Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
10 g |
Pacific Gem10 g Pacific Gem Hops |
|
Leaf/Whole |
15.4 |
Boil
|
90 min |
17.49 |
12.5% |
|
40 g |
Saaz40 g Saaz Hops |
|
Pellet |
3.5 |
Boil
|
90 min |
17.49 |
50% |
|
10 g |
Mandarina Bavaria10 g Mandarina Bavaria Hops |
|
Pellet |
8.5 |
Boil
|
15 min |
4.93 |
12.5% |
|
20 g |
Saaz20 g Saaz Hops |
|
Pellet |
3.5 |
Boil
|
15 min |
4.06 |
25% |
|
80 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
16 L |
|
Infusion |
74 °C |
67 °C |
110 min |
Starting Mash Thickness:
2.8 L/kg
Starting Grain Temp:
18 °C |
Target Water Profile
Balanced Profile
Notes
Mash start 0850 with 5kg Gladfield Pilsner Malt and 500gm Gladfiled Redback Malt in 16L at 66-68C.
Start recirculating at 1020 after blockage in manifold causing no pumping. Running nice and clear at 1040. Wort temp in mash before recirc 65C - nearly 70C after recirc. Start transfer to Kettle 1045. Start sparge 1048.
Fire up gs at 1055 with 15L. Stop sparge at 1100 - collect 33L.
Boiling at 1120 - add 10mgs Pacific Gem and 40gms Czech Saaz in spider at boil. Add late addition 20gms Saaz and 10gms Mandarina Bavaria at 1245 for last 15mins. Flame out at 1300.
Start cooling ( 2 x 2 ) at 1300. Down to 70C at 1305, 60C at 1309, 45C at 1315, 40C at 1318, 30C at 1328, 25C at 1336, 20C at 1350.
Start runoff to MJ Fermenter at 1355 at 20C. OG 1052 = 70%. 17C at 1417.
Saturate yeast with 1/2 wort from gravity test and 1/2 water.
Collect xxL. Pitch yeast at 1515. All cleaned up by 1530. Good day after clogged manifold earlier. Go Brew 44.
Thus 17/9 0800 light bubbling every 3-4 secs, 1130 stronger bubbling every 2 secs. Smells good, no hint of sulphur.
Friday 18/9 Still bubbling well with a hint of sulphur smell but not unpleasant.
Saturday 19th bubbling slowed to every 3 secs. Still sulphury smell. Tasting very nice, no hint of sulphur - cloudy with a way to go yet but good balance between hops and malt with nice dryish feel.
Sunday 20th bubbling down to every 8-9 secs less sulphur smell.
Tuesday 22/9 Very slight bubbling - almost finished. Gravity 1014-1015. Still slight sulphur smell in fridge, gravity sample very slight sulphur smell but not noticeable in taste, still cloudy. Rack off to F1 - Still some yeast activity on top. Collect 22L and lift temp to 20C for D. Rest. Salvage yeast 700ml to Erenmeyer Flask.
Wed 23/9 Temp up to 21C and very slow bubbling. Drop temp to 10C for some lagering and hopeful clearing.
Sunday 27/9 sitting at 8C tastes good with very slight sulphur smell.
Tuesday 29/9 Gravity now 1012 and tasting superb, very slight sulphur smell. Runoff to Keg3 and collect 19L + GG946ml squealer and 3 x 500ml bottles = 21.5L.
Thursday 8/10 little taste test - tasting really good with nice malt flavours and good hop bitterness for balance... reasonably conditioned still a bit cloudy... looking forward to this after a month.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2020-10-07 22:21 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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