Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
0.73 oz |
Magnum0.73 oz Magnum Hops |
|
Pellet |
13.3 |
Boil
|
60 min |
34.87 |
25.1% |
1.45 oz |
Willamette1.45 oz Willamette Hops |
|
Pellet |
4.5 |
Boil
|
10 min |
8.5 |
49.8% |
0.73 oz |
Willamette0.73 oz Willamette Hops |
|
Pellet |
4.5 |
Boil
|
2 min |
1 |
25.1% |
2.91 oz
/ $ 0.00
|
Hops Summary
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
0.73 oz |
Magnum (Pellet) 0.72999999833018 oz Magnum (Pellet) Hops |
|
34.87 |
25.1% |
2.18 oz |
Willamette (Pellet) 2.1799999950134 oz Willamette (Pellet) Hops |
|
9.5 |
74.9% |
2.91 oz
/ $ 0.00
|
Other Ingredients
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
0.73 each |
Whirfloc
|
|
Fining |
Boil |
15 min. |
3 oz |
Oak Cubes
|
|
Flavor |
Secondary |
28 days |
Yeast
Fermentis - Safale - American Ale Yeast US-05
|
Amount:
|
3 Each |
Cost:
|
|
Attenuation (custom):
|
75%
|
Flocculation:
|
Medium |
Optimum Temp:
|
54 - 77 °F |
Starter:
|
No |
Fermentation Temp:
|
63 °F
|
Pitch Rate:
|
1.0 (M cells / ml / ° P)
494 B cells required
|
|
- EC-1118
|
Amount:
|
1 Each |
Cost:
|
|
Attenuation (avg):
|
65%
|
Flocculation:
|
Low |
Optimum Temp:
|
65 - 78 °F |
Starter:
|
No |
Fermentation Temp:
|
63 °F
|
Pitch Rate:
|
1.0 (M cells / ml / ° P)
494 B cells required
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Target Water Profile
Balanced Profile
Notes
This beer requires a secondary fermentation, and the addition of separate packet of yeast. When signs of fermentation have slowed, transfer into a clean and sanitized 5 gallon carboy, and add the packet of Lalvin EC-1118 by simply sprinking on top of the beer. (Make sure the packet of yeast has been allowed to come to room temperature before adding) On the same day you transfer the beer to secondary, place the oak cubes in a shallow Tupperware dish and cover with bourbon (I suggest using Heaven Hill “White Label”). The cubes will float at first, that is ok. Then place a lid on the container and keep at room temperature for 7 days. After 7-10 days, decant the bourbon off the cubes, and add the oak cubes to the carboy. Let the carboy sit for an additional 4 weeks. After 4 weeks, move the beer into a fresh and sanitized 5 gallon carboy. From here, I would recommend aging an additional 3-6 months at a minimum. When ready to bottle, you will need to add a fresh packet of Champagne yeast to the beer to ensure proper carbonation. I would also recommend using only 3/4 of the packet of priming sugar (3.5oz of sugar instead of 5oz)
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2019-05-28 14:04 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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