Fermentables
|
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
|
7.10 lb |
German - Pilsner7.1 lb Pilsner |
|
38 |
1.6 |
86.6% |
|
1.10 lb |
Flaked Rice1.1 lb Flaked Rice |
|
40 |
0.5 |
13.4% |
|
8.20 lbs / $ 0.00
|
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
0.33 oz |
El Dorado0.33 oz El Dorado Hops |
|
Pellet |
15.7 |
Boil
|
70 min |
25.58 |
5% |
|
0.33 oz |
El Dorado0.33 oz El Dorado Hops |
|
Pellet |
15.7 |
Boil
|
10 min |
8.98 |
5% |
|
1 oz |
El Dorado1 oz El Dorado Hops |
|
Pellet |
15.7 |
Whirlpool
|
15 min |
14.7 |
15% |
|
1 oz |
Citra1 oz Citra Hops |
|
Pellet |
11 |
Whirlpool
|
15 min |
10.3 |
15% |
|
1 oz |
Centennial1 oz Centennial Hops |
|
Pellet |
10 |
Dry Hop
|
0 days |
|
15% |
|
1 oz |
Chinook1 oz Chinook Hops |
|
Pellet |
13 |
Dry Hop
|
0 days |
|
15% |
|
1 oz |
El Dorado1 oz El Dorado Hops |
|
Pellet |
15.7 |
Dry Hop
|
0 days |
|
15% |
|
1 oz |
Citra1 oz Citra Hops |
|
Pellet |
11 |
Dry Hop
|
0 days |
|
15% |
|
6.66 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
2.66 oz |
El Dorado (Pellet) 2.6599999939154 oz El Dorado (Pellet) Hops |
|
49.26 |
40% |
|
2 oz |
Citra (Pellet) 1.9999999954251 oz Citra (Pellet) Hops |
|
10.3 |
30% |
|
1 oz |
Centennial (Pellet) 0.99999999771257 oz Centennial (Pellet) Hops |
|
|
15% |
|
1 oz |
Chinook (Pellet) 0.99999999771257 oz Chinook (Pellet) Hops |
|
|
15% |
|
6.66 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
5.02 gal |
|
Strike |
153 °F |
145 °F |
45 min |
|
|
|
Temperature |
145 °F |
154 °F |
15 min |
|
|
|
Temperature |
154 °F |
162 °F |
15 min |
|
|
|
Temperature |
162 °F |
169 °F |
10 min |
Starting Mash Thickness:
1.75 qt/lb
Starting Grain Temp:
68 °F |
Target Water Profile
Light colored and hoppy
Notes
After the whirlpool, chill to about 56°F (13°C). Oxygenate the wort—we target 16–17 ppm O2—and pitch the yeast.
Ferment at 59°F (15°C), then raise to 64°F (18°C) for a diacetyl rest when the gravity has dropped to about 1.024. At terminal gravity, dump the yeast or rack to secondary and add the dry hops. After 3 days, remove the hops or rack again. Chill to 31–32°F (0°C) over 2–3 days. Once cold, fine, centrifuge, or filter to clarify.
target a mash pH of 5.4 by adding phosphoric acid, then we adjust the wort to pH 5.1 at the end of the boil.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2024-03-21 03:06 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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