Brew Log History
Target 55°F
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Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz
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 %
|
|
2 oz |
Styrian Goldings2 oz Styrian Goldings Hops |
|
Pellet |
4 |
Boil
|
60 min |
23.75 |
100% |
|
2 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
2 oz |
Styrian Goldings (Pellet) 1.9999999954251 oz Styrian Goldings (Pellet) Hops |
|
23.75 |
100% |
|
2 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
28 qt |
Mash with recirculation & heat control |
Infusion |
-- |
155 °F |
90 min |
|
12 qt |
Sparge / rinse |
Fly Sparge |
-- |
168 °F |
20 min |
Starting Mash Thickness:
1.45 qt/lb
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
1 lb |
Crown Royal soaked oak chips
|
|
Flavor |
Secondary |
-- |
Yeast
|
Wyeast - Scottish Ale 1728
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
71%
|
Flocculation:
|
High |
|
Optimum Temp:
|
55 - 75 °F |
Starter:
|
Yes |
|
Fermentation Temp:
|
55 °F
|
Pitch Rate:
|
2.0 (M cells / ml / ° P)
910 B cells required
|
|
|
2 x Same yeast
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
0%
|
Flocculation:
|
|
|
Optimum Temp:
|
0 - 0 °F |
Starter:
|
Yes |
|
Fermentation Temp:
|
55 °F
|
Pitch Rate:
|
2.0 (M cells / ml / ° P)
910 B cells required
|
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Priming
|
Method: Corn Sugar
CO2 Level: 2.0 Volumes |
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
| Ca+2 |
Mg+2 |
Na+ |
Cl- |
SO4-2 |
HCO3- |
|
100 |
18 |
20 |
45 |
105 |
235 |
ADDITIONS BELOW CALCULATED FOR PROFILE ABOVE
Chalk: 2.50 tsp
Baking Soda: 0.50 tsp
Gypsum: 1.00 tsp
Epsom Salt: 0.75 tsp |
|
Mash Chemistry and Brewing Water Calculator
|
Notes
Do a double stepped 2 liter starter on a stir plate with 1.25 cups DME for 24-48 hours, then another 2 liter step up on stir plate with 1.25 cups DME for 24-48 hours.
Primary fermentation @ 55 = 3 weeks
2-3 day diacetyl rest = slow creep up to 66
Rack to keg and lager for 6 weeks at 38-40
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2015-01-20 04:37 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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