Fermentation History
Target 66°F
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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 %
|
0.40 oz |
Willamette0.4 oz Willamette Hops |
|
Pellet |
6.8 |
Boil
|
60 min |
17.62 |
50% |
0.20 oz |
Willamette0.2 oz Willamette Hops |
|
Pellet |
6.8 |
Boil
|
30 min |
6.77 |
25% |
0.20 oz |
Willamette0.2 oz Willamette Hops |
|
Pellet |
6.8 |
Boil
|
5 min |
1.76 |
25% |
0.80 oz
/ $ 0.00
|
Hops Summary
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
0.80 oz |
Willamette (Pellet) 0.79999999817006 oz Willamette (Pellet) Hops |
|
26.15 |
100% |
0.80 oz
/ $ 0.00
|
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
11 qt |
BIAB |
Infusion |
-- |
153 °F |
60 min |
6.12 qt |
Dunk soarge in new pot |
Sparge |
-- |
168 °F |
10 min |
Priming
Method: co2
CO2 Level: 2.4 Volumes |
Target Water Profile
RO water
Notes
Recipe volumes aim for 0.6 gal boil off to 3.35 gal, 0.1 gal loss to hops, and 0.25 gal loss to trub, to end up with 3.0 gal into keg.
Ideally use Maris Otter as the base malt, and delete the Munich (or leave it)- when I went to brew my MO was bad, so I replaced with the 2-row and Munich to make up for it.
Use DRC (double roast crystal; 110° L) if you can instead of Extra Dark Crystal.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2020-09-11 15:37 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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