Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
110 g |
Citra110 g Citra Hops |
|
Pellet |
11 |
Boil
|
5 min |
1.27 |
34.4% |
|
150 g |
Citra150 g Citra Hops |
|
Pellet |
11 |
Whirlpool at 100 °C
|
20 min |
1.36 |
46.9% |
|
60 g |
Citra60 g Citra Hops |
|
Pellet |
11 |
Boil at 100 °C
|
60 min |
3.47 |
18.8% |
|
320 g
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
320 g |
Citra (Pellet) 320 g Citra (Pellet) Hops |
|
6.1 |
100.1% |
|
320 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
350 L |
|
Infusion |
68 °C |
68 °C |
60 min |
|
|
|
Temperature |
68 °C |
78 °C |
10 min |
|
300 L |
|
Sparge |
78 °C |
78 °C |
90 min |
Starting Mash Thickness:
3.5 L/kg
Starting Grain Temp:
68 °C |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
115 g |
CaCl2
|
|
Water Agt |
Mash |
1 hr. |
|
25 kg |
Sunquick Guava+Strawberry
|
|
Other |
Other |
2 days |
|
10 kg |
Sunquick Passion Fruit
|
|
Other |
Other |
2 days |
|
5 kg |
Sunquick Pineapple
|
|
Other |
Other |
2 days |
|
250 g |
Passion fruit extract
|
|
Other |
Other |
2 days |
|
250 g |
Guava extract
|
|
Other |
Other |
2 days |
|
1 g |
Beetroot (powder or liquid) or food grade colour
|
|
Other |
Boil |
1 hr. |
Yeast
|
Lallemand - Lactobacillus
|
|
Amount:
|
50 Grams |
Cost:
|
|
|
Attenuation (custom):
|
75%
|
Flocculation:
|
Low |
|
Optimum Temp:
|
32 - 43 °C |
Starter:
|
No |
|
Fermentation Temp:
|
20 °C
|
Pitch Rate:
|
0.5 (M cells / ml / ° P)
2865 B cells required
|
|
|
Fermentis - Safale - American Ale Yeast US-05
|
|
Amount:
|
400 Grams |
Cost:
|
|
|
Attenuation (custom):
|
78%
|
Flocculation:
|
Medium |
|
Optimum Temp:
|
12 - 25 °C |
Starter:
|
No |
|
Fermentation Temp:
|
20 °C
|
Pitch Rate:
|
0.5 (M cells / ml / ° P)
2865 B cells required
|
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Priming
|
Method: co2
Amount: 2.07 bar
Temp: 20 °C
CO2 Level: 2.65 Volumes |
Target Water Profile
Balanced Profile
Notes
1.Depending on the souring method. The plan is to sour wort to pH 3.5 and then bring it to the boil.
乳酸菌在煮沸锅温度保持在40℃酸化
2.Depending on the equipment and method of the addition. Potassium Sorbate + Flash P
3.Beetroot liquid dosage TBD, the main goal is to make the base beer pinkish
4.果汁和精油倒罐添加
5.20C , then rise to 23C for VDK
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2025-01-17 03:40 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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