Brew Log History
Target 60°F
Ambient: {{ stats.ambient | number:0 }} °F
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 %
|
|
0.85 oz |
Crystal0.85 oz Crystal Hops |
|
Pellet |
3.3 |
Boil
|
30 min |
8.63 |
100% |
|
0.85 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
0.85 oz |
Crystal (Pellet) 0.84999999805568 oz Crystal (Pellet) Hops |
|
8.63 |
100% |
|
0.85 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
3.5 gal |
Not including Acidulated Malt |
Infusion |
-- |
145 °F |
50 min |
|
3 gal |
Add acidulate malt and raise temp |
Decoction |
-- |
150 °F |
40 min |
|
3 gal |
|
Sparge |
-- |
164 °F |
30 min |
Starting Mash Thickness:
1 qt/lb
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
0.40 oz |
Sea Salt
|
|
Spice |
Boil |
10 min. |
|
8 g |
Lime Zest
|
|
Spice |
Boil |
10 min. |
|
1 oz |
Freshly Crushed Coriander Seeds
|
|
Spice |
Boil |
10 min. |
|
1 g |
Calcium Chloride
|
|
Water Agt |
Mash |
1 hr. |
|
1 g |
Epsom Salt
|
|
Water Agt |
Mash |
1 hr. |
|
0.50 g |
Baking Soda
|
|
Water Agt |
Mash |
1 hr. |
Target Water Profile
Pilsen (Light Lager)
Notes
Separate the acidulated malt from the primary mash. Add acidulated malt 50 minutes into the mash.
Boiled wort (8 gallons) for 15-20 minutes. Chilled to 115 degrees F. Measure PH should be between 5.0 - 5.5.
Add Lactic acid to get pH < 4.5 (should for 4.1, but up to 4.4 is acceptable). Trial & Error Method for lowering PH. Using 1 mL of 88% lactic acid per .1 shift in pH for 5 gallons of wort is a good starting measurement. Begin by adding 5 mL (1 US teaspoon) of food grade lactic acid to the wort for a target of ~4.4 pH. Stir gently, then take another pH reading. Continue to add 1-2 mL of lactic acid until the wort has the desired pH.
Pitch 1 White Labs vial of Lactobacillus Delbrueckuii. Cover kettle opening with plastic wrap and lid. Hold temp in the kettle with a therm-wrap at 75-95F for 48 hours. Target pH is 3.2-3.5.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2018-10-25 04:00 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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