Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
20 g |
Warrior20 g Warrior Hops |
|
Pellet |
16 |
Boil
|
60 min |
36.02 |
22.2% |
|
10 g |
Columbus10 g Columbus Hops |
|
Pellet |
15 |
Boil
|
60 min |
16.88 |
11.1% |
|
10 g |
Mount Hood10 g Mount Hood Hops |
|
Pellet |
4.8 |
Boil
|
10 min |
1.96 |
11.1% |
|
30 g |
Crystal30 g Crystal Hops |
|
Pellet |
4.3 |
Boil
|
10 min |
5.26 |
33.3% |
|
20 g |
Hallertau Tradition (Germany)20 g Hallertau Tradition (Germany) Hops |
|
Pellet |
5 |
Boil
|
10 min |
4.08 |
22.2% |
|
90 g
/ Ft 0.00
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
50 g |
Oak Chips
|
|
Water Agt |
Secondary |
2 days |
Priming
|
Method: sucrose
Amount: 86 g
Temp: 20 °C
CO2 Level: 2,40 Volumes |
Target Water Profile
Balanced Profile
Notes
Do a single infusion mash at 150°F (66°C) for 60 minutes. After sparging, boil for 60 minutes, following the hops schedule. (I used 4 different hops instead of 2, since ran out of Warrior and Mt. Hood, you can use them for adequate IBU) Add the clarifying tablet and yeast nutrient (to ensure a healthy fermentation) at 15 minutes.
Cool the wort to 66°F (19°C), aerate it or add oxygen prior to pitching, and pitch the rehydrated yeast. (If you’re using liquid yeast, be sure to make an adequate yeast starter.)
Ferment at 66°F (19°C) (see Brewer’s Notes for more details). Be sure to use a blow-off tube!
Pitch the yeast and let the temperature rise to 68°F (20°C) and hold that over the first 3 days. Raise the fermentation temperature gradually to the low 70s Fahrenheit (21°C Celsius) to help the yeast complete fermentation and reabsorb any diacetyl that was produced during fermentation.
Finally add 50 g roasted oak chips soaked in rum or whiskey for 2 days during cold crash.
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- Last Updated: 2025-03-31 16:48 UTC
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|
Cost Ft |
Cost % |
| Fermentables |
Ft |
|
Steeping Grains
(Extract Only) |
Ft |
|
| Hops |
Ft |
|
| Yeast |
Ft |
|
| Other |
Ft |
|
| Cost Per Barrel |
Ft 0.00 |
|
| Cost Per Pint |
Ft 0.00 |
|
| Total Cost |
Ft 0.00 |
|
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