Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
0.50 oz |
Galena0.5 oz Galena Hops |
|
Pellet |
13 |
Boil
|
60 min |
22.12 |
33.3% |
|
0.50 oz |
Willamette0.5 oz Willamette Hops |
|
Pellet |
4.5 |
Boil
|
30 min |
5.88 |
33.3% |
|
0.50 oz |
Willamette0.5 oz Willamette Hops |
|
Pellet |
4.5 |
Boil
|
10 min |
2.78 |
33.3% |
|
1.50 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
0.50 oz |
Galena (Pellet) 0.49999999885628 oz Galena (Pellet) Hops |
|
22.12 |
33.3% |
|
1 oz |
Willamette (Pellet) 0.99999999771257 oz Willamette (Pellet) Hops |
|
8.66 |
66.6% |
|
1.50 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
|
|
Infusion |
-- |
154 °F |
60 min |
|
|
Batch sparging |
Sparge |
-- |
190 °F |
45 min |
Starting Mash Thickness:
1.35 qt/lb
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
1 tbsp |
Pumpkin spice
|
|
Spice |
Secondary |
0 min. |
|
1 lb |
Roasted canned pumpkin
|
|
Flavor |
Boil |
20 min. |
|
1 each |
vanilla bean
|
|
Flavor |
Secondary |
-- |
Target Water Profile
Aurora, CO Municipal Water
| Ca+2 |
Mg+2 |
Na+ |
Cl- |
SO4-2 |
HCO3- |
|
37 |
8 |
45 |
37 |
53 |
142 |
Add .5 TSP OF GYPSUM .75 TSP OF CALCIUM CHLORIDE. 3 OUNCES OF ACIDULATED MALTS TO MASH
Heated 16 QT of Mash water to 152. Stirred in grains reached 142 rest for 25 mins
Heated 3.5 QT to a boil stirred in and raised the grain temperature to 148
Added 1 gallon of Boiling water at 40 Mins left on mash timer. Temp was 147 brought it up to 153.5
Collected 3.75 gallons of wort
Added 3 gallons of 185 degree water to grain bed stirred and let it sit for 10 mins. Drained until I read 6.5 Gallons in the boil kettle
Checked final gravity showing 1.062% I got almost 6 gallons of wort. Pitched yeast at around 80 degrees |
|
Mash Chemistry and Brewing Water Calculator
|
Notes
Did a ten gallon batch. Added 1 tsp of gypsum salt and 1.5 tsp of calcium chloride to mash and sparge water split evenly. Added 7.5 ml of lactic acid to mash and got 5.36 mash pH. Mashed at 154 for 60 mins. Added 1 tsp of pumpkin spice at the 20 minute mark along with 2 lbs of pumpkin. Roasted pumpkin at 350 degrees in the oven for 30 minutes prior to adding to boil. Ended up with OG of 1.059 and FG of 1.009 added an additional 1 tsp of pumpkin spice 1 cinnamon stick and a half an ounce of fresh ginger root soaked in 2 ounces of brandy per 5 gallons to fermenter after 5-6 days when fermentation has stopped.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2016-09-27 14:53 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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