Brew Log History
Target 10°C
Ambient: {{ stats.ambient | number:0 }} °C
OG: {{ stats.ogGravity | number:3 }}
Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 330ml
Carbs: {{ stats.carbs | number:1 }} g / 330ml
Readings: {{ readingsCount | number }}
{{ formatHeaderDate(dates.navStart) | date:'mediumDate' }} to {{ formatHeaderDate(dates.navEnd) | date:'mediumDate' }}
Last Updated: {{ stats.lastupdated.ago }} from {{ stats.lastupdated.source }}
Fermentables
|
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
|
9.21 kg |
Gladfield Pilsner9.21 kg Gladfield Pilsner |
|
35.7 |
1.92 |
98% |
|
0.19 kg |
Gladfield Aurora0.19 kg Gladfield Aurora |
|
36.2 |
29 |
2% |
|
9.40 kg / $ 0.00
|
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
60 g |
Saaz60 g Saaz Hops |
|
Pellet |
3.6 |
Boil
|
90 min |
12.88 |
29.7% |
|
22 g |
Southern Cross22 g Southern Cross Hops |
|
Pellet |
13.8 |
Boil
|
89 min |
18.08 |
10.9% |
|
60 g |
Saaz60 g Saaz Hops |
|
Pellet |
3.6 |
Boil
|
30 min |
9.25 |
29.7% |
|
60 g |
Saaz60 g Saaz Hops |
|
Pellet |
3.6 |
Whirlpool at 85 °C
|
45 min |
|
29.7% |
|
202 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
|
|
Infusion |
-- |
63 °C |
35 min |
|
|
|
Temperature |
-- |
72 °C |
30 min |
|
|
|
Temperature |
-- |
76 °C |
15 min |
|
|
|
Sparge |
-- |
76 °C |
40 min |
Starting Mash Thickness:
3.5 L/kg
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
3.50 g |
Calcium Sulphate
|
|
Water Agt |
Mash |
-- |
|
2.50 g |
Calcium Chloride
|
|
Water Agt |
Mash |
-- |
|
0.50 tsp |
Supermoss
|
|
Fining |
Boil |
10 min. |
|
4.80 g |
Wyeast nutrient
|
|
Other |
Boil |
10 min. |
|
15 ml |
Lactic Acid
|
|
Water Agt |
Mash |
-- |
Target Water Profile
Pils
Notes
90 minute hops are FWH.
Traditional fermentation: Start fermentation at 6℃ and allow to increase to a max of 10℃. Maintain for 5 - 8 days. Once 80% of desired attentuation is achieved start reducing temp by 0.5℃ per day until temp is 4℃. Transfer to keg with spunding valve and place in keezer for at least one month to finish. Hold until fermentation is finished. Transfer to serving keg.
Alternative fermentation: Start fermentation at 6c and allow to rise to a max of 10c. Hold at 10c until close to FG (6-8 days) and then increase to 16-20c for accelerated maturation. Hold until FG is achieved and no diacetyl is present (2-3 days) and then crash to -1c. Transfer to keg and hold at -1 for 1 week. Transfer to serving keg.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2015-10-03 23:46 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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