Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
3 oz |
Glacier3 oz Glacier Hops |
|
Pellet |
5 |
Boil
|
60 min |
39.05 |
66.7% |
|
0.75 oz |
Challenger0.75 oz Challenger Hops |
|
Pellet |
8 |
Boil
|
60 min |
15.62 |
16.7% |
|
0.75 oz |
Cascade0.75 oz Cascade Hops |
|
Pellet |
6 |
Boil
|
60 min |
11.72 |
16.7% |
|
4.50 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
3 oz |
Glacier (Pellet) 2.9999999931377 oz Glacier (Pellet) Hops |
|
39.05 |
66.7% |
|
0.75 oz |
Challenger (Pellet) 0.74999999828443 oz Challenger (Pellet) Hops |
|
15.62 |
16.7% |
|
0.75 oz |
Cascade (Pellet) 0.74999999828443 oz Cascade (Pellet) Hops |
|
11.72 |
16.7% |
|
4.50 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
7 gal |
|
Strike |
152 °F |
152 °F |
90 min |
|
|
|
Temperature |
170 °F |
170 °F |
-- |
|
4 qt |
Varies from batch to batch, looking for a total of 7.5 gals |
Sparge |
180 °F |
190 °F |
-- |
Starting Mash Thickness:
1.75 qt/lb
Starting Grain Temp:
152 °F |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
1.50 tsp |
Amylase Enzyme Formula
|
|
Other |
Mash |
0 min. |
|
1.25 tsp |
Wyeast - Beer Nutrient
|
|
Other |
Boil |
15 min. |
|
4 each |
Vanilla Bean
|
|
Spice |
Secondary |
14 days |
|
2 oz |
Coffee
|
|
Flavor |
Secondary |
12 hr. |
Yeast
|
Wyeast - Belgian Stout 1581
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
80%
|
Flocculation:
|
Medium |
|
Optimum Temp:
|
65 - 75 °F |
Starter:
|
No |
|
Fermentation Temp:
|
65 °F
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
171 B cells required
|
|
|
Wyeast - Hella Bock 2487
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
72%
|
Flocculation:
|
Medium |
|
Optimum Temp:
|
48 - 56 °F |
Starter:
|
No |
|
Fermentation Temp:
|
65 °F
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
171 B cells required
|
|
|
Wyeast - Staro Prague Lager 2782
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
72%
|
Flocculation:
|
High |
|
Optimum Temp:
|
50 - 58 °F |
Starter:
|
No |
|
Fermentation Temp:
|
65 °F
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
171 B cells required
|
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Priming
|
Method: dextrose
Amount: 4 oz
Temp: 68 °F
CO2 Level: 2 Volumes |
Target Water Profile
Balanced Profile
Notes
Slice and scrap 3-5 grade 2 vanilla beans add all to secondary fermenter 2-4 weeks.
Add 1/4 cups ( preferred ) coffee ground to secondary 12-24 hours.
This beer can take a very long time to ferment, found that the coffee grounds reacts with the yeast and restarts the
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2023-08-19 18:58 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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