Brew Log History
Target 80°F
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OG: {{ stats.ogPlato | number:2 }}°P
Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz
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Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
1.20 oz |
Yakima Chief Hops - Cascade1.2 oz Cascade Hops |
|
Pellet |
7.2 |
Boil
|
30 min |
25.64 |
100% |
|
1.20 oz
/ $ 1.80
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
6.76 gal |
|
Strike |
158 °F |
149 °F |
60 min |
Starting Mash Thickness:
1.84 qt/lb
Starting Grain Temp:
80 °F |
Priming
|
Method: co2
Amount: 9.72 psi
Temp: 35 °F
CO2 Level: 2.5 Volumes |
Target Water Profile
41980
Notes
Macerar a 68°C (149°F) un mínimo de 90 minutos para alcanzar la conversión total.
Fermentar a 16°C (60°F).
Ramp Up
Once 50% attenuation is reached, start bumping the regulator up 5°F every 12 hours until it reaches 65°-68°F (18°-20°C).
Allow the beer to remain at this temp until fermentation is complete and the yeast have cleaned-up after themselves, which can take anywhere from 4 to 10 days.
Ramp Down
When FG is stable and no diacetyl or acetaldehyde is detected in the beer, begin ramping the temp down in 5°-8°F increments every 12 hours or so until it reaches 30°-32°F (-1°-0°C). Allow the beer to remain at this temp for 3-5 days, during which it will begin to drop clear.
Dejar la cerveza acondicionada al menos 4 semanas antes de embotellarla o servirla. Cuando esté
terminada, carbonatar la cerveza a aproximadamente 2,5 volúmenes.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2023-11-08 05:54 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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