Brew Log History
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Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
0.50 oz |
Chinook0.5 oz Chinook Hops |
|
Leaf/Whole |
13 |
Boil
|
60 min |
20.71 |
66.7% |
|
0.25 oz |
Saaz0.25 oz Saaz Hops |
|
Leaf/Whole |
3.5 |
Boil
|
5 min |
0.56 |
33.3% |
|
0.75 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
0.50 oz |
Chinook (Leaf/Whole) 0.49999999885628 oz Chinook (Leaf/Whole) Hops |
|
20.71 |
66.7% |
|
0.25 oz |
Saaz (Leaf/Whole) 0.24999999942814 oz Saaz (Leaf/Whole) Hops |
|
0.56 |
33.3% |
|
0.75 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
4.54 gal |
HERMS |
Infusion |
-- |
150 °F |
60 min |
|
|
Mash out |
Temperature |
-- |
168 °F |
8 min |
|
5.25 gal |
|
Sparge |
-- |
168 °F |
15 min |
Starting Mash Thickness:
1.5 qt/lb
|
Target Water Profile
2017 CWD Water (Essex Jct, VT, USA)
Notes
I'll try to give more detail guys. I have a RIMS system. It will differ from a step mash obviously. This is the mash & boil process:
- Put water in HLT and start to heat upto 168F.
- Put water in Mash Tun. Start circulating and set temp to 131F.
- Crush grain except corn.
- Stop MT pump. Throw in grain (and corn). I also throw in some rice hulls with every batch. Add water if needed to achieve a somewhat soupy mash.
- Vorlauf. When done, start MT pump and maintain 131F for 15 min.
- Ramp to 150F for 60 minutes.
- Ramp to 160F for 15 minutes.
- Ramp to 168F.
- Sparge from HLT onto Boil Kettle. Add FWH to boil kettle.
- Bring to boil. Boil for 30 minutes and add 60 minutes hops.
- Boil for 45 minutes and add 15 minute hops.
- Boil for 5 minutes and add yeast nutrient.
- Boil 10 minutes, then chill wort.
- Drain (rack) to primary.
- I make yeast starters for just about all my beers. Especially lagers. About 7-10 days prior to brewing pitch yeast in 1000ml starter. When done add another 1000ml. When this is done, I cool the starter in a fridge. A couple of days before brewing I decant liquid, warm up the yeast to room temp and add another 500-750ml.
- Aerate wort. Chill wort for a few hours then pitch yeast. I try to make sure yeast is about the same temp as the wort.
- I set my fermentation chamber to 54F. Let it sit for a 17-18 days. Might be done way before that but let the yeast do it's thing.
- Ramp beer up to 63-64F over the next 3 days. Might not be necessary after 17 days but it's a habit.
- Rack to secondary. Set temp to 32-35F and let sit for 30-45 days.
- Rack to keg.
- Carbonate and enjoy in 2-3 weeks...
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2019-04-29 00:55 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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