Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
0.50 oz |
Mosaic0.5 oz Mosaic Hops |
|
Pellet |
12.5 |
First Wort
|
0 min |
12.33 |
1.8% |
|
2 oz |
Motueka2 oz Motueka Hops |
|
Pellet |
7 |
Boil
|
0 min |
|
7% |
|
6 oz |
Mosaic6 oz Mosaic Hops |
|
Pellet |
12.5 |
Boil
|
0 min |
|
21.1% |
|
8 oz |
Citra8 oz Citra Hops |
|
Pellet |
11 |
Dry Hop
|
0 days |
|
28.1% |
|
8 oz |
Amarillo8 oz Amarillo Hops |
|
Pellet |
8.6 |
Dry Hop
|
0 days |
|
28.1% |
|
4 oz |
Galaxy4 oz Galaxy Hops |
|
Pellet |
14.25 |
Dry Hop
|
0 days |
|
14% |
|
28.50 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
6.50 oz |
Mosaic (Pellet) 6.4999999851317 oz Mosaic (Pellet) Hops |
|
12.33 |
22.9% |
|
2 oz |
Motueka (Pellet) 1.9999999954251 oz Motueka (Pellet) Hops |
|
|
7% |
|
8 oz |
Citra (Pellet) 7.9999999817006 oz Citra (Pellet) Hops |
|
|
28.1% |
|
8 oz |
Amarillo (Pellet) 7.9999999817006 oz Amarillo (Pellet) Hops |
|
|
28.1% |
|
4 oz |
Galaxy (Pellet) 3.9999999908503 oz Galaxy (Pellet) Hops |
|
|
14% |
|
28.50 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
8.5 gal |
|
|
166 °F |
152 °F |
-- |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
2 tsp |
Irish Moss
|
|
Fining |
Boil |
15 min. |
|
5 tsp |
Yeast Nutrient
|
|
Fining |
Boil |
15 min. |
|
0.70 lb |
Mango
|
|
Water Agt |
Secondary |
0 min. |
Yeast
|
- Vermont
|
|
Amount:
|
2 Each |
Cost:
|
|
|
Attenuation (avg):
|
65%
|
Flocculation:
|
Low |
|
Optimum Temp:
|
65 - 78 °F |
Starter:
|
No |
|
Fermentation Temp:
|
-
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
229 B cells required
|
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Target Water Profile
Balanced Profile
| Ca+2 |
Mg+2 |
Na+ |
Cl- |
SO4-2 |
HCO3- |
|
0 |
0 |
0 |
0 |
0 |
0 |
Notes
Mash in with 8.5 gallons (16 l) of water (166°F/74°C) and mash at 152°F (67°C). Sparge with 10 gallons (19 l) of 168°F (76°C) water. Boil for 90 minutes. Do at least a 30-minute hop stand with the flame-out hops before chilling. You will pick up most of your IBUs during this step, but don’t be tempted to put them in during the boil or to shorten the stand.
Pitch the proper amount of yeast, and ferment for roughly a week at 67°F (19°C). Allow the temperature to rise to 70°F (21°C) after vigorous fermentation is done (usually on day 3 or 4).
Dry hop first addition after 1.020. Dry hop second addition at 3 days.
Add puree at first dry hop addition for 7 days.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2020-10-28 18:30 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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