Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
8 oz |
Magnum8 oz Magnum Hops |
|
Pellet |
15 |
First Wort
|
60 min |
38.01 |
26.7% |
|
4 oz |
Perle4 oz Perle Hops |
|
Pellet |
8.2 |
Boil
|
1 min |
0.41 |
13.3% |
|
6 oz |
Saphir6 oz Saphir Hops |
|
Pellet |
4.25 |
Dry Hop (High Krausen)
|
14 days |
|
20% |
|
6 oz |
Saphir6 oz Saphir Hops |
|
Pellet |
4.25 |
Dry Hop
|
3 days |
|
20% |
|
6 oz |
Tettnanger6 oz Tettnanger Hops |
|
Pellet |
4.5 |
Dry Hop
|
3 days |
|
20% |
|
30 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
8 oz |
Magnum (Pellet) 7.9999999817006 oz Magnum (Pellet) Hops |
|
38.01 |
26.7% |
|
4 oz |
Perle (Pellet) 3.9999999908503 oz Perle (Pellet) Hops |
|
0.41 |
13.3% |
|
12 oz |
Saphir (Pellet) 11.999999972551 oz Saphir (Pellet) Hops |
|
0 |
40% |
|
6 oz |
Tettnanger (Pellet) 5.9999999862754 oz Tettnanger (Pellet) Hops |
|
|
20% |
|
30 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
41.66 gal |
|
Strike |
163 °F |
152 °F |
60 min |
|
44.68 gal |
|
Sparge |
168 °F |
168 °F |
15 min |
Starting Mash Thickness:
1.5 qt/lb
Starting Grain Temp:
69 °F |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
22.20 g |
Gypsum
|
|
Water Agt |
Mash |
0 min. |
|
22.20 g |
Calcium Chloride (anhydrous)
|
|
Water Agt |
Mash |
0 min. |
|
25.57 g |
Epsom Salt (MgSO4)
|
|
Water Agt |
Mash |
0 min. |
|
0.50 oz |
WLN1000
|
|
Water Agt |
Boil |
10 min. |
Yeast
|
CellarScience - German
|
|
Amount:
|
415 Grams |
Cost:
|
|
|
Attenuation (custom):
|
80%
|
Flocculation:
|
High |
|
Optimum Temp:
|
54 - 62 °F |
Starter:
|
No |
|
Fermentation Temp:
|
54 °F
|
Pitch Rate:
|
1.5 (M cells / ml / ° P)
4132 B cells required
|
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Priming
|
Method: co2
Amount: 12.15 psi
Temp: 34 °F
CO2 Level: 2.8 Volumes |
Target Water Profile
Pilsen (Light Lager)
Notes
First dry hop of is added at pitching.
Ferment at 54 degrees for 7 days then check gravity daily.
Day 8:____
Day 9_____
Day 10:____
Day 11:____
Day 12:____
Day 13:____
Day 14:____
When gravity is at 1.014-1.016, start diacetyl rest by bumping up to 65 degrees and letting it rest there after its stabilized for 3-4 days/until final gravity is reached/has stabilized.
FG:______
After the rest, dump yeast and crash beer down to lowest temp setting on chiller and let it rest cold for 5 days
Temp reached__ on ____
Second dry hops are added while lagering, 2-3 days before kegging
Dry Hop on ____
wait 2 days
Carb stone with PSI set to 2.8vols
Turn racking arm up the day before kegging
Kegged on________
OR
Put kegs on line with regulator set at 14 PSI for 2 weeks
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2023-07-20 01:50 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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