Hop Water - Centennial - Beer Recipe - Brewer's Friend

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Hop Water - Centennial

11 calories 0.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 10 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.33 gallons
Post Boil Size: 5.05 gallons
Pre Boil Gravity: 1.004 (recipe based estimate)
Post Boil Gravity: 1.004 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Arthur Forwood
Hop Utilization: 99%
Calories: 11 calories (Per 12oz)
Carbs: 0.3 g (Per 12oz)
Created: Sunday November 17th 2024
1.004
1.000
0.5%
11.7
0.0
4.4
5.77
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 oz Cane Sugar7 oz Cane Sugar $ 0.04 / oz
$ 0.28 		46 0 100%
7 oz / $ 0.28
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz BSG - Sabro2 oz Sabro Hops $ 10.00 / lb
$ 1.25 		Pellet 14 Hop Stand at 170 °F 10 min 11.74 50%
2 oz BSG - Sabro2 oz Sabro Hops $ 10.00 / lb
$ 1.25 		Pellet 14 Dry Hop at 68 °F 5 days 50%
4 oz / $ 2.50
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Gypsum Water Agt Mash 0 min.
4 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
1.25 oz Lactic acid Water Agt Mash 0 min.
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
$ 2.99 / each
$ 2.99
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 7 B cells required
$ 2.99 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 7 oz       Temp: 68 °F       CO2 Level: 3.5 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
132.9 9 20 170 80 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1 gal Strike 212 °F 212 °F 10 min
4 gal Added after boil Temperature 68 °F 70 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb    
Mash volume with grains (equipment estimates -0.03 g | -0.1 qt)    
Remaining sparge water volume (equipment estimates 5.52 g | 22.1 qt) 5.55 22.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.03 0.1  
Pre boil volume (equipment estimates 5.3 g | 21.2 qt) 5.33 21.3  
Boil off losses -0.25 -1  
Post boil Volume 5.05 20.2  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Top off amount 0.03 0.1  
Going into fermentor 5 20  
Total: 5.55 22.2
Equipment Profile Used: System Default
 
Notes
  1. Add the gypsum, calcium chloride and lemon juice (The lactic acid is actually lemon juice, the point is to get the pH between 4 - 4.6.) to the Gallon of water.

  2. bring to a boil and then add enough water to bring down to ~170*F.

  3. Once at 170 add half the hops of your choice and let stand for 10-20 minutes.

  4. Pour the hop water into a corny keg, add the 7oz of sugar and top off with cold water.

  5. Once full add yeast and the rest of the hops in a hop sock, remove the hops after the amount of time for dry hopping.

  6. Let it naturally carbonate for 1-2 weeks.

  7. Cold crash to 35*F for 48 hours, pour off a bit until clearish, then transfer from that corny keg to a new one to serve from.

  8. Every few days put 30psi into the keg to help keep the hop water highly carbonated.
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  • Last Updated: 2024-12-07 19:00 UTC