Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
1 oz |
Hallertau Tradition (Germany)1 oz Hallertau Tradition (Germany) Hops |
|
Pellet |
4.7 |
Boil at 212 °F
|
53 min |
17.87 |
100% |
|
1 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
8.4 gal |
Mash-in for Feurelic Acid Rest |
Infusion |
73 °F |
113 °F |
10 min |
|
|
Protein Rest |
Temperature |
113 °F |
131 °F |
5 min |
|
|
Saccharification Rest |
Temperature |
131 °F |
152 °F |
60 min |
|
|
Mash-out |
Vorlauf |
152 °F |
168 °F |
10 min |
Starting Mash Thickness:
3.2 qt/lb
Starting Grain Temp:
75 °F |
Priming
|
Method: co2
Amount: 27.65 psi
Temp: 68 °F
CO2 Level: 2.5 Volumes |
Target Water Profile
Carencro LA 2023 Diluted 20% w/distilled water
Notes
North Cro Dunkelweizen
Sept 28, 2024
7 days before...
Made 1 L starter for yeast, will need a second step to have sufficient cells. Add second step, 1L more wort. Last step is add another liter of wort.
Day Before...
Prepare water; filter/dechlorinate, add 1/2 Campden tablet. total 8.4 gallons of filtered Carencro water diluted with 20% distilled water [1.68 gal Distilled, 6.72 gallons local (filtered) in kettle. Add all minerals; add 1.5 ml 85% phosphoric acid. (NOTE: acid addition is NOT added as an ingredient.)
Initial pH of brewing water: __.
Note: Measuring pH here is just for the record. The important thing is the benchmark pH taken 10 to 20 minutes after the mash is underway.
________________________
Brew Day...
(Make SURE you added 1/2 Campden tablet!)
MASH-IN
Equipment pump is turned off; all water is in kettle and not yet in hoses.
Heat mash water to 115 deg F. Remember, the pump is NOT on at this time!
Initial water temp: 115 deg F.
Mash temp stabilizes at: 153 deg F
TURN OFF HEAT! Make sure the heat is turned off! Stir vigorously!
Quickly add all crushed grains to 115 deg F water, and stir rapidly. When temp is stabilized at 113 deg F, put lid on kettle. THEN, Open system, START PUMP, to allow water to flow AT A SLOW RATE through hoses for an additional 5 minutes. Liquid will recirculate through the mash AND by whirlpool, due to configuration of the 3-way valve. Allow to continue got 5 minutes.
AFTER 5 MIN...
(Protein Rest)
Ramp temperature up to 131 deg F, hold for 10 MINUTES.
SACCHARIFICATION REST
Ramp temp up to 152 deg F, and hold for 60 minutes. After 10 min, check mash pH, and adjust if necessary.
Last Updated and Sharing
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- Last Updated: 2024-09-25 04:00 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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