Fermentation History
Target 68°F
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Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
5 gal |
|
Infusion |
172 °F |
158 °F |
60 min |
|
3 gal |
|
Batch Sparge |
-- |
-- |
-- |
|
Starting Grain Temp:
68 °F |
Target Water Profile
NEIPA - Softer
Notes
Standard 60 min infusion in my Mash and Boil. Treated water prior to Mash but pH ended up a little high - 5.8. Had efficiency issues last batch so I vorlauf/recirc for about 30 mins then sparged to target pre-boil. Uneventful through the boil, hit numbers and started 30 min whirlpool. Had an issue when my Riptide seized up and shit went way downhill. Tried to see what was going on and took apart the head with the BK valve open and dumped about 2 gallons in the bin I was doing it over. I had to dump that beer and pour the rest from the BK valve fermenter with all the trub. Under pitched the yeast and it fed it pure O2. Fermented quickly to 1.022 then dropped temp to 55F, dryhopped. After 12 hours it was amazing. I dumped trub after 24 hours and cold crashed for 3 days before kegging. I put 1 tsp of lactic acid in the flushed keg to drop pH from 5 to 4.5 range. Didn't seem to drop it much but taste was notably brighter. Aroma isn't in your face but flavor is good considering the pump failure and BK fuck up..
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2023-02-13 02:28 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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