Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
2 oz |
Tettnanger2 oz Tettnanger Hops |
|
Pellet |
3.9 |
Boil
|
60 min |
20.91 |
57.1% |
|
0.50 oz |
Saaz0.5 oz Saaz Hops |
|
Pellet |
3 |
Boil
|
30 min |
3.09 |
14.3% |
|
0.50 oz |
Perle0.5 oz Perle Hops |
|
Pellet |
7.8 |
Boil
|
30 min |
8.04 |
14.3% |
|
0.25 oz |
Perle0.25 oz Perle Hops |
|
Pellet |
7.8 |
Boil
|
2 min |
0.44 |
7.1% |
|
0.25 oz |
Saaz0.25 oz Saaz Hops |
|
Pellet |
3 |
Boil
|
2 min |
0.17 |
7.1% |
|
3.50 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
2 oz |
Tettnanger (Pellet) 1.9999999954251 oz Tettnanger (Pellet) Hops |
|
20.91 |
57.1% |
|
0.75 oz |
Saaz (Pellet) 0.74999999828443 oz Saaz (Pellet) Hops |
|
3.26 |
21.4% |
|
0.75 oz |
Perle (Pellet) 0.74999999828443 oz Perle (Pellet) Hops |
|
8.48 |
21.4% |
|
3.50 oz
/ $ 0.00
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
1 tsp |
Irish Moss
|
|
Fining |
Boil |
15 min. |
|
1 tsp |
Gypsum
|
|
Water Agt |
Boil |
45 min. |
|
1 tsp |
Gelatin
|
|
Fining |
Secondary |
-- |
Priming
|
Method: Priming Sugar
Amount: 5 oz. in H2O (1 cup) and Beer (1 cup)
CO2 Level: 2.8 Volumes |
Target Water Profile
Balanced Profile
| Ca+2 |
Mg+2 |
Na+ |
Cl- |
SO4-2 |
HCO3- |
|
80 |
5 |
25 |
75 |
80 |
100 |
Notes
- Activate 2 PACKETS of liquid yeast, 3 hours in advance of pitching (right before cleaning and sanitizing).
- Sanitize all equipment.
- Heat (3 gal) Spring Water to 160 degrees; add grain bag and steep for 30 min. Keep temp between 152-160 degrees while it steeps.Do not agitate grain bag.
- After 30 min, remove and put bag in spider. Sparge with 2 quarts of 155-160 degree Spring Water until water is gone.
- Dissolve DME (OFF stove) and stir in until fully integrated. Put back onto heat and take a pre-boil gravity reading. Then, bring to and keep at a boil for 60 min.
- Keep a close watch on the boil, in case of in case of a boil-over. Add hop installments throughout the 60 min boil, as scheduled.
- Add gypsum at 45 min and Irish moss at 15 min.
- Move the uncovered kettle to the sink and cool in ice bath. Be careful not to let ANYTHING get into the wort.
- Once below 100 degrees, add to bottling bucket; then add cold water until 5.5 gallons total. Stir vigorously and into whirlpool.
- Take OG reading.
- Pitch liquid yeast when at 80 degrees or below. Seal and move fermentor to cool/dark location. Equip with blow off valve.
- Ferment at 64-70 degrees for 3-5 days or till complete. Take FG reading.
- Once fermentation is believed to be complete, take a second FG reading to be sure. If fermentation has finished, transfer to the secondary for another 3-5 days.
- In the middle of transferring with the siphon, add gelatin that has been: a) dissolved in 170 degree water and b) then cooled to room temperature.
- After 3-5 days in the secondary (one day before bottling), move the secondary to the bottling location so that trub has settled.
- On bottling day, take a third FG reading to obtain official ABV. Clean and sanitize all bottling equipment.
- Prepare the priming solution by boiling 3/4 cup sugar and 1 cup of water and 1 cup of the beer for ~5 min. Allow it to cool down to room temperature before adding into beer. Then, transfer beer from secondary to bottling bucket and, in doing so, add the priming liquid.
- Bottle and store in cool/dark location for 2 days. Then begin refrigeration for additional priming and aging; 2-4 weeks minimum.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2014-08-23 19:24 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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