Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
7 g |
Mosaic7 g Mosaic Hops |
₹ 10.00 / g
₹ 70.00 |
Pellet |
12.5 |
Boil
|
60 min |
20.86 |
33.3% |
|
7 g |
Mosaic7 g Mosaic Hops |
₹ 10.00 / g
₹ 70.00 |
Pellet |
12.5 |
Dry Hop
|
3 days |
3.89 |
33.3% |
|
7 g |
Cascade7 g Cascade Hops |
₹ 8.00 / g
₹ 56.00 |
Pellet |
7 |
Dry Hop
|
3 days |
2.18 |
33.3% |
|
21 g
/ ₹ 196.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
14 g |
Mosaic (Pellet) 14 g Mosaic (Pellet) Hops |
₹ 10.00 / g
₹ 140.00 |
24.75 |
66.6% |
|
7 g |
Cascade (Pellet) 7 g Cascade (Pellet) Hops |
₹ 8.00 / g
₹ 56.00 |
2.18 |
33.3% |
|
21 g
/ ₹ 196.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
8.5 L |
|
Strike |
70 °C |
65 °C |
70 min |
|
7.1 L |
|
Sparge |
75 °C |
75 °C |
-- |
Starting Mash Thickness:
2.66 L/kg
Starting Grain Temp:
28 °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)
59 B cells required
|
|
|
₹ 240.00
Yeast Pitch Rate and Starter Calculator
|
Priming
|
Method: dextrose
Amount: 85 g
Temp: 28 °C
CO2 Level: 2.5 Volumes |
Target Water Profile
Balanced Profile
Notes
MASH
1．Heat 8.5L of water to strike temperature of 70℃, then add all the malt as well as flaked oats
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 7.1L of 75℃ water, to get total 15.1L volume (0.5L lost to grain absorption).
BOIL
Boil for 60 min.:
1．Add 7g Mosaic hops immediately after hot break
2．At end of boil, top up volume to 11.3L 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 100mL 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 settled yeast.
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
• Crush 7g Mosaic hop pellets and 7g Cascade hop pellets into powder and add evenly into fermentor
BOTTLING
1．Add 85g of dextrose into large priming vessel
2．Rack the beer into priming vessel using autosiphon, and avoid siphoning out any krausen or trub
3．Fully dissolve the priming dextrose, employing gentle stirring to prevent aeration
4．Siphon primed beer into airtight bottles that can withstand beer carbonation pressures
Enjoy after 5 days bottle conditioning.
SANITIZATION
Brew day:
• Thermometer
• Sieves
• Pouring jug
• Fermentor
• Blow-off tube
Bottle day:
• Large priming vessel
• Autosiphon
• Tubing
• Bottling wand
• Bottles
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2020-10-08 13:01 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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