Brew Log History
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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 %
|
|
2 oz |
Cascade2 oz Cascade Hops |
|
Pellet |
7 |
Boil
|
60 min |
|
50% |
|
1 oz |
Domestic Hallertau1 oz Domestic Hallertau Hops |
|
Pellet |
3.9 |
Boil
|
15 min |
|
25% |
|
1 oz |
Domestic Hallertau1 oz Domestic Hallertau Hops |
|
Pellet |
3.9 |
Dry Hop
|
7 days |
|
25% |
|
4 oz
/ $ 0.00
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
1 tsp |
Gypsum
|
|
Water Agt |
Boil |
1 hr. |
|
4 lb |
Pineapple (Pasteurized)
|
|
Flavor |
Secondary |
-- |
Priming
|
Method: Corn Sugar
Amount: 3/4 cup
|
Notes
8 lbs Extra-pale malt extract
1 lb crystal malt (60L)
2 oz cascade hops (bittering)
1 oz hallertauer hops (aroma)
1 oz hallertauer hops (dry hop)
1 tsp gypsum
1 package belgian ale yeast
4 lbs fresh pineapple
3/4 cup corn sugar (priming)
Place cracked crystal malt in 6 gallons water and steep at 155 degrees for 30 minutes.
Remove spent grains, add malt extract, gypsum and 2 oz Cascade hops
Boil 1 hour
Add 1oz hallertauer hops at 45 minutes.
Chill wort and pitch yeast. Ferment 5-7 days
Transfer to secondary fermenter, add pasteurized pineapple and 1oz hallertauer hops.
Ferment additional 10 days.
Transfer to tertiary fermenter for 3 days.
Bottle. Condition 7-10 days.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2013-02-06 19:09 UTC
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|
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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