Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
0.25 oz |
El Dorado0.25 oz El Dorado Hops |
|
Pellet |
15.7 |
Boil
|
60 min |
15.81 |
3.6% |
|
1 oz |
Yakima Valley Hops - Monroe1 oz Yakima Valley Hops - Monroe Hops |
|
Pellet |
3.3 |
Boil
|
20 min |
8.05 |
14.3% |
|
1 oz |
Yakima Valley Hops - Monroe (3.3 AA)1 oz Yakima Valley Hops - Monroe (3.3 AA) Hops |
|
Pellet |
3.3 |
Boil
|
10 min |
4.82 |
14.3% |
|
2 oz |
Yakima Valley Hops - Monroe (3.3 AA)2 oz Yakima Valley Hops - Monroe (3.3 AA) Hops |
|
Pellet |
3.3 |
Boil
|
0 min |
|
28.6% |
|
1.25 oz |
El Dorado1.25 oz El Dorado Hops |
|
Pellet |
15.4 |
Dry Hop
|
7 days |
|
17.9% |
|
1.50 oz |
El Dorado1.5 oz El Dorado Hops |
|
Pellet |
15.4 |
Dry Hop
|
4 days |
|
21.4% |
|
7 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
0.25 oz |
El Dorado (Pellet) 0.24999999942814 oz El Dorado (Pellet) Hops |
|
15.81 |
3.6% |
|
1 oz |
Yakima Valley Hops - Monroe (Pellet) 0.99999999771257 oz Yakima Valley Hops - Monroe (Pellet) Hops |
|
8.05 |
14.3% |
|
3 oz |
Yakima Valley Hops - Monroe (3.3 AA) (Pellet) 2.9999999931377 oz Yakima Valley Hops - Monroe (3.3 AA) (Pellet) Hops |
|
4.82 |
42.9% |
|
2.75 oz |
El Dorado (Pellet) 2.7499999937096 oz El Dorado (Pellet) Hops |
|
0 |
39.3% |
|
7 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
3.5 gal |
|
Infusion |
-- |
150 °F |
90 min |
|
5.25 gal |
|
Sparge |
-- |
168 °F |
30 min |
Starting Mash Thickness:
1.33 qt/lb
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
1 tsp |
Irish Moss
|
|
Water Agt |
Boil |
15 min. |
|
1 tsp |
Wyeast - Beer Nutrient
|
|
Water Agt |
Boil |
15 min. |
|
48 oz |
Black Cherry Juice
|
|
Flavor |
Kegging |
-- |
Target Water Profile
Balanced Profile
Notes
Kettle Sour Steps
Starter
-Create a starter with 200 g DME, 2L of filtered tap water, and a pinch of yeast nutrient.
-Add 1/2 tsp 88% lactic acid (should get pH down < 4.5).
-Chill to ~110ºF, add 2 cups uncrushed rye malt.
-Top the starter off with carbonated water. This will purge oxygen and reduce headspace.
-Cap flask with airlock. This will ensure the aerobic competitors do not get the oxygen they need to produce off-flavors.
-Keep the starter as warm as you can (~110ºF is best) for 2-3 days. Strain then pitch directly into wort.
Mash
-Mash in, collect wort, and reduce pH to 4.0-4.3.
-Boil for 15 min (no hops!).
-Cool to 100F and pitch starter.
-Purge headspace with CO2, cover w/ Press'n Seal plastic wrap.
-Hold as close to 90-100F for 24-48 hours.
-Check pH in 24 hours, hold for additional time (if necessary) until pH is 3.2-3.6
-Once desired pH is reached, complete boil and continue as normal.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2019-04-04 17:55 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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