Fermentables
|
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
|
3.60 kg |
Pilsner (2 Row) Bel3.6 kg Pilsner (2 Row) Bel |
|
36.3 |
2 |
37.1% |
|
3.20 kg |
Pale Malt (2 Row) Bel3.2 kg Pale Malt (2 Row) Bel |
|
36.8 |
3 |
33% |
|
0.90 kg |
Candi Sugar, Dark0.9 kg Candi Sugar, Dark |
|
36 |
275 |
9.3% |
|
2 kg |
Cheese2 kg Cheese |
|
2 |
2 |
20.6% |
|
9.70 kg / $ 0.00
|
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
28.30 g |
Brewer's Gold28.3 g Brewer's Gold Hops |
|
Pellet |
8.5 |
Boil
|
60 min |
26.56 |
50% |
|
28.30 g |
Hallertauer Mittelfrueh28.3 g Hallertauer Mittelfrueh Hops |
|
Pellet |
4 |
Boil
|
30 min |
9.6 |
50% |
|
56.60 g
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
28.30 g |
Brewer's Gold (Pellet) 28.3 g Brewer's Gold (Pellet) Hops |
|
26.56 |
50% |
|
28.30 g |
Hallertauer Mittelfrueh (Pellet) 28.3 g Hallertauer Mittelfrueh (Pellet) Hops |
|
9.6 |
50% |
|
56.60 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
17.7 L |
Mash In |
Infusion |
-- |
64.4 °C |
90 min |
|
9.9 L |
Mash Out |
Infusion |
-- |
75.6 °C |
10 min |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
5 g |
Baking Soda
|
|
Water Agt |
Mash |
1 hr. |
|
3 g |
Salt
|
|
Water Agt |
Mash |
1 hr. |
|
3 g |
Gypsum (Calcium Sulfate)
|
|
Water Agt |
Mash |
1 hr. |
|
1 g |
Chalk
|
|
Water Agt |
Mash |
1 hr. |
|
1 L |
White Labs Servomyces Yeast Nutrient
|
|
Other |
Boil |
10 min. |
|
1 L |
Clarity Ferm WLN 4000
|
|
Fining |
Primary |
-- |
Priming
|
Method: Forced Carbonation
Amount: Keg with 12.54 PSI
CO2 Level: 2.3 Volumes |
Target Water Profile
Balanced Profile
Notes
Boil 90 minutes
Add hops and Servomyces per schedule, (make sure to open the Servomyces cap).
Stir-in adjuncts at 10 minutes prior to flame-out, (alternatively, stir in adjuncts at flame-out)
Clear wort boil-down notes (Optional Step):
-------------------
(Optionally) perform a separate boil-down of 1.00 gallon of vorlaufed wort into a syrup using the following steps:
- Extract 1.0 gallon of wort at the beginning of clear runoff into a 3-5 gallon pot.
- Boil the wort down until it becomes a dark mahogany brown and is bubbling with large bubbles.
- Be careful NOT to burn the maltose syrup.
- The result will be approximately 24-26 ounces of syrup.
- Re-crash the syrup by adding wort from the ongoing main boil.
- Pour the dissolved liquid back in to the main boil.
Fermentation Pitch Notes:
---------------------
Chill wort to 63-64F
Oxygenate chilled wort to 8-10PPM by diffusing pure O2 via .05 micron diffuser for 90-120 seconds.
Pitch decanted yeast starter, adding chilled wort to the yeast flask to clear remaining yeast as necessary.
Ramp fermentation temp (evenly over time) from 63 - 80F over 7 days.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2018-10-09 15:57 UTC
For quick copying and pasting to a text based forum or email.
Click the Download as HTML file button below.
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 |
|
Discussion about this recipe:
Recipe Tools ▼
Brew!
