Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
1 g |
any hop1 g any hop Hops |
|
Pellet |
14.5 |
Whirlpool
|
0 min |
0.05 |
0.2% |
|
500 g |
Sorachi Ace500 g Sorachi Ace Hops |
|
Pellet |
11.1 |
Dry Hop
|
Day 7 |
|
99.8% |
|
501 g
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
1 g |
any hop (Pellet) 1 g any hop (Pellet) Hops |
|
0.05 |
0.2% |
|
500 g |
Sorachi Ace (Pellet) 500 g Sorachi Ace (Pellet) Hops |
|
|
99.8% |
|
501 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
190 L |
|
Temperature |
-- |
64 °C |
60 min |
|
|
Mash Out |
Temperature |
-- |
78 °C |
-- |
|
210 L |
|
Sparge |
-- |
78 °C |
60 min |
Starting Mash Thickness:
3 L/kg
|
Target Water Profile
Etown
Notes
Put sanitized carb stone on FV before filling.
Preacidify wort to 4.5pH using Lactic acid. (Volume TBD)
Transfer Wort in at 35-40 Degrees pushing C02 through stone.
Pitch Lacto Starter (Escarpment Lactobacillus Blend?)
Allow to sour overnight, check pH next day. Once it has reach good level of souring (3.5pH?) Cool tank to Fermentation temp (21C) Pull of 30L brink of soured wort and pitch yeast.
Oxygenate for 30-45min through Stone on FV
Dry Hop? Azzaca? Idaho 7?
Fruit??
Wine??
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2024-09-27 18:52 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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