Fermenting Now
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
Readings: {{ readingsCount | number }}
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Last Updated: {{ stats.lastupdated.ago }} from {{ stats.lastupdated.source }}
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
2 oz |
Lemondrop2 oz Lemondrop Hops |
|
Pellet |
6 |
Boil
|
45 min |
20.53 |
50% |
|
2 oz |
Lemondrop2 oz Lemondrop Hops |
|
Pellet |
6 |
Boil
|
5 min |
4.46 |
50% |
|
4 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
4 oz |
Lemondrop (Pellet) 3.9999999908503 oz Lemondrop (Pellet) Hops |
|
24.99 |
100% |
|
4 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
10 gal |
Alpha |
Infusion |
160 °F |
149 °F |
30 min |
|
|
Beta |
Infusion |
149 °F |
154 °F |
30 min |
|
6 gal |
|
Sparge |
-- |
172 °F |
10 min |
Starting Mash Thickness:
1.5 qt/lb
|
Target Water Profile
Balanced Profile
Notes
10gal brew day. Splitting the batch in two for fermentation with two different yeast.
This was generated by ChatGPT and I made some minor edits.
=================
Please generate a beer recipe for a 10 gallon batch of pilsner that is stained with dark malts and uses omega yeast
=================
Here is a recipe for a 10-gallon batch of a dark pilsner that uses Omega Yeast:
Ingredients:
20 lbs. German Pilsner malt
2 lbs. Munich malt
1 lb. Carafa III malt
1 lb. chocolate malt
1 lb. black malt
1 oz. Saaz hops (bittering)
1 oz. Saaz hops (aroma)
Omega Yeast Pilsner Lager Yeast
Directions:
Crush the grains and mash them at 150-152 degrees F for 60 minutes.
Sparge with 170-degree water to collect around 12 gallons of wort.
Bring wort to a boil and add the bittering hops. Boil for 60 minutes.
Add the aroma hops in the last 5 minutes of the boil.
Cool the wort to fermentation temperature (around 48-52 degrees F) and pitch the yeast.
Ferment for 2 weeks at 48-52 degrees F.
Transfer the beer to a secondary fermenter or directly to a keg/bottle.
Condition at cold temperature (around 32-40 degrees F) for at least 2 weeks before serving.
Note: This recipe is a rough guide, and you may need to adjust the quantities of malt and hops to suit your specific taste. Also, as always, make sure to properly sanitize all of your brewing equipment before starting the brewing process.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2023-02-14 02:30 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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