Brew Log History
Target 70°F
Ambient: {{ stats.ambient | number:0 }} °F
OG: {{ stats.ogGravity | number:3 }}
Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz
Readings: {{ readingsCount | number }}
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Last Updated: {{ stats.lastupdated.ago }} from {{ stats.lastupdated.source }}
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
0.25 oz |
Falconer's Flight0.25 oz Falconer's Flight Hops |
|
Pellet |
11.4 |
Boil
|
45 min |
9.9 |
25% |
|
0.75 oz |
Falconer's Flight0.75 oz Falconer's Flight Hops |
|
Pellet |
11.4 |
Boil
|
30 min |
24.86 |
75% |
|
1 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
1 oz |
Falconer's Flight (Pellet) 0.99999999771257 oz Falconer's Flight (Pellet) Hops |
|
34.76 |
100% |
|
1 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
3.6 gal |
Protein Rest |
Sparge |
-- |
140 °F |
20 min |
|
5.5 gal |
Saccharification Rest |
Sparge |
-- |
170 °F |
40 min |
Starting Mash Thickness:
1.25 qt/lb
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
15 ml |
Acetic Acid (5%)
|
|
Water Agt |
Mash |
0 min. |
|
6 g |
Calcium Cholride
|
|
Water Agt |
Mash |
0 min. |
|
2 g |
Epsom Salt
|
|
Water Agt |
Mash |
0 min. |
|
4 g |
Gypsum
|
|
Water Agt |
Mash |
0 min. |
Yeast
|
- -
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (custom):
|
80%
|
Flocculation:
|
Med |
|
Optimum Temp:
|
66 - 72 °F |
Starter:
|
Yes |
|
Fermentation Temp:
|
70 °F
|
Pitch Rate:
|
0.75 (M cells / ml / ° P)
208 B cells required
|
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Priming
|
Method: DME
Amount: 100g
CO2 Level: 2.2 Volumes |
Target Water Profile
City of Ottawa, ON, Canada
Notes
1 Vial of The Yeast Bay Saison/Brettanoymces Blend
This blend combines on of the Saccharomyces strains from the Saison Blend and two unique Brettanomyces isolates from our yeast library. The Saccharomyces yeast strain is a strong attenuator that produces a delightful ester profile of grapefruit and orange zest and imparts a long, dry and earthy finish to the beer. The Brettanomyces strains are both good attenuators that produce some fruity esters and mild funk, and add a bright character to the beer. The combination of these yeast produces a dry but balanced character with a delightful ester profile and just the right amount of funk. Approximately 58 billion cells/vial.
Temperature: 66-72°F
Attenuation: 80%+
Flocculation: Medium-Low
1L 80g DME shaken starter.
Both the yeast blend and the hop create a citrus flavour.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2014-05-26 02:26 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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