Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
0.50 oz |
Willamette0.5 oz Willamette Hops |
|
Leaf/Whole |
4.5 |
Boil
|
60 min |
|
50% |
|
0.50 oz |
Crystal0.5 oz Crystal Hops |
|
Leaf/Whole |
4.3 |
Boil
|
60 min |
|
50% |
|
1 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
|
|
Infusion |
-- |
152 °F |
90 min |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
1 each |
Whirlfloc Tablet
|
|
Fining |
Boil |
15 min. |
|
1 tsp |
Gelatin Finings
|
|
Fining |
Secondary |
-- |
Priming
|
Method: Dextrose
Amount: 4.8 oz / 136 grams
|
Notes
THIS IS AN EXPERIMENT & HAVE NOT BREWED YET. COMMENTS WELCOME
MASH
1.5 quarts per pound of grain (8.50 lbs grain x 1.5 = 3 gallons+3 cups of mash water)
normal calculation is to take desired mash temp, add the grain weight, add 5 degrees.
152 +8.50 +5 =165.5 degree strike temp
BOIL
Consider adding ABV booster
Crystal Hop substitutions: Hallertauer or Liberty
DUNK SPARGE
Heat 1.5 gallons of water to 170 F. Remove bag, squeeze, place in bucket, dump 170F water on it, let sit 10-20 minutes and pour that back into your boil kettle. If you have some left over you can add that to the boil to reduce boil off volume.
PRIMARY
14 Days at 68 Degrees
SECONDARY
Secondary w/ Gelatin Finings
• boil 2/3 cup water to sterilize
• wait until temp reaches 150°
• stir in 1 tsp gelatin until dissolved
• let sit for 10-15 mins to "bloom"
• do not let it cool below 120°
• dump in secondary
• rack beer into secondary on top of gelatin
• let sit 24 hours at 68°
• drop temp to as close to 40° as possible for 2-3 days
• transfer to bucket and bottle
BOTTLE & CARBONATE
2 weeks
TOTAL TIME
5 weeks
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2012-07-16 17:18 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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