Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
35 g |
Pacific Jade35 g Pacific Jade Hops |
|
Pellet |
13 |
Boil
|
60 min |
21.78 |
15.6% |
|
90 g |
East Kent Goldings90 g East Kent Goldings Hops |
|
Pellet |
5 |
Boil at 90 °C
|
30 min |
16.55 |
40% |
|
50 g |
Cascade50 g Cascade Hops |
|
Leaf/Whole |
4 |
Whirlpool at 90 °C
|
30 min |
1.44 |
22.2% |
|
50 g |
Tangerine Dream50 g Tangerine Dream Hops |
|
Leaf/Whole |
4 |
Whirlpool
|
30 min |
1.85 |
22.2% |
|
225 g
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
35 g |
Pacific Jade (Pellet) 35 g Pacific Jade (Pellet) Hops |
|
21.78 |
15.6% |
|
90 g |
East Kent Goldings (Pellet) 90 g East Kent Goldings (Pellet) Hops |
|
16.55 |
40% |
|
50 g |
Cascade (Leaf/Whole) 50 g Cascade (Leaf/Whole) Hops |
|
1.44 |
22.2% |
|
50 g |
Tangerine Dream (Leaf/Whole) 50 g Tangerine Dream (Leaf/Whole) Hops |
|
1.85 |
22.2% |
|
225 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
45 L |
|
Infusion |
63 °C |
67 °C |
90 min |
Starting Mash Thickness:
3 L/kg
|
Target Water Profile
Balanced Profile
| Ca+2 |
Mg+2 |
Na+ |
Cl- |
SO4-2 |
HCO3- |
|
0 |
0 |
0 |
0 |
0 |
0 |
|
Treat mash and a litte sparge water with 10gms Calcium Chloride, 5gms Calcium Sulphate ( Gypsum ), 4gms Magnesium Sulphate ( Epsom ) and 15gms Baking Soda ( Sodium Bicarbonate ). |
|
Mash Chemistry and Brewing Water Calculator
|
Notes
Previous day Treat mash and a litte sparge water with 10gms Calcium Chloride, 5gms Calcium Sulphate ( Gypsum ), 4gms Magnesium Sulphate ( Epsom ) and 15gms Baking Soda ( Sodium Bicarbonate ).
Transfer 68L water at 78C to mash tun...sitting on 75.8 at 1640. 75.5C at 1700. 74C at 1830. 73.3C at 1910.
Tue 4/2 Turn on kettle at 0715. Mash tun sitting on 63C.
Start transfer from MT to HLT at 0750. Transfer from kettle at 76C to MT at 0800 MT sitting at 55C after dough in. Start recircualting through HLT at 0820. MT rise too slow as cooling HLT so turn off MT pump at 0825 and let HLT get up to 70C. Restart MT pump at 0830. Up to 67C at 0845.
Initial pH 5.1 add 1 tsp Bicarb. pH at 0930 5.4 - much better.
Recirc mash from 0940 -1015. Mash temp 68.7.
Start transfer to kettle at 1020. Collect 65L.
Light Boil start at 1100 and good rolling boil 1106 at 92%. Drop to 91% as boil reaching 102C...1115 - 101.7C. 1125 101.6C
Add 35gms Pacific Jade to spider at 1030.
Add 90g EKG into spider at 1200.
Add 3gms Koppafloc and 10gms Yeast Nutrient at 1218 for 12 mins boil.
Turn kettle off at 1230 and add 100g dry cone hops - could be Tangerine Dream or Cascade. Approx 57L at end of boil.
Start Counterflow/ Whirlpool at 98C ( at 1240 ) to sterilise lines and coil and run for 30mins. Quick temp drop from 98C to 95.5C. 90-C at 1257. Not whirlpooling too well with cone hops on top??
Start Counterflow cooling at 1315 with temp down to 85C after 35 mins whirlpool.
C/Coil gauge reading 40C with kettle 73.6C at 1320. 38/65C at 1330. 35/58C at 1338. 32/48C at 1352. Turn off cooling and recirc at 1400 at 30/43.5C.
Start transfer to fermenter at 1450. 42.5/21-22C.
Initial gravity 1055 giving 65% efficiency - rather low?? Delicious taste with sweetness and bitterness - but colour and depth more like a Porter - being quite see through with somewhat lighter taste - possibly from using less chocolate malts in grist.
Collect total 54L at 1055 gives 67%.
Pitch recovered Nottingham Yeast ( ex 2501 ) at 1745 at 26.4C.
Go well that Harry.
Last Updated and Sharing
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- Last Updated: 2025-02-04 04:56 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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