Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
1 oz |
Domestic Hallertau1 oz Domestic Hallertau Hops |
$ 4.19 / oz
$ 4.19 |
Pellet |
3.9 |
Boil
|
60 min |
13.62 |
100% |
|
1 oz
/ $ 4.19
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
1 oz |
Domestic Hallertau (Pellet) 0.99999999771257 oz Domestic Hallertau (Pellet) Hops |
$ 4.19 / oz
$ 4.19 |
13.62 |
100% |
|
1 oz
/ $ 4.19
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
|
|
|
-- |
154 °F |
-- |
Starting Mash Thickness:
1.75 qt/lb
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
2.50 g |
yeast neut
|
$ 1.98 / oz
$ 0.17 |
Other |
Boil |
15 min. |
|
$ 0.17
|
Yeast
|
Fermentis - Safale - American Ale Yeast US-05
|
|
Amount:
|
1 Each |
Cost:
|
$ 0.44 / g
$ 0.44 |
|
Attenuation (avg):
|
81%
|
Flocculation:
|
Medium |
|
Optimum Temp:
|
54 - 77 °F |
Starter:
|
No |
|
Fermentation Temp:
|
-
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
104 B cells required
|
|
|
- Goodbelly Lacto Plantarum
|
|
Amount:
|
1 Each |
Cost:
|
$ 14.00 / each
$ 14.00 |
|
Attenuation (custom):
|
75%
|
Flocculation:
|
Low |
|
Optimum Temp:
|
65 - 78 °F |
Starter:
|
No |
|
Fermentation Temp:
|
-
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
104 B cells required
|
|
|
$ 14.44
Yeast Pitch Rate and Starter Calculator
|
Priming
|
Method: sucrose
Amount: 3.1 oz
Temp: 68 °F
CO2 Level: 1.9 Volumes |
Target Water Profile
Light colored and malty
| Ca+2 |
Mg+2 |
Na+ |
Cl- |
SO4-2 |
HCO3- |
|
100 |
8 |
11 |
21 |
29 |
210.2 |
|
Salts to all RO waters 8 Gallons. Gypsum 0.6gm, Mag Sulf 1.4gm, Ca Chloride 0.6gm, Mag Chloride 1.5gm, Ca Carbonate 3gm. |
|
Mash Chemistry and Brewing Water Calculator
|
Notes
Mash grains in 3.25 Gallons x 90 min at 154F. At end of Mash add 13 oz crushed Acid malt and stir and sparge off 6.5 gallons to ultra sanitary metal pot fermenter. Purge are space with Co2. Cool to 90 to 95F and pitch 8oz Goodbelly Mango probiotic drink. Flush again with Co2. Lacto ferment with heat belt at 90 to 95F for 48 to 120 hrs to sour. Boil as usual to 5.5 gallons. Note Add 2.5gm Yeast Neut and 1 lb DME to boil for head retention. Cool to 68 to 70F and oxygenate well and pitch SA-5 to sacc ferment. Transfer to secondary over 4lb Frozen and thawed Raspberries. Bottle as usual. May want to add champagne yeast at bottling as it is Acid Resistant.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2023-07-23 14:02 UTC
For quick copying and pasting to a text based forum or email.
Click the Download as HTML file button below.
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 |
|
Discussion about this recipe:
Recipe Tools ▼
Brew!
