Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
25 g |
Cascade25 g Cascade Hops |
$ 93.00 / kg
$ 2.33 |
Pellet |
7 |
Boil
|
45 min |
8.98 |
12.5% |
|
25 g |
Centennial25 g Centennial Hops |
$ 89.60 / kg
$ 2.24 |
Pellet |
10 |
Boil
|
45 min |
12.83 |
12.5% |
|
25 g |
Cascade25 g Cascade Hops |
$ 93.00 / kg
$ 2.33 |
Pellet |
7 |
Boil
|
30 min |
7.52 |
12.5% |
|
25 g |
Centennial25 g Centennial Hops |
$ 89.60 / kg
$ 2.24 |
Pellet |
10 |
Boil
|
30 min |
10.74 |
12.5% |
|
25 g |
Cascade25 g Cascade Hops |
$ 93.00 / kg
$ 2.33 |
Pellet |
7 |
Boil
|
1 min |
0.42 |
12.5% |
|
25 g |
Centennial25 g Centennial Hops |
$ 89.60 / kg
$ 2.24 |
Pellet |
10 |
Boil
|
1 min |
0.6 |
12.5% |
|
25 g |
Cascade25 g Cascade Hops |
$ 93.00 / kg
$ 2.33 |
Pellet |
7 |
Dry Hop (High Krausen)
|
5 days |
|
12.5% |
|
25 g |
Centennial25 g Centennial Hops |
$ 89.60 / kg
$ 2.24 |
Pellet |
10 |
Dry Hop (High Krausen)
|
5 days |
|
12.5% |
|
200 g
/ $ 18.26
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
100 g |
Cascade (Pellet) 100 g Cascade (Pellet) Hops |
$ 93.00 / kg
$ 9.30 |
16.92 |
50% |
|
100 g |
Centennial (Pellet) 100 g Centennial (Pellet) Hops |
$ 89.60 / kg
$ 8.96 |
24.17 |
50% |
|
200 g
/ $ 18.26
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
24 L |
(a) Rest at 50 degrees for 10 mins, (b) Rest at 63 degrees for 90 mins, (c) Rest at 72 degrees and hold for 20 mins, (d) mash out at 78 degrees for 5 mins |
Strike |
72 °C |
65 °C |
120 min |
|
3 L |
(a) sparge half the grain in a separate pot |
Batch Sparge |
78 °C |
78 °C |
10 min |
|
3 L |
(a) sparge half the grain in a separate pot |
Batch Sparge |
78 °C |
78 °C |
10 min |
|
17.5 L |
|
Top Off |
22 °C |
22 °C |
-- |
Starting Mash Thickness:
2.5 L/kg
Starting Grain Temp:
22 °C |
Priming
|
Method: sucrose
Amount: 166.2 g
Temp: 20 °C
CO2 Level: 1.9 Volumes |
Target Water Profile
Balanced Profile II
Notes
- (4 days prior) - Fermentis SAF-04 yeast (11.5g) is prepared as a starter by boiling 400g of Water + 200g DME + 200g table sugar + 1g YN + 1g G-F + 0.5g DAP for 15 minutes. Once well combined, cool to 28 degrees Celsius and pitch the yeast in the broth.
Ferment for 4 days under 5psi of spunding valve pressure.
- (24hr prior) - 40L of water is measured in a 60L Pressure fermenting keg. The water is pre-treated with 2x Campden tablets and allowed to gas off sulfides for 24hrs. To the water, 4g of Calcium Sulfate + 2g of Calcium Chloride and + 4g of Citric acid are added. The fermenter can be fixed with an airlock to allow any gasses to be released.
- Remove 20L of water from the fermenter chamber and begin heating the water to 70 degrees Celsius strike temperature.
Begin recirculation pumps, using a bazooka screen for the intake line. Line the pot with two grain bags for half the grain each. Add the 8kg of combined grain to the pot and begin mashing with a paddle. The grain must mash for 120 minutes at 62 degrees Celsius.
- The enzymes are deactivated with a final heat to 78 degrees Celsius. The grain is sparged with 4L of water in a separate pot and the water is re-added to the pot to a total volume of 25L.
- The mash is boiled to 90 degrees Celsius and the hop schedule is followed for a 60 minute boil.
- At 15 minutes, ensure that all yeast nutrients, sugars and finnings have been added to the boil. Also add the immersion chiller to the pot and prepare 30L of Ice for chilling of the wort.
- Flameout occurs after 60 minutes and immersion chilling begins until the temperature is less than 25 degrees Celsius.
- The wort is pumped into the 60L pressure fermenter and the final volume of the beer is made up to 40L with the pre-prepared water from earlier. This water may need to be transferred to a separate fermenter so that it is not originally in the fermenter prior to pumping in the wort. This is in case there is more plain water in the fermenter than there needs to be.
- The yeast is added to the fermenter and fermentation is allowed to begin. Hops are suspended from the inside chamber using a magnet inside a hop bag. Ferment for 14 days in total up to 15psi spunding valve pressure.
- After 2 days, a High Krausen should have formed and this is when 100g of Cascade hops are added by removing the magnet on the hop bag from the outside. Opening of the fermenter should not be necessary.
OPTIONALLY: The fermenter can remove the Trub from the collection vessel to improve yield of beer.
- At the 14th day, de-gas the beer by incrementally reducing the spunding valve pressure down to 2-3psi over the course of 24 hours to ensure the beer is entirely de-gassed.
- Transfer to kegs and add 150g of sugar to each keg once filled. As the sugar is added, the keg lid must be already fitted and ready to pull upward to seal to ensure the sugar does not cause a de-gas eruption of the beer out of the keg. This should be done with two people assisting. This is why ensuring the beer is fully degassed is vital to reduce eruption. Seal immediately and allow to secondary ferment for 4 weeks in order to age and carbonate naturally.
- Serve at 50kpa and 5 degrees Celsius.
NOTE: This method should reduce or eliminate the need for pressurised CO2 to carbonate and displace the beer from the keg. Natural carbonation should be used.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2021-05-09 09:52 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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