Brew Log History
Target 68°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 }}
{{ formatHeaderDate(dates.navStart) | date:'mediumDate' }} to {{ formatHeaderDate(dates.navEnd) | date:'mediumDate' }}
Last Updated: {{ stats.lastupdated.ago }} from {{ stats.lastupdated.source }}
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
0.84 oz |
Galena0.84 oz Galena Hops |
|
Pellet |
13 |
Boil
|
60 min |
36.79 |
45.7% |
|
1 oz |
Willamette1 oz Willamette Hops |
|
Pellet |
4.5 |
Boil
|
5 min |
3.02 |
54.3% |
|
1.84 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
0.84 oz |
Galena (Pellet) 0.83999999807856 oz Galena (Pellet) Hops |
|
36.79 |
45.7% |
|
1 oz |
Willamette (Pellet) 0.99999999771257 oz Willamette (Pellet) Hops |
|
3.02 |
54.3% |
|
1.84 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
4 gal |
Heat 4 gallons of mash water to 180 degrees before doughing in. Target mash temp is 155 degrees. Mash for one hour. |
-- |
-- |
155 °F |
60 min |
|
4 gal |
Heat 4 gallons of sparge water to 178 degrees, fly sparge for one hour, collect 6 gallons of wort pre-boil |
Fly Sparge |
-- |
178 °F |
60 min |
Starting Mash Thickness:
1.5 qt/lb
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
3.50 tsp |
Gypsum
|
|
Water Agt |
Boil |
1 hr. |
|
1 tsp |
Irish Moss
|
|
Fining |
Boil |
15 min. |
|
1 tsp |
Gelatin (optional)
|
|
Fining |
Secondary |
-- |
Priming
|
Method: DME
CO2 Level: 2.4 Volumes |
Target Water Profile
Tasty McDole's Water
| Ca+2 |
Mg+2 |
Na+ |
Cl- |
SO4-2 |
HCO3- |
|
125 |
20 |
50 |
50 |
275 |
150 |
|
Using the water provided, add salts to achieve the above water profile (ideal for a Brown Ale). Basically 3.5 tsp. Gypsum will suffice. |
|
Mash Chemistry and Brewing Water Calculator
|
Notes
Ferment for 7 days and transfer to secondary and condition for 14 days, or until fermentation stops. Add Gelatin (optional) 3 days before bottling and cold crash in fridge.
Bottle and condition at 70-72 for 21 days. Chill 3 days..enjoy!
Cheers Grand Rapids...Beer City U.S.A (2012, 2013)
~HG
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2014-04-25 15:15 UTC
For quick copying and pasting to a text based forum or email.
Click the Download as HTML file button below.
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 |
|
Discussion about this recipe:
Recipe Tools ▼
Brew!
