Fermentation History
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Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
1 oz |
Saphir1 oz Saphir Hops |
|
Pellet |
4.25 |
Boil
|
60 min |
15.81 |
100% |
|
1 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
1 oz |
Saphir (Pellet) 0.99999999771257 oz Saphir (Pellet) Hops |
|
15.81 |
100% |
|
1 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
5.05 gal |
|
Infusion |
161 °F |
150 °F |
60 min |
|
2.73 gal |
|
Batch Sparge |
-- |
175 °F |
-- |
Starting Mash Thickness:
1.75 qt/lb
Starting Grain Temp:
68 °F |
Priming
|
Method: co2
CO2 Level: 1.9 Volumes |
Target Water Profile
Light colored and malty
Notes
Batch #1
will add first half of blood orange to primary Ferm after several days of fermentation and pleasant lactic acid development, and second half in secondary.
next time around will lower mash temp to 148 and wait to add fruit till secondary for optimal acid development and fruit flavor.
first batch tastes and smells of vinyl/rubber. yeast was apparently stressed. possibly from fruit addition to early? temp was controlled quite well and not pitched hot.
Batch #2
made water adjustments for light colored and malt forward, wanted ph @5.3 but added acid into mash and not entire water bill like an idiot lol. achieved ph @5.44, initial was 5.65 10 minutes into the mash.
magic happened and my OG was 1.050 @5 gal. diluted with 1/2 gal of cold water to 1.044 @ 5.5 gal in the fermenter.
as per lalmand 2 packs of yeast are needed so will try to get a second pack on Saturday and pitch a second to prevent yeast stress. yeast was pitched at ~69℉ and will maintain around 72 ideally.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2024-01-04 16:34 UTC
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|
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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