Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
6 g |
Citra6 g Citra Hops |
₹ 10.00 / g
₹ 60.00 |
Pellet |
11 |
Boil at 100 °C
|
60 min |
17.69 |
50% |
|
6 g |
Citra6 g Citra Hops |
₹ 10.00 / g
₹ 60.00 |
Pellet |
11 |
Dry Hop
|
3 days |
3 |
50% |
|
12 g
/ ₹ 120.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
12 g |
Citra (Pellet) 12 g Citra (Pellet) Hops |
₹ 10.00 / g
₹ 120.00 |
20.69 |
100% |
|
12 g
/ ₹ 120.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
7 L |
|
Strike |
68 °C |
63 °C |
70 min |
|
8.6 L |
|
Sparge |
75 °C |
75 °C |
-- |
Starting Mash Thickness:
2.98 L/kg
Starting Grain Temp:
29 °C |
Yeast
|
AEB - Fermoale AY3
|
|
Amount:
|
8 Grams |
Cost:
|
₹ 30.00 / g
₹ 240.00 |
|
Attenuation (avg):
|
87%
|
Flocculation:
|
High |
|
Optimum Temp:
|
14 - 25 °C |
Starter:
|
No |
|
Fermentation Temp:
|
29 °C
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
47 B cells required
|
|
|
₹ 240.00
Yeast Pitch Rate and Starter Calculator
|
Priming
|
Method: dextrose
Amount: 80g
Temp: 29 °C
CO2 Level: 2.5 Volumes |
Target Water Profile
Balanced Profile
Notes
I wrote this recipe for using up all the odd/spare quantities of brewing ingredients on hand.
MASH
1．Heat 7L of water to strike temperature of 68℃, then add all the malt as well as flaked wheat
2．Mash for 70 min. stirring every 10 min., maintaining 63-65℃ throughout
3．Mash out at 75℃ after 70 min.
SPARGE
Sparge very slowly with 8.6L of 75℃ water, to get total 15.1L volume (0.5L lost to grain absorption).
BOIL
Boil for 60 min.:
1．Add 120g dextrose at start (to increase ABV)
2．Add 6g citra hops immediately after hot break
3．At end of boil, top up volume to 11.2L if boil was aggressive and volume comes up short
TRANSFER TO FERMENTOR
1．Rapidly cool wort to 22℃ using a copper immersion chiller and recirculating water from an ice bath
2．Transfer into fermentor by pouring wort from a height through a very fine mesh sieve
3．Discard hop remains and other gunk collected in the sieve (approx 200mL lost)
PITCHING
1．Pitch 8g of dry yeast into fermentor, uniformly on the surface area of the wort
2．Shake fermentor vigourously to disperse yeast and further aerate the wort
FERMENTING & DRY HOPPING
Ferment for 5 days at 28-29℃. Gently shake fermentor every two days to rouse yeast settled in the trub.
1．For first three days, use a blow-off tube with exit placed in a bowl of sanitizer solution
2．After three days and/or initial vigorous fermentation has subsided:
• Remove blow off tube and replace with sanitizer-filled airlock
• Add 6g citra hop pellets crushed into powder, evenly across surface of fermentor
BOTTLING
1．Add 80g of dextrose into large priming vessel
2．Rack the beer into priming vessel using racking cane, tubing and autosiphon
3．Avoid siphoning out any krausen as well as trub
4．Fully dissolve the priming dextrose into the beer, employing gentle stirring to prevent aeration
5．Siphon primed beer into airtight bottles that can withstand beer carbonation pressures
Enjoy after 5 days bottle conditioning.
SANITIZATION
Brew day:
• Thermometer
• Sieve
• Pouring jug
• Fermentor
• Blow-off tube
Bottle day:
• Large priming vessel
• Racking cane
• Tubing
• Autosiphon
• Bottles
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2020-09-21 23:34 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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