Brew Log History
Target 19°C
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Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 330ml
Carbs: {{ stats.carbs | number:1 }} g / 330ml
Readings: {{ readingsCount | number }}
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Last Updated: {{ stats.lastupdated.ago }} from {{ stats.lastupdated.source }}
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
70 g |
Amarillo70 g Amarillo Hops |
|
Pellet |
8.3 |
Boil
|
10 min |
3.64 |
12.3% |
|
150 g |
Hallertau Hersbrucker150 g Hallertau Hersbrucker Hops |
|
Pellet |
2.5 |
Boil
|
10 min |
2.35 |
26.3% |
|
350 g |
Cascade350 g Cascade Hops |
|
Pellet |
6.9 |
Dry Hop
|
4 days |
|
61.4% |
|
570 g
/ 0.00 €
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
66 L |
increase to add grains |
Temperature |
-- |
25 °C |
30 min |
|
66 L |
add grains |
Temperature |
-- |
54 °C |
20 min |
|
66 L |
protein rest |
Infusion |
-- |
54 °C |
15 min |
|
66 L |
increase to mash |
Temperature |
-- |
54 °C |
15 min |
|
66 L |
mash |
Infusion |
-- |
66 °C |
60 min |
|
66 L |
increase to mash out |
Temperature |
-- |
66 °C |
25 min |
|
66 L |
mahs out |
Infusion |
-- |
78 °C |
10 min |
|
151 L |
fly sparge |
Sparge |
-- |
80 °C |
60 min |
Starting Mash Thickness:
3 L/kg
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
1.40 kg |
Lolla di Riso
|
|
Other |
Mash |
1 hr. |
|
160 g |
Destrosio monoidrato
|
|
Other |
Other |
4 days |
|
80 g |
Carbonato di calcio
|
|
Water Agt |
Other |
2 days |
|
1,400 g |
Zucchero semolato bianco
|
|
Other |
Bottling |
0 min. |
Yeast
|
Fermentis - Safale - American Ale Yeast US-05
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
81%
|
Flocculation:
|
Medium |
|
Optimum Temp:
|
12 - 25 °C |
Starter:
|
No |
|
Fermentation Temp:
|
19 °C
|
Pitch Rate:
|
0.5 (M cells / ml / ° P)
691 B cells required
|
|
|
- Starter Lactobacillus Plantarum (1^fermentazione=lattica)
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
65%
|
Flocculation:
|
Low |
|
Optimum Temp:
|
-18 - -18 °C |
Starter:
|
No |
|
Fermentation Temp:
|
19 °C
|
Pitch Rate:
|
0.5 (M cells / ml / ° P)
691 B cells required
|
|
|
0.00 €
Yeast Pitch Rate and Starter Calculator
|
Target Water Profile
Balanced Profile
Notes
- Dopo il mash aggiungere i batteri lattici fino ad arrivare a pH 3.5 (30°C per c.ca 16 h).
- Far fermentare con US-05 per c.ca 10 gg (18,8°C).
- Aggiungere Cascade per 4-5 gg.
- Imbottigliare circa 2/3 del volume
- Aggiungere Brettanomyces lambicus in c.ca 60 L di mosto.
- Aggiungere succo di melograno
- Imbottigliare resto della birra.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2020-07-01 16:54 UTC
- Snapshot Created: 2018-09-17 11:15 UTC
- Link To Parent Recipe
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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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