Brew Log History
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OG: {{ stats.ogGravity | number:3 }}
Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 19L
Carbs: {{ stats.carbs | number:1 }} g / 19L
Readings: {{ readingsCount | number }}
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Last Updated: {{ stats.lastupdated.ago }} from {{ stats.lastupdated.source }}
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
45 g |
Hallertau Hersbrucker45 g Hallertau Hersbrucker Hops |
|
Pellet |
3.4 |
First Wort
|
60 min |
23.9 |
42.9% |
|
20 g |
Hallertau Hersbrucker20 g Hallertau Hersbrucker Hops |
|
Pellet |
3.4 |
Boil
|
30 min |
7.42 |
19% |
|
15 g |
Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops |
|
Pellet |
4.8 |
Boil at 68 °C
|
30 min |
7.86 |
14.3% |
|
15 g |
Hallertau Hersbrucker15 g Hallertau Hersbrucker Hops |
|
Pellet |
3.4 |
Boil
|
5 min |
1.44 |
14.3% |
|
10 g |
Hallertau Mittelfruh10 g Hallertau Mittelfruh Hops |
|
Pellet |
4.8 |
Boil at 68 °C
|
5 min |
1.49 |
9.5% |
|
105 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
14.5 L |
|
Strike |
78 °C |
67 °C |
60 min |
|
10.1 L |
|
Sparge |
77 °C |
77 °C |
-- |
Starting Mash Thickness:
3.65 L/kg
Starting Grain Temp:
20 °C |
Priming
|
Method: co2
Amount: 0.83 bar
Temp: 3 °C
CO2 Level: 2.6 Volumes |
Target Water Profile
Light colored and hoppy
Notes
Mash In: Heat 3.5 gallons (13 liters) of water to 104°F (40°C). Add all the crushed malts and stir thoroughly to avoid clumps. Allow the temperature to rise to 122°F (50°C) for protein rest. Hold this temperature for 20 minutes.
First Decoction: Take a thick portion of the mash (about one-third) and transfer it to another pot. Heat it up to 158°F (70°C) and hold for 10 minutes. Then, raise the temperature to 168°F (76°C) for mash-out. Return the decoction back to the main mash, raising the temperature to 154°F (68°C) for saccharification rest.
Second Decoction: Take another thick portion of the mash (about one-third) and transfer it to the other pot. Heat it up to 168°F (76°C) for mash-out. Return the decoction back to the main mash, raising the temperature to 162°F (72°C) for the second saccharification rest.
Third Decoction (optional): Repeat the process for a third decoction, if desired, to achieve a rich malt profile.
Lautering: After completing the decoction steps, begin the lautering process. Sparge with 170°F (77°C) water to extract the sugars fully.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2024-12-02 07:19 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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