Brew Log History
Target 24°C
Ambient: {{ stats.ambient | number:0 }} °C
OG: {{ stats.ogGravity | number:3 }}
Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 330ml
Carbs: {{ stats.carbs | number:1 }} g / 330ml
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 %
|
|
30 g |
Mosaic30 g Mosaic Hops |
|
Pellet |
12.5 |
Dry Hop
|
Day 2 |
|
100% |
|
30 g
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
30 g |
Mosaic (Pellet) 30 g Mosaic (Pellet) Hops |
|
|
100% |
|
30 g
/ $ 0.00
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
2 L |
Blueberry puree
|
|
Flavor |
Kegging |
0 min. |
|
1 tsp |
Helveticus bacteria
|
|
Other |
Primary |
0 min. |
Target Water Profile
Balanced Profile
Notes
Mash and boil as per usual then add lacto in fermenter and after 2 days add yeast and hops. Live bacteria is intended here. Add puree in keg and cold crash immediately and carb.
Additional notes..
Add lacto after boil and sour for 2 days then pitch yeast and dry hops. Open ferment for 3 days until nearly done then attach airlock. Add oak spiral at day 0 for barrel aged flavour and let sit for 6 weeks then keg.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2023-12-07 20:48 UTC
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|
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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