Fermentation History
Target 19°C
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Carbs: {{ stats.carbs | number:1 }} g / 1.25ml
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Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
70 g |
Charles Faram - NZ Pacific Jade70 g NZ Pacific Jade Hops |
|
Pellet |
13 |
Boil
|
60 min |
38.29 |
100% |
|
70 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
57 L |
|
Strike |
69 °C |
67 °C |
60 min |
|
30 L |
|
Sparge |
76 °C |
76 °C |
60 min |
Starting Mash Thickness:
3 L/kg
Starting Grain Temp:
18 °C |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
5 g |
Wyeast - Beer Nutrient
|
$ 0.20 / g
$ 1.00 |
Other |
Boil |
15 min. |
|
2 each |
Whirlfloc tablet
|
|
Water Agt |
Boil |
15 min. |
|
35 g |
Gypsum
|
$ 0.02 / g
$ 0.70 |
Water Agt |
Mash |
0 min. |
|
5 g |
Epsom Salt
|
|
Water Agt |
Mash |
0 min. |
|
8 g |
Table Salt
|
|
Water Agt |
Mash |
0 min. |
|
$ 1.70
|
Priming
|
Method: co2
Amount: 2.18 bar
Temp: 20 °C
CO2 Level: 2.75 Volumes |
Target Water Profile
London (Porter, dark ales)
Notes
Recipe is:
Recipe: (23li)
Whenuapai Barrel aged stout:
OG: 1.090
FG: 1.020
ABV 9.2
Boil: 60 mins
American Ale: 5kg
Munich malt: 1kg
Crystal dark: 0.5kg
Crystal med: 0.5kg
Oats flaked: 0.4kg
Choc malt (dark): 0.4kg
Choc malt (light): 0.4kg
Hops: Pac Jade 30g at 60 mins
Yeast: Nottingham Ale x 2
Calcium Sulphate (Gypsum) 10g at Mash
Deltafloc: 1 tab at 15mins remaining.
Mash water: 24.52 li
Sparge water: 7.04 li
Mash 67 deg C for 90 mins
Mash out 75 deg C for 10 mins
Ferment 19 deg C for 10 days and 0 deg C for 2 days
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2021-04-09 19:38 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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