Brew Log History
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
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Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
54 g |
Hallertau Mittelfruh54 g Hallertau Mittelfruh Hops |
|
Pellet |
2.9 |
Boil
|
60 min |
20.4 |
100% |
|
54 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
3.6 gal |
Single Infusion |
Strike |
167 °F |
151 °F |
60 min |
Starting Mash Thickness:
1.1 qt/lb
Starting Grain Temp:
65 °F |
Priming
|
Method: co2
CO2 Level: 2.25 Volumes |
Target Water Profile
Pittsburgh Tap (7/3/21)
Notes
YEAST STARTER
If able, Repitch Yeast!
MASH
Water Volume: 3.6 gallons for ~1.1lb/qt ratio.
Prior to heating HLT, check pH of tap water + add Salts/LA to achieve Goal water.
LA: 1.5mL
pH: __
STRIKE WATER: 164F.
Add Grains @ 162F.
Allow Temperature to fall to 151F prior to closing lid.
Total Mash Time: 60 minutes
FINAL MASH TEMP: __F
FINAL MASH pH:
Begin Vorlauf!
SPARGE
Heat 7-8gal of Water to 174F. Add to Sparge Vessel.
Recirculate 4 times (or until clear running's) prior to collecting wort.
Attempt to Sparge over ~20 minutes, collect 8 gal into boil kettle.
BOIL
Check Pre-Boil Gravity (goal: 1.039) + pH
NOTE: Make sure to adjust for TEMPERATURE
PRE-BOIL GRAVITY: @ F
PRE-BOIL pH:
Adjust Pre-Boil pH to: ~5.4 (+/- 0.1)
Final pH measurement:
Lactic Acid addition: mL
Boil for 90 minutes (goal OG: 1.048)
Add Hallertau Hops @ 60 min.
Add 1/2 crushed Whirlfloc tablet @ 5 minutes.
Chill wort rapidly to ~70F after completion of Boil.
Once temperature is ~70F: place lid on kettle, and allow immersion chiller to rest in wort for another 5-10 minutes (to help settle particles in suspension).
Drain wort from Kettle into Mash Cooler with Hop Cylinder + fine mesh bag attached (at the end of auto-siphon)
Gravity feed 5.25gal (20L Mark) of wort from Mash Cooler into Catalyst Fermenter
Allow Ranco/Chest Freezer to adjust wort temperature to goal starting temp (cool to 60F).
Prior to pitching yeast, dump 1 Mason Jar of "trub."
ORIGINAL GRAVITY: ____ (goal: 1.048)
FERMENTATION
Goal Starting Temp: 60F
Oxygenate for 60s prior to Pitching.
Pitch yeast @ 60F.
Hold temperature @ 60F for duration of Fermentation
carbonate to approximately 2-2.5 volumes
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2024-04-06 18:18 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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