Brew Log History
Target 75°F
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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
Readings: {{ readingsCount | number }}
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Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
1 oz |
Zythos1 oz Zythos Hops |
|
Pellet |
10.9 |
Boil
|
0 min |
|
12.5% |
|
2 oz |
Zythos2 oz Zythos Hops |
|
Pellet |
10.9 |
Whirlpool at 180 °F
|
20 min |
20.41 |
25% |
|
2.50 oz |
Zythos2.5 oz Zythos Hops |
|
Pellet |
10.9 |
Dry Hop
|
3 days |
|
31.3% |
|
2.50 oz |
Zythos2.5 oz Zythos Hops |
|
Pellet |
10.9 |
Dry Hop
|
3 days |
|
31.3% |
|
8 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
8 oz |
Zythos (Pellet) 7.9999999817006 oz Zythos (Pellet) Hops |
|
20.41 |
100.1% |
|
8 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
12 qt |
BIAB |
Infusion |
-- |
152 °F |
60 min |
|
6.5 qt |
dunk sparge in new pot |
Sparge |
-- |
168 °F |
10 min |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
0.50 tsp |
Yeast nutrient
|
|
Other |
Boil |
10 min. |
|
4.50 g |
Calcium Chloride
|
|
Water Agt |
Mash |
1 hr. |
Yeast
|
Danstar - Belle Saison Yeast
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
80%
|
Flocculation:
|
Low |
|
Optimum Temp:
|
63 - 75 °F |
Starter:
|
No |
|
Fermentation Temp:
|
75 °F
|
Pitch Rate:
|
0.75 (M cells / ml / ° P)
157 B cells required
|
|
|
Lacto and Brett
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
0%
|
Flocculation:
|
|
|
Optimum Temp:
|
0 - 0 °F |
Starter:
|
No |
|
Fermentation Temp:
|
75 °F
|
Pitch Rate:
|
0.75 (M cells / ml / ° P)
157 B cells required
|
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Notes
All Zythos-hopped sour NEIPA Saison, co-pitched with Goodbelly shots (or other Lacto). If you don’t want to use saison, then use your favorite usual sacc strain for NEIPAs (London III, etc), or use WLP 644 sacc trois. 20 IBU may be too much for the lacto, but I’m only going for a mild tartness here, not enamel-melting. Lower pH of wort to 4.5 with Lactic acid prior to pitching, to help pre-sour and with foam retention.
First dry hop is added immediately after active fermentation starts (day 1-2) for biotransformation, then removed as krausen dies down (day 4-5). Add Brett strain(s) and let condition warm for a few months. Then second dry hop added before packaging, and removed 3-5 days later. Then rack into keg (add more keg dry hops if you feel it needs it), carbonate, and serve!
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2018-09-19 02:01 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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