Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
40 g |
Ekuanot40 g Ekuanot Hops |
|
Pellet |
12.8 |
Boil
|
60 min |
22.87 |
11.4% |
|
160 g |
Saaz160 g Saaz Hops |
|
Pellet |
3 |
Boil
|
20 min |
11.8 |
45.7% |
|
60 g |
Ekuanot60 g Ekuanot Hops |
|
Pellet |
12.8 |
Boil
|
5 min |
6.22 |
17.1% |
|
90 g |
Saaz90 g Saaz Hops |
|
Pellet |
3 |
Boil
|
5 min |
2.19 |
25.7% |
|
350 g
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
100 g |
Ekuanot (Pellet) 100 g Ekuanot (Pellet) Hops |
|
29.09 |
28.5% |
|
250 g |
Saaz (Pellet) 250 g Saaz (Pellet) Hops |
|
13.99 |
71.4% |
|
350 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
60 L |
|
Infusion |
-- |
63 °C |
180 min |
Starting Mash Thickness:
3 L/kg
|
Yeast
|
Wyeast - Trappist High Gravity 3787
|
|
Amount:
|
3 Each |
Cost:
|
|
|
Attenuation (avg):
|
76%
|
Flocculation:
|
Med-High |
|
Optimum Temp:
|
18 - 26 °C |
Starter:
|
No |
|
Fermentation Temp:
|
20 °C
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
377 B cells required
|
|
|
Lallemand Abbaye
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
0%
|
Flocculation:
|
|
|
Optimum Temp:
|
-18 - -18 °C |
Starter:
|
No |
|
Fermentation Temp:
|
20 °C
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
377 B cells required
|
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Target Water Profile
Balanced Profile
Notes
Treg gjæring.
1 gjæringskar er etterfyllt med 2 pakker Lallemand Abbaye
(Totalt 1,5 pakke 3787 + 2 pakker Lallemand)
1 gjæringskar er etterfyllt med 2 nye pakker 3787
(totalt 3,5 pakker)
TD: 13.10.18
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2018-12-24 13:33 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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