Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
2 oz |
Nelson Sauvin2 oz Nelson Sauvin Hops |
|
Leaf/Whole |
12.5 |
Boil
|
10 min |
39.39 |
33.3% |
|
2 oz |
Hallertau Blanc2 oz Hallertau Blanc Hops |
|
Leaf/Whole |
10 |
Boil
|
10 min |
31.51 |
33.3% |
|
1 oz |
Nelson Sauvin1 oz Nelson Sauvin Hops |
|
Leaf/Whole |
12.5 |
Dry Hop
|
0 days |
|
16.7% |
|
1 oz |
Hallertau Blanc1 oz Hallertau Blanc Hops |
|
Leaf/Whole |
10 |
Dry Hop
|
0 days |
|
16.7% |
|
6 oz
/ $ 0.00
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
5 ml |
Alpha Amylase
|
|
Water Agt |
Mash |
-- |
|
5 ml |
Amyloglucosidase
|
|
Water Agt |
Mash |
-- |
Target Water Profile
Balanced Profile
| Ca+2 |
Mg+2 |
Na+ |
Cl- |
SO4-2 |
HCO3- |
|
0 |
0 |
0 |
0 |
0 |
0 |
Notes
- Heat 2.5 gallons of water to 150° F using a thermometer.
- Please note there are no specialty grains in this recipe.
- Stir in the 6 lbs Gold malt syrup and 1 lb Golden Light DME,
and heat as necessary to 145° F using a thermometer.
- Add the 5 ml of Alpha Amylase Enzyme, and allow to sit for 1
hour, checking temperature every 10 minutes. Heat as neces-
sary to maintain temperature.
- Bring wort to a boil. Boil for 10 minutes and remove from heat.
•Add 2 oz each of Nelson Sauvin and Hallertau Blanc hops.
Allow to steep for 10 minutes before chilling.
- Cool the wort. When the 10-minute boil and 10 minute
hopstand is finished, cool the wort to approximately 100° F
as rapidly as possible. Use a wort chiller, or put the kettle in an
ice bath in your sink.
- Sanitize fermenting equipment and yeast pack. While the
wort cools, sanitize the fermenting equipment – fermenter, lid
or stopper, airlock, funnel, etc – along with the yeast packet.
- Fill primary fermenter with 2 gallons of cold water, then pour
in the cooled wort. Leave any thick sludge in the bottom of the
kettle.
- Add more cold water as needed to bring the volume to
5 gallons.
- Aerate the wort. Seal the fermenter and rock back and forth
to splash for a few minutes, or use an aeration system and
diffusion stone.
- Measure specific gravity of the wort with a hydrometer
and record in the "BREWER'S NOTES" section.
- Add yeast once the temperature of the wort is 75°F or lower
(not warm to the touch). Sanitize and open the yeast pack and
carefully pour the contents into the primary fermenter.
- Add the 5 ml Amyloglucosidase Enzyme to the fermenter.
- Seal the fermenter. Add approximately 1 tablespoon of water
to the sanitized fermentation lock. Insert the airlock into rubber
stopper or lid, and seal the fermenter.
- Move the fermenter to a warm, dark, quiet spot until
fermentation begins.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2019-10-07 22:37 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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