Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
8 g |
Magnum8 g Magnum Hops |
|
Pellet |
16 |
Boil
|
60 min |
15.22 |
12.4% |
|
1 oz |
Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops |
|
Pellet |
2.5 |
Boil
|
30 min |
6.48 |
43.8% |
|
1 oz |
Tettnanger1 oz Tettnanger Hops |
|
Pellet |
3.9 |
Boil
|
15 min |
6.52 |
43.8% |
|
2.28 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
8 g |
Magnum (Pellet) 8 g Magnum (Pellet) Hops |
|
15.22 |
12.4% |
|
1 oz |
Hallertau Mittelfruh (Pellet) 0.99999999771257 oz Hallertau Mittelfruh (Pellet) Hops |
|
6.48 |
43.8% |
|
1 oz |
Tettnanger (Pellet) 0.99999999771257 oz Tettnanger (Pellet) Hops |
|
6.52 |
43.8% |
|
2.28 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
7.8 gal |
|
Temperature |
-- |
150 °F |
45 min |
|
|
|
Temperature |
-- |
160 °F |
30 min |
|
|
|
Temperature |
-- |
170 °F |
10 min |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
1 each |
Whirlfloc
|
|
Fining |
Boil |
15 min. |
|
2.20 g |
Yeast Nutrient
|
|
Other |
Mash |
10 min. |
|
4.40 g |
Calcium Chloride (dihydrate)
|
|
Water Agt |
Mash |
1 hr. |
|
2.20 g |
Gypsum
|
|
Water Agt |
Mash |
1 hr. |
|
2.70 ml |
Lactic acid
|
|
Water Agt |
Mash |
1 hr. |
|
0.25 tsp |
Brewtan B
|
|
Water Agt |
Mash |
0 min. |
|
1 g |
Epsom Salt
|
|
Water Agt |
Mash |
1 hr. |
|
1 g |
Baking Soda
|
|
Water Agt |
Mash |
1 hr. |
|
0.50 g |
Salt
|
|
Water Agt |
Mash |
1 hr. |
Priming
|
Method: co2
Amount: 9.72 psi
Temp: 35 °F
CO2 Level: 2.5 Volumes |
Target Water Profile
Munich (decarbonated)
Notes
1st place Amber European Beer, NHC 2024 Indianapolis regional
https://www.homebrewersassociation.org/national-homebrew-competition/winners/
3rd place Amber European Lager Indiana Brewer’s Cup 2024
https://cdn.saffire.com/files.ashx?t=fg&rid=IndianaStateFair&f=2024_IBC_HBWinners(1).pdf
xxxxxxxxxxxxxxxxxxxxx
Yeast starter 2 days in advance. Use 4L flask
Check pH at end of mash = target 5.4
Chill as low as possible, then let sit x 60 min before transferring to FV.
Chill to 48F, oxygenate, clarity firm, and then pitch yeast slurry
Ferment at 48F x 7-9 days until near end of fermentation, then raise 2F/ day to 64F.
Total in primary ~18-20 days
Check pH at end of fermentation, target 4.3
Then cold crash x 7 days, no gelatin. Keg without biofine. Pressurize to close lid then lager x 4 weeks.
After 4 weeks, pull 1/2 pint of sediment and add 5 mL biofine. Pull 1/2 pint of sediment after 7 days then carbonate.
Award Winning Recipe
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- Last Updated: 2024-07-25 21:41 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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