Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
10 g |
Mosaic10 g Mosaic Hops |
|
Pellet |
12.5 |
Boil
|
60 min |
16.12 |
9.1% |
|
50 g |
Mosaic50 g Mosaic Hops |
|
Pellet |
12.5 |
Whirlpool at 80 °C
|
20 min |
31.25 |
45.5% |
|
25 g |
Mosaic25 g Mosaic Hops |
|
Pellet |
12.5 |
Dry Hop
|
14 days |
|
22.7% |
|
25 g |
Cascade25 g Cascade Hops |
|
Pellet |
7 |
Dry Hop
|
14 days |
|
22.7% |
|
110 g
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
85 g |
Mosaic (Pellet) 85 g Mosaic (Pellet) Hops |
|
47.37 |
77.3% |
|
25 g |
Cascade (Pellet) 25 g Cascade (Pellet) Hops |
|
|
22.7% |
|
110 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
20 L |
|
Infusion |
-- |
67 °C |
60 min |
Starting Mash Thickness:
3 L/kg
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
1 each |
Yeast Nutrient
|
|
Fining |
Boil |
10 min. |
|
2 kg |
Lychee pure
|
|
Other |
Secondary |
14 days |
Yeast
|
White Labs - Copenhagen Lager Yeast WLP850
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
75%
|
Flocculation:
|
Medium |
|
Optimum Temp:
|
10 - 14 °C |
Starter:
|
Yes |
|
Fermentation Temp:
|
-
|
Pitch Rate:
|
1.5 (M cells / ml / ° P)
428 B cells required
|
|
|
WLP820 Oktoberfest/Märzen Lager Yeast
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
0%
|
Flocculation:
|
|
|
Optimum Temp:
|
-18 - -18 °C |
Starter:
|
Yes |
|
Fermentation Temp:
|
-
|
Pitch Rate:
|
1.5 (M cells / ml / ° P)
428 B cells required
|
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Target Water Profile
Trondheim
| Ca+2 |
Mg+2 |
Na+ |
Cl- |
SO4-2 |
HCO3- |
|
20 |
0 |
4 |
7 |
5 |
0 |
30L total Water
Sparge 10L
To the mash
Mash PH 5.3/5.4
Gypsum: 3g CaSO4
Epsom salt: 6g MgSO
Table salt: 4g NaCl
Calcium chloride: 3g CaCl2
lactic acid: 3g |
|
Mash Chemistry and Brewing Water Calculator
|
Notes
SG 1.044
OG 1.051
FG1.013
Mash pH: 4.5
Final pH: 3.8
After mash is complete add (lactic acid) until Wort P.H = 4.5
Add Lactobacillus or 200 grm of milled pilsen malt in a hopbag, leave the wort at 40C˚for 24/30 hr. until Ph drops to 3.3/3.4
Fermentation schedule:
1days 10 ℃
2days 10 ℃
3days 10 ℃
4days 10 ℃
5days 10 ℃
6days 10 ℃
7days 10 ℃
8days 10 ℃
9days 10 ℃
10days 10 ℃
11days 10 ℃
12days 10 ℃
13days 10 ℃
14days 11 ℃Dryhop Pure
15days 12 ℃
16days 13 ℃
17days 14 ℃
18days 15 ℃
19days 16 ℃
20days 17 ℃
21days 18 ℃
22days 18 ℃
23days Cold crash
24days Keging
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2018-05-14 09:29 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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