Brew Log History
Target 75°F
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Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz
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Fermentables
|
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
|
3.30 lb |
White Sorghum Syrup - Gluten Free3.3 lb White Sorghum Syrup - Gluten Free |
|
37 |
1.5 |
26% |
|
0.85 lb |
Rolled Oats0.85 lb Rolled Oats |
|
33 |
2.2 |
6.7% |
|
4 oz |
Maltodextrin4 oz Maltodextrin - (late boil kettle addition) |
|
39 |
0 |
2% |
|
3 lb |
French Roasted Millet Malt3 lb French Roasted Millet Malt |
|
25 |
22 |
23.6% |
|
5 oz |
Gas Hog Rice Malt5 oz Gas Hog Rice Malt |
|
21 |
350 |
2.5% |
|
3 lb |
Vienna Millet Malt3 lb Vienna Millet Malt |
|
31 |
10 |
23.6% |
|
1 lb |
Chocolate Roasted Millet Malt1 lb Chocolate Roasted Millet Malt |
|
22 |
200 |
7.9% |
|
1 lb |
Amber Rice Malt1 lb Amber Rice Malt |
|
22 |
15 |
7.9% |
|
12.71 lbs / $ 0.00
|
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
2 oz |
Willamette2 oz Willamette Hops |
|
Pellet |
4.5 |
Boil
|
60 min |
39.89 |
100% |
|
2 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
2 oz |
Willamette (Pellet) 1.9999999954251 oz Willamette (Pellet) Hops |
|
39.89 |
100% |
|
2 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
3 gal |
w/ Bal100 |
Temperature |
-- |
170 °F |
90 min |
|
1 qt |
w/ SeBAmyl L |
Temperature |
-- |
160 °F |
60 min |
|
4 gal |
|
Sparge |
-- |
170 °F |
-- |
|
1 qt |
w/ SeBAmyl L |
Temperature |
-- |
160 °F |
35 min |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
1 each |
Whirfloc
|
|
Water Agt |
Boil |
15 min. |
|
3 tsp |
Yeast Nutrient
|
|
Other |
Boil |
15 min. |
|
1 each |
Chiller
|
|
Other |
Boil |
15 min. |
|
30 ml |
SEBAmyl L
|
|
Other |
Mash |
1 hr. |
|
30 ml |
BAL 100
|
|
Other |
Mash |
90 min. |
|
30 ml |
SEBAmyl L
|
|
Other |
Mash |
30 min. |
Priming
|
Method: Carbonation Drops
CO2 Level: 2.2 Volumes |
Target Water Profile
London (Porter, dark ales)
Notes
Do a split boil of 2.5 gallons (30 min) and then 3 gallons (full boil with ingredients).
Ferment for two weeks.
Transfer to secondary and condition cool (50-55°F) for 3-4 weeks.
Bottle and age at 50°F for 3 weeks.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2019-03-16 09:05 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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