Fermentation History
Target 14°C
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Carbs: {{ stats.carbs | number:1 }} g / 330ml
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Fermentables
|
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
|
2.30 kg |
New Zealand - BEST Pilsen Malt (BESTMALZ)2.3 kg BEST Pilsen Malt (BESTMALZ) |
|
38.1 |
3.5 |
46.9% |
|
2.30 kg |
Gladfield German Pilsner Malt2.3 kg Gladfield German Pilsner Malt |
|
37.3 |
4 |
46.9% |
|
300 g |
Sour Grapes Malt300 g Sour Grapes Malt |
|
12.4 |
4 |
6.1% |
|
4.90 kg / $ 0.00
|
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
20 g |
Nelson Sauvin20 g Nelson Sauvin Hops |
|
Pellet |
10.1 |
Boil
|
60 min |
21.75 |
13.3% |
|
15 g |
Riwaka15 g Riwaka Hops |
|
Pellet |
6.2 |
Boil
|
10 min |
3.63 |
10% |
|
30 g |
Nelson Sauvin30 g Nelson Sauvin Hops |
|
Pellet |
10.1 |
Aroma
|
15 min |
16.19 |
20% |
|
25 g |
Motueka25 g Motueka Hops |
|
Pellet |
8.2 |
Aroma
|
15 min |
10.95 |
16.7% |
|
35 g |
Riwaka35 g Riwaka Hops |
|
Pellet |
6.2 |
Dry Hop
|
5 days |
|
23.3% |
|
25 g |
Motueka25 g Motueka Hops |
|
Pellet |
8.2 |
Dry Hop
|
5 days |
|
16.7% |
|
150 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
13.2 L |
Saccharification |
Infusion |
-- |
65 °C |
75 min |
|
|
Mash Out |
Temperature |
-- |
76 °C |
10 min |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
6 g |
Gypsum (Calcium Sulfate)
|
|
Water Agt |
Mash |
1 hr. |
|
3 g |
Gypsum (Calcium Sulfate)
|
|
Water Agt |
Mash |
0 min. |
Target Water Profile
Balanced Profile
Notes
This recipe uses a lager yeast that is tolerant of warmer fermentation temperatures while maintaining a clean fermentation profile. If possible, ferment at the cool end of the range (12C - 15C). The beer will benefit from lagering for at least 2 weeks if kegged or after bottle conditioning is complete. It will continue to improve if stored cool.
- If flavour minerals are available, add to boil only as mash pH is taken care of with acid malt.
- If available, add kettle finings and yeast nutrient 15 min before the end of boil.
- Cool the wort to 85C, add the whirlpool hops and maintain the temp at 85C for 20 min before continuing to chill to pitching temp.
- It is recommended that the yeast be rehydrated per the manufacturers instructions. Pitch at 12C - 15C and maintain until fermentation is nearing completion.
- Once fermentation slows (~7 - 10 days), raise temp to 18C for a diacetyl rest and add the dry hop addition.
- After 5 days, cold crash to 2C and let lager for at least a week before packaging.
- Carbonate to 2.7 volumes of CO2.
Last Updated and Sharing
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- Last Updated: 2020-03-21 23:13 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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