Fermentation History
Target 19°C
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Fermentables
|
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
|
6 kg |
United Kingdom - Maris Otter Pale6 kg Maris Otter Pale |
|
38 |
3.75 |
74.1% |
|
0.50 kg |
Torrified Wheat0.5 kg Torrified Wheat |
|
36 |
2 |
6.2% |
|
0.80 kg |
Crisp Malting - pale wheat malt0.8 kg pale wheat malt |
|
36.8 |
1.87 |
9.9% |
|
0.80 kg |
Holland & Barrett - Oats, Flaked0.8 kg Oats, Flaked |
|
36.8 |
14.81 |
9.9% |
|
8.10 kg / £ 0.00
|
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
12.12 g |
Warrior12.12 g Warrior Hops |
|
Pellet |
14.7 |
Boil at 102 °C
|
60 min |
16 |
7.2% |
|
12.12 g |
Warrior12.12 g Warrior Hops |
|
Pellet |
14.7 |
Boil at 102 °C
|
30 min |
12.3 |
7.2% |
|
18.18 g |
Citra18.18 g Citra Hops |
|
Pellet |
11 |
Whirlpool at 80 °C
|
30 min |
2.4 |
10.8% |
|
18.18 g |
Ekuanot18.18 g Ekuanot Hops |
|
Pellet |
13.6 |
Whirlpool at 80 °C
|
30 min |
2.97 |
10.8% |
|
10 g |
Sorachi Ace10 g Sorachi Ace Hops |
|
Pellet |
11 |
Whirlpool at 80 °C
|
30 min |
1.32 |
6% |
|
18.18 g |
Citra18.18 g Citra Hops |
|
Pellet |
11 |
Dry Hop at 23.8 °C
|
Day 4 |
|
10.8% |
|
18.18 g |
Ekuanot18.18 g Ekuanot Hops |
|
Pellet |
14.25 |
Dry Hop at 23.8 °C
|
Day 4 |
|
10.8% |
|
12.12 g |
Sorachi Ace12.12 g Sorachi Ace Hops |
|
Pellet |
11 |
Dry Hop at 23.8 °C
|
Day 4 |
|
7.2% |
|
24.24 g |
Citra24.24 g Citra Hops |
|
Pellet |
12 |
Dry Hop
|
Day 10 |
|
14.5% |
|
24.24 g |
Ekuanot24.24 g Ekuanot Hops |
|
Pellet |
13.6 |
Dry Hop
|
Day 10 |
|
14.5% |
|
167.56 g
/ £ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
33 L |
Saccharification |
Infusion |
-- |
66 °C |
60 min |
|
|
Mash Out |
Temperature |
-- |
76 °C |
10 min |
Starting Mash Thickness:
4.1 L/kg
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
0.61 tsp |
Gypsum
|
|
Water Agt |
Mash |
1 hr. |
|
15 ml |
CRS/AMS (6.3% HCl, 8.6% H2SO4)
|
|
Water Agt |
Mash |
1 hr. |
Priming
|
Method: co2
CO2 Level: 100 Volumes |
Target Water Profile
Light colored and hoppy
Notes
Add first Dry hop addition 40 hours into active fermentation
40g each of citra and mosaic
Add second dry hop addition at end of fermentation with 5 or so gravity points left to drop, at end of clean up.
30g each of Citra, mosaic and 20g Nelson Sauvin.
Let it sit for 4 days to finish up then Chill to as cold as possible with chilling devise. Monitor temp once bottomed out let is sit there for a few day.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2019-12-04 22:12 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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