Brew Log History
Target 20°C
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OG: {{ stats.ogGravity | number:3 }}
Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 330ml
Carbs: {{ stats.carbs | number:1 }} g / 330ml
Readings: {{ readingsCount | number }}
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Last Updated: {{ stats.lastupdated.ago }} from {{ stats.lastupdated.source }}
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
5 g |
Amarillo5 g Amarillo Hops |
|
Pellet |
8.6 |
First Wort
|
1 min |
8.09 |
3.1% |
|
5 g |
Amarillo5 g Amarillo Hops |
|
Pellet |
8.6 |
Boil
|
15 min |
3.65 |
3.1% |
|
20 g |
Amarillo20 g Amarillo Hops |
|
Pellet |
8.6 |
Boil
|
10 min |
10.66 |
12.5% |
|
25 g |
Amarillo25 g Amarillo Hops |
|
Pellet |
8.6 |
Boil
|
5 min |
7.33 |
15.6% |
|
25 g |
Amarillo25 g Amarillo Hops |
|
Pellet |
8.6 |
Boil
|
1 min |
1.59 |
15.6% |
|
80 g |
Amarillo80 g Amarillo Hops |
|
Leaf/Whole |
8.6 |
Dry Hop
|
7 days |
|
50% |
|
160 g
/ £ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
11.26 L |
|
Strike |
67 °C |
67 °C |
60 min |
|
14.5 L |
|
Sparge |
77 °C |
77 °C |
-- |
Starting Mash Thickness:
2.85 L/kg
Starting Grain Temp:
19 °C |
Priming
|
Method: sucrose
Amount: 86.3 g
Temp: 20 °C
CO2 Level: 2.3 Volumes |
Target Water Profile
Light colored and hoppy
Notes
Heat 10.5L of water to 7 and mash at 68°C for an hour.
After 1 hour, sparge at 76 through.
In a separate pot, heat 15L of water to 76°C and sparge by carefully add water to the mash and filter out through the mash tun until the boil volume of 18 liters has been reached, collecting in the brew kettle.
Right after sparging, add hops as per addition table.
Pre-boil gravity = (post-boil gravity)*(post-boil volume)/(pre-boil volume) so in this case 1.044 on a pre boil volume of 18 litres
At the end of the boil, cool wort as fast as possible down to yeast pitching temperature 21°C. The OG should be at 1.053 (dilute if not).
Sanitize your fermenter by shaking sanitizer in it, transfer the wort to it, pitch 1/4 pack of Safale S-05 dry yeast (1 gram per litre) without bothering about rehydrating the yeast, shake well for 5 minutes for oxygenation, place a sanitized stopper and blow-off tube and let ferment for 8 days at 19°C in a dark place
ferment 14 days
Bottle beer with minimal oxygenation
Add sugar pastilles for bottling. One per bottle.
Let condition in bottles for 2 weeks (preferably 3)
Refrigerate upright overnight (or for 30 minutes in a deep freezer)
Serve in a pint in one quiet go, leaving the yeast in the bottle
Discard the yeast and rinse the bottle
14/4 - 6g yeast and OG - 1.043
25/4 - Gravity 1.016
06/05 - FG - 1.009
ABV = 4.46%
16/6 - 6g yeast and OG 1.041
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2021-02-16 20:29 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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