Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
21 g |
Barth-Haas - Hallertauer Magnum21 g Hallertauer Magnum Hops |
|
Pellet |
11.5 |
Boil
|
60 min |
28.15 |
100% |
|
21 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
5 gal |
|
Infusion |
162 °F |
151 °F |
90 min |
|
3 gal |
|
Batch Sparge |
190 °F |
180 °F |
15 min |
Target Water Profile
Ward Labs
Notes
3 Liter starter of Lallemand Nottingham yeast about 3 days before brew day. Decant and make a 1/2 liter starter to pitch at high krausen.
2 weeks prior to brew day, fill a mason jar with char #3 oak spirals and top it off with whiskey (weller or dickel). After primary fermentation is complete, add the beer to secondary and put only the chips into the secondary with a nylon hop sack. Taste it every week to see how it is coming along.
I typically use a keg to do secondary as the opening makes it easier to add/remove the chips and the SS is more sanitary and doesn't break like glass.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2020-09-25 13:44 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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