Brew Log History
Target 21°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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Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
14 g |
Columbus14 g Columbus Hops |
|
Pellet |
14.5 |
Boil
|
70 min |
33.47 |
15.4% |
|
7 g |
East Kent Goldings7 g East Kent Goldings Hops |
|
Pellet |
5.1 |
Boil
|
50 min |
5.42 |
7.7% |
|
7 g |
Columbus7 g Columbus Hops |
|
Pellet |
14.5 |
Boil
|
30 min |
12.45 |
7.7% |
|
7 g |
Columbus7 g Columbus Hops |
|
Pellet |
14.5 |
Aroma
|
2 min |
1.37 |
7.7% |
|
28 g |
Columbus28 g Columbus Hops |
|
Pellet |
14.5 |
Dry Hop
|
5 days |
|
30.8% |
|
14 g |
Amarillo14 g Amarillo Hops |
|
Pellet |
8 |
Dry Hop
|
3 days |
|
15.4% |
|
14 g |
Cascade14 g Cascade Hops |
|
Pellet |
6.7 |
Dry Hop
|
3 days |
|
15.4% |
|
91 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
12 L |
Heat to 75C |
Infusion |
-- |
68 °C |
60 min |
|
16 L |
Mash out and batch sparge at ~76C, collecting 25-26L wort |
Sparge |
-- |
76 °C |
15 min |
Starting Mash Thickness:
3 L/kg
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
10 g |
Calcium Chloride
|
|
Water Agt |
Mash |
1 hr. |
|
5 g |
Epsom Salt
|
|
Water Agt |
Mash |
1 hr. |
|
10 g |
Gypsum
|
|
Water Agt |
Mash |
1 hr. |
|
1 tsp |
DAP
|
|
Other |
Boil |
15 min. |
|
1 kg |
Sour Cherries, Thawed
|
|
Flavor |
Secondary |
2 days |
Priming
|
Method: Dextrose
Amount: 146g
CO2 Level: 2.6 Volumes |
Target Water Profile
Seongbuk Profile (2017)
Notes
Add calcium chloride to mash for increased calcium. Target all water to an alkalinity of 80–100 ppm.
Targeting a liquor-to-grist ratio of 3:1 by weight (1.4 qt./lb.), mash in and hold at 155° F (68° C) for 30 minutes. If possible, mash off to 168° F (76° C) to aid in runoff and increased brewhouse yield. Ferment at 67–69° F (19–21° C).
Once fermentation is complete, reduce temperature to 58° F (14° C) and remove as much yeast as possible prior to dry hopping. Dry hop at 50–60° F (10–16° C). If possible, recirculate hops in the fermenter.
Finishing: This beer is unfiltered, but make sure it’s not too yeasty before you serve it. It should be ready to serve 14–18 days from brew day. Carbonate to 2.6–2.7 volumes (5.13–5.33 g/L) CO2.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2018-11-24 08:38 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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