Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
0.50 oz |
Taiheke0.5 oz Taiheke Hops |
|
Pellet |
7 |
Mash
|
65 min |
1.6 |
5.7% |
|
0.30 oz |
CTZ0.3 oz CTZ Hops |
|
Pellet |
15.5 |
Boil
|
60 min |
10.67 |
3.4% |
|
1.50 oz |
Mosaic1.5 oz Mosaic Hops |
|
Pellet |
12.5 |
Whirlpool at 185 °F
|
60 min |
12.77 |
17% |
|
1.50 oz |
Motueka1.5 oz Motueka Hops |
|
Pellet |
7 |
Whirlpool at 185 °F
|
60 min |
7.15 |
17% |
|
0.50 oz |
Mosaic0.5 oz Mosaic Hops |
|
Pellet |
12.5 |
Dry Hop
|
0 days |
|
5.7% |
|
0.50 oz |
Motueka0.5 oz Motueka Hops |
|
Pellet |
7 |
Dry Hop
|
0 days |
|
5.7% |
|
2 oz |
Mosaic2 oz Mosaic Hops |
|
Pellet |
12.5 |
Dry Hop
|
0 days |
|
22.7% |
|
2 oz |
Motueka2 oz Motueka Hops |
|
Pellet |
7 |
Dry Hop
|
0 days |
|
22.7% |
|
8.80 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
0.50 oz |
Taiheke (Pellet) 0.49999999885628 oz Taiheke (Pellet) Hops |
|
1.6 |
5.7% |
|
0.30 oz |
CTZ (Pellet) 0.29999999931377 oz CTZ (Pellet) Hops |
|
10.67 |
3.4% |
|
4 oz |
Mosaic (Pellet) 3.9999999908503 oz Mosaic (Pellet) Hops |
|
12.77 |
45.4% |
|
4 oz |
Motueka (Pellet) 3.9999999908503 oz Motueka (Pellet) Hops |
|
7.15 |
45.4% |
|
8.80 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
|
|
|
-- |
156 °F |
45 min |
Starting Mash Thickness:
1.5 qt/lb
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
6.70 tsp |
Phosphoric acid
|
|
Water Agt |
Boil |
0 min. |
Target Water Profile
Balanced Profile
Notes
Mill the grains and mash at 156°F (69°C) for 45 minutes.
Sparge and top up as necessary to get about 6.5 gallons (25 liters) of wort, depending on your evaporation rate.
Boil for 60 minutes, adding hops according to the schedule. After the boil, do a whirlpool step: Stir or recirculate to create a vortex, cooling the wort to 180°F (82°C) if possible. Add hops and continue whirlpooling for 30 minutes, then allow another 30 minutes to steep.
Chill to about 64°F (18°C), aerate the wort, and pitch the yeast. Ferment at 64°F (18°C), allowing the beer to free rise as high as 68°F (20°C). When fermentation is complete and the gravity has stabilized, add first dry hops and allow the temperature to rise as high as 72°F (22°C) for a diacetyl rest.
Once the beer passes a forced diacetyl test, after about 48 hours, cool to 55–60°F (13–16°C) and add the second dry hops. After 48 more hours, crash, package, and carbonate to about 2.4 volumes of CO2.
BREWER’S NOTES
For your brewing water, target a 2:3 sulfate-chloride ratio. Add phosphoric acid to the drop post-boil pH to about 4.8 before adding the whirlpool hops.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2023-05-29 20:43 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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