Fermentation History
Target 17°C
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Carbs: {{ stats.carbs | number:1 }} g / 330ml
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Fermentables
|
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
|
0.10 kg |
German - Acidulated Malt0.1 kg Acidulated Malt |
|
27 |
3.4 |
2% |
|
2.70 kg |
Viking - Pale Ale Malt2.7 kg Pale Ale Malt |
|
37 |
2.6 |
54% |
|
1 kg |
Viking - Munich Dark Malt1 kg Munich Dark Malt |
|
33 |
8.5 |
20% |
|
0.90 kg |
Viking - Wheat Malt0.9 kg Wheat Malt |
|
38 |
2.5 |
18% |
|
0.30 kg |
Viking - Caramel 30 Malt0.3 kg Caramel 30 Malt |
|
34 |
11.8 |
6% |
|
5 kg / 0.00 €
|
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
5 g |
Warrior5 g Warrior Hops |
|
Pellet |
15.6 |
Boil
|
60 min |
8.82 |
9.1% |
|
25 g |
Amarillo25 g Amarillo Hops |
|
Pellet |
9.1 |
Boil
|
20 min |
15.58 |
45.5% |
|
25 g |
Amarillo25 g Amarillo Hops |
|
Pellet |
9.1 |
Whirlpool at 80 °C
|
15 min |
8.99 |
45.5% |
|
55 g
/ 0.00 €
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
20 L |
Strike water temp at 74C |
Infusion |
-- |
68 °C |
60 min |
|
|
Mash Out |
Infusion |
-- |
78 °C |
10 min |
|
15.3 L |
|
Fly Sparge |
-- |
68 °C |
15 min |
Starting Mash Thickness:
2.5 L/kg
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
1 each |
Whirlfloc
|
|
Water Agt |
Boil |
5 min. |
|
3 g |
Yest nutrients
|
|
Water Agt |
Boil |
5 min. |
|
6 g |
Gelatin
|
|
Fining |
Primary |
2 days |
Priming
|
Method: Force carbonation
Amount: 14 PSI at 7 C
CO2 Level: 2.50 Volumes |
Target Water Profile
Marianka
Notes
Fining:
The most common use rate for gelatin is 1g of gelatin for each 3.8L of beer. 6g per 23L
Dissolve the gelatin in 60ml of water per gram of gelatin. Using this rate it takes 5 grams of gelatin dissolved in 300ml of water to dose a 25L batch of homebrew.
To dissolve and rehydrate the gelatin powder sprinkle it onto the cool water and give it a gentle initial mix then allow it to rest for 15-30 minutes depending on how patient you are.
After allowing it to “bloom”, stir the mixture together until you don’t see any more solids.
Heat the solution on the stove top or in the microwave until it is at least 70C. If using a microwave heat slowly in bursts and check temperature.
Pour the mixture into the already cold fermenter (<10C minimum, <2C even better) and agitate if possible to disperse the mixture a little better in the beer.
Let the fermenter rest cold for 2-3 days or longer then rack to bottles or a keg.
Last Updated and Sharing
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- Last Updated: 2019-01-30 06:26 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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