Brew Log History
Target 21°C
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Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 0.33L
Carbs: {{ stats.carbs | number:1 }} g / 0.33L
Readings: {{ readingsCount | number }}
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Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
15 g |
Crossmyloof - Citra15 g Citra Hops |
|
Pellet |
12.8 |
Hop Stand at 75 °C
|
20 min |
9.6 |
4.1% |
|
15 g |
El Dorado15 g El Dorado Hops |
|
Pellet |
15.7 |
Hop Stand at 75 °C
|
20 min |
11.78 |
4.1% |
|
15 g |
Yakima Valley Hops - Idaho 715 g Idaho 7 Hops |
|
Pellet |
12.5 |
Hop Stand at 75 °C
|
20 min |
9.38 |
4.1% |
|
55 g |
Crossmyloof - Citra55 g Citra Hops |
|
Pellet |
12.8 |
Dry Hop (High Krausen) at 21 °C
|
2 days |
|
14.9% |
|
45 g |
El Dorado45 g El Dorado Hops |
|
Pellet |
15.7 |
Dry Hop (High Krausen)
|
2 days |
|
12.2% |
|
45 g |
Yakima Valley Hops - Idaho 745 g Idaho 7 Hops |
|
Pellet |
12.5 |
Dry Hop (High Krausen) at 21 °C
|
2 days |
|
12.2% |
|
70 g |
Crossmyloof - Citra70 g Citra Hops |
|
Pellet |
12.8 |
Dry Hop at 21 °C
|
6 days |
|
18.9% |
|
50 g |
El Dorado50 g El Dorado Hops |
|
Pellet |
15.7 |
Dry Hop
|
6 days |
|
13.5% |
|
60 g |
Yakima Valley Hops - Idaho 760 g Idaho 7 Hops |
|
Pellet |
12.5 |
Dry Hop at 21 °C
|
6 days |
|
16.2% |
|
370 g
/ 0.00 €
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
22.48 L |
|
Strike |
72 °C |
67 °C |
60 min |
|
11 L |
|
Sparge |
80 °C |
78 °C |
-- |
Starting Mash Thickness:
3.65 L/kg
Starting Grain Temp:
21 °C |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
10 g |
Gypsum
|
|
Water Agt |
Mash |
1 hr. |
Priming
|
Method: dextrose
Amount: 56.2 g
Temp: 20 °C
CO2 Level: 2.46 Volumes |
Target Water Profile
Balanced Profile
Notes
Brewing Process
Step 1: Mash
- Mash grains at 67-68°C for 60 minutes.
Step 2: Boil
- Bring wort to a boil and boil for 60 minutes. No hops are added during the boil to reduce bitterness.
Step 3: Hop Stand
- After boil, cool wort to 75°C.
- Add hop stand hops (Citra, El Dorado, Idaho 7) and let steep for 20 minutes.
- Chill wort to yeast pitching temperature (19°C).
Step 4: Fermentation
- Pitch yeast at 19°C.
- After 24-36 hours (at high krausen), add the High Krausen hop addition (Citra, Idaho 7, El Dorado).
- After 2-3 days, when fermentation slows, add the Magnetic hop addition (Citra, Idaho 7, El Dorado).
- Gradually raise the temperature to 21°C after the second hop addition.
Step 5: Final Steps
- Ferment until final gravity reaches ~1.015.
- Package and carbonate. Keep oxygen exposure to a minimum during transfer.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2024-10-14 15:46 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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