Fermentables
|
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
|
3.63 kg |
American - Pilsner3.625 kg Pilsner |
|
37 |
1.8 |
79.9% |
|
455 g |
Flaked Corn455 g Flaked Corn |
|
40 |
0.5 |
10% |
|
455 g |
Flaked Rice455 g Flaked Rice |
|
40 |
0.5 |
10% |
|
4,535 g / $ 0.00
|
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
0.17 oz |
Mosaic0.17 oz Mosaic Hops |
|
Pellet |
12.5 |
Boil
|
15 min |
4.31 |
1.7% |
|
2.50 oz |
Mosaic2.5 oz Mosaic Hops |
|
Pellet |
12.5 |
Whirlpool
|
0 min |
46.63 |
24.6% |
|
7.50 oz |
Mosaic7.5 oz Mosaic Hops |
|
Pellet |
12.5 |
Dry Hop
|
4 days |
|
73.7% |
|
10.17 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
10.17 oz |
Mosaic (Pellet) 10.169999976737 oz Mosaic (Pellet) Hops |
|
50.94 |
100% |
|
10.17 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
17.2 L |
|
Infusion |
-- |
62 °C |
60 min |
|
12 L |
|
Sparge |
-- |
65 °C |
-- |
Starting Mash Thickness:
3.8 L/kg
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
0.65 ml |
Ultra Ferm
|
|
Other |
Mash |
30 min. |
|
4 g |
Yeast Nutrient
|
|
Other |
Boil |
15 min. |
|
1 each |
Whirlfloc
|
|
Fining |
Boil |
15 min. |
Target Water Profile
Light colored and hoppy
Notes
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.054
FG: 0
IBUs: 25
ABV: 7% ABV
MALT/GRAIN BILL
8 lb Pilsner malt
1 lb flaked corn
1 lb flaked rice
HOPS AND ADDITIONS SCHEDULE
.17 oz Mosaic [12.25% AA] at 15 minutes
2.5 oz Mosaic [12.25% AA] at Whirlpool
7.5 oz Mosaic [12.25% AA] at Dry Hop
YEAST
Neutral Ale yeast
.65 ml Amyloglucosidase
DIRECTIONS AND BREWER'S NOTES
Social Kitchen and Brewery's brewmaster Kim Sturdavant says: "I would encourage folks to add the enzyme in the mash, shoot for a mash temp of 143 - 146 to not denature the enzyme. The equivalent of 20mls / 100#s of grain is enough. Add the enzyme 1/3 of the way into mashing to ensure the mash isn't too hot to denature the enzyme. Stir very well and let the mash have an hour-long rest to let the enzyme do its work."
"The other option would be to add the enzyme to the kettle while lautering, then hold off on heating the kettle until all wort is in and has 30 minutes of contact with the enzyme at around 145 degrees (lower would be fine, too)."
"I know a lot of homebrewers just throw grain on top of all their mash water, so this option makes more sense to them. I preferred not to mash this way, when I was a homebrewer... I think the conversion temp is more consistent adding grain and water at the same time, I also like being able to react to the consistency so I can end up the thickness I want."
"The enzyme will denature in the boil, but it's already done its work."
"That would all mean that the amylo in the fermentation is no longer needed. I'm finding better results with fermentation character and hop aromatics by having no enzyme present in the fermentation."
Lastly, it is very important to add nutrient to the boil as well as 1/2 way through fermentation (with something like BSG's Startup) since the wort will be almost entirely glucose, there is not a lot of nutrition for the yeast.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2018-11-05 03:21 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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