Brew Log History
Target 20°C
Ambient: {{ stats.ambient | number:0 }} °C
OG: {{ stats.ogGravity | number:3 }}
Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 1.25ml
Carbs: {{ stats.carbs | number:1 }} g / 1.25ml
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 %
|
|
22.20 g |
Moutere22.2 g Moutere Hops |
|
Pellet |
18 |
Whirlpool at 80 °C
|
20 min |
|
100% |
|
22.20 g
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
22.20 g |
Moutere (Pellet) 22.2 g Moutere (Pellet) Hops |
|
|
100% |
|
22.20 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
12 L |
|
Strike |
71 °C |
70 °C |
60 min |
|
34 L |
|
Sparge |
76 °C |
76 °C |
15 min |
Starting Mash Thickness:
2.5 L/kg
Starting Grain Temp:
18 °C |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
4.50 g |
Canning Salt (NaCl)
|
|
Water Agt |
Mash |
0 min. |
|
1 g |
Epsom Salt (MgSO4)
|
|
Water Agt |
Mash |
0 min. |
|
4 g |
Gypsum (CaSO4)
|
|
Water Agt |
Mash |
0 min. |
|
1 each |
Whirlfloc
|
|
Water Agt |
Boil |
15 min. |
|
2.25 g |
Yeast Nutrient
|
|
Other |
Boil |
15 min. |
Priming
|
Method: co2
Amount: 2.98 bar
Temp: 20 °C
CO2 Level: 3.5 Volumes |
Target Water Profile
Ardmore A Block - Auckland Water Report 2016-2017
Notes
- Fresh is best - We highly recommend using this kit promptly to obtain the best flavor from your beer. Ensure
you use sanitary practices to prevent any accidental contamination. Typical fermentation is completed in 10
days.
- Chill wort to target fermentation temp (68°-72°F/20 ̊-22 ̊C), place in temp controlled environment, attach
insulated temp probe to side of fermentor (or in a thermowell if you have one), and pitch your yeast.
- Two days after fermentation activity starts, remove the probe so it measures ambient then bump regulator to
75°F/24 ̊C.
- After 2-5 more days, once FG is stable (e.g. no fermentation activity / bubbles in your airlock) and the sample
is free of off-flavors (a forced diacetyl test can verify this), drop the temperature to 50°F/10 ̊C.
*If diacetyl persists, increase temperature slowly. The Philly Sour yeast is able to handle up to 86°F/30 ̊C if
needed.
- Add finings if desired (e.g. 1/2 tsp gelatine dissolved in pre-boiled water). Cold crash the beer to 30-32°F/0 ̊C.
- 24-48 hours later, package the beer.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2022-01-02 09:00 UTC
- Snapshot Created: 2022-01-01 23:27 UTC
- Link To Parent Recipe
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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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