Fermentation History
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Carbs: {{ stats.carbs | number:1 }} g / 12oz
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Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
1 oz |
Magnum1 oz Magnum Hops |
|
Leaf/Whole |
15 |
Boil
|
60 min |
15.9 |
14.3% |
|
2 oz |
Saaz2 oz Saaz Hops |
|
Leaf/Whole |
3.5 |
Boil
|
30 min |
5.7 |
28.6% |
|
2 oz |
Tettnanger2 oz Tettnanger Hops |
|
Leaf/Whole |
4.5 |
Boil at 212 °F
|
10 min |
3.46 |
28.6% |
|
2 oz |
Sterling2 oz Sterling Hops |
|
Pellet |
8.7 |
Whirlpool at 170 °F
|
20 min |
3.15 |
28.6% |
|
7 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
1 oz |
Magnum (Leaf/Whole) 0.99999999771257 oz Magnum (Leaf/Whole) Hops |
|
15.9 |
14.3% |
|
2 oz |
Saaz (Leaf/Whole) 1.9999999954251 oz Saaz (Leaf/Whole) Hops |
|
5.7 |
28.6% |
|
2 oz |
Tettnanger (Leaf/Whole) 1.9999999954251 oz Tettnanger (Leaf/Whole) Hops |
|
3.46 |
28.6% |
|
2 oz |
Sterling (Pellet) 1.9999999954251 oz Sterling (Pellet) Hops |
|
3.15 |
28.6% |
|
7 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
7 gal |
|
Strike |
177 °F |
148 °F |
60 min |
Starting Mash Thickness:
1.2 qt/lb
Starting Grain Temp:
145 °F |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
1 each |
Whirlfloc
|
|
Water Agt |
Boil |
10 min. |
Yeast
|
Imperial Yeast - A07 Flagship
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
73%
|
Flocculation:
|
Medium-low |
|
Optimum Temp:
|
60 - 72 °F |
Starter:
|
No |
|
Fermentation Temp:
|
-
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
231 B cells required
|
|
|
Wyeast - German Ale 1007
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
75%
|
Flocculation:
|
Low |
|
Optimum Temp:
|
55 - 68 °F |
Starter:
|
No |
|
Fermentation Temp:
|
-
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
231 B cells required
|
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Priming
|
Method: co2
Amount: -12 psi
Temp: 68 °F
CO2 Level: 0 Volumes |
Target Water Profile
Balanced Profile
Notes
Orgin planned as a Kolsch, switched to Marzen while milling grains using 20L (short on Vienna)
Yeast
5 gal: Kolsch (1007)
5 gal: flagship (imp)
Og
Tank Kolsch : 1.059 (cooled to 69 deg)
Tank Flagship: 1.065 ""
Fg
my notes using a 8 gal + 3 gal (whirlpool) kettle:
2 gallon boiled - add 1 per fermenter
Mash thickness 1.25 p lb (7.5 gal strike water)
Batch sparge method
Fill 7.5 gallon BK with water - 175 degrees
(note - needed 2 more additional gal - added to 3 gal BK)
17.5 gallons used
20 minute heat-up MT
Fill tea kettle ? not used - target ok
Refill 7.5 gallon more for sparge water (170)
Recirculate (first 30 min) add hot as need water
Shoot for 148
Batch sparge 3 times each with vorlauf each time
First runoff to 3 gal kettle -
Then to 7 gal BB fermenter
Boil 60 and then cool to 85 (refrig overnight)
Add Yeast at 69 deg
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2020-01-20 20:03 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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