g Citra Hops |
|
Leaf/Whole |
11 |
Dry Hop
|
5 days |
|
10% |
|
200 g |
Citra200 g Citra Hops |
|
Leaf/Whole |
11 |
Dry Hop
|
3 days |
|
20% |
|
200 g |
Mosaic 200 g Mosaic Hops |
|
Leaf/Whole |
12.5 |
Dry Hop
|
3 days |
|
20% |
|
1,000 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
35 L |
|
Temperature |
-- |
67 °C |
75 min |
|
35 L |
|
Temperature |
-- |
72 °C |
5 min |
|
30 L |
|
Sparge |
-- |
75 °C |
30 min |
Starting Mash Thickness:
2.5 L/kg
|
Yeast
|
White Labs - London Fog Ale Yeast WLP066
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (custom):
|
80%
|
Flocculation:
|
Med-Low |
|
Optimum Temp:
|
18 - 22 °C |
Starter:
|
No |
|
Fermentation Temp:
|
21 °C
|
Pitch Rate:
|
1.0 (M cells / ml / ° P)
928 B cells required
|
|
|
Lachancea Thermotolerans
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
0%
|
Flocculation:
|
|
|
Optimum Temp:
|
-18 - -18 °C |
Starter:
|
No |
|
Fermentation Temp:
|
21 °C
|
Pitch Rate:
|
1.0 (M cells / ml / ° P)
928 B cells required
|
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Priming
|
Method: sugar
Amount: 200
CO2 Level: 2.0 Volumes |
Target Water Profile
DIPA
Notes
2:1 Lachancea T. to London Fog
Lachancea dregs in 0.5L starter
Step to 2L starter
Step again to 2.5L starter = 0.60 M cells/ml/° P
London Fog: 1 vial stepped into 1.5L starter = 0.32 M cells/ml/° P
Total = 1.0 M cells/ml/° P
Preheat mashtun with 35L liquor
Addition of 450g oat husks to aid filtration due to oat content of grist
Mash in slightly higher than intended at 70ish – adjustment with ~5L of cold liquor to get temp to 66. RIMS. Mash in started at 14.05. Mash intended for 75 minutes.
4g of gypsum added to water pre-mash to aid extraction without dramatically increasing buffering capacity to try and help the acidity production of lachancea during fermentation
Lactic acid addition at 60 minutes (pre addition reading at 5.5) to alter to 5.3 (10ml of 80% Lactic acid)
75 minutes – temperature of mash raised to 72
Sparge temp – 80 – pH adjusted to 5.5
Pre boil volume = 54L
pH adjustment to 4.95 during boil w/ 12ml lactic acid
400g hop addition once cooled 78 – whirlpool 45 minutes. Cooled to 67 naturally. In line aeriation at 1 bar pressure using carbstone in sabco heat exchanger
pH of 5.1 at pitch
Pitch at 17.5
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2018-04-16 19:35 UTC
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|
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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