Brew Log History
Target 20°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 }}
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
30 g |
Styrian Goldings30 g Styrian Goldings Hops |
|
Leaf/Whole |
6.31 |
Mash
|
0 min |
4.29 |
9.1% |
|
300 g |
Cascade300 g Cascade Hops |
|
Pellet |
7 |
Dry Hop
|
14 days |
|
90.9% |
|
330 g
/ £ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
10 L |
First decoction rest |
Decoction |
-- |
52 °C |
10 min |
|
|
Main Saccharifcation rest |
Infusion |
-- |
63 °C |
45 min |
|
22 L |
Main Sparge |
Sparge |
-- |
95 °C |
30 min |
Starting Mash Thickness:
2.5 L/kg
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
12 g |
Calcium Sulphate
|
|
Water Agt |
Mash |
55 min. |
|
8 g |
Calcium Chloride Flake
|
|
Water Agt |
Mash |
55 min. |
Yeast
|
Fermentis - Safale - American Ale Yeast US-05
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (custom):
|
93%
|
Flocculation:
|
Medium |
|
Optimum Temp:
|
12 - 25 °C |
Starter:
|
No |
|
Fermentation Temp:
|
20 °C
|
Pitch Rate:
|
0.75 (M cells / ml / ° P)
146 B cells required
|
|
|
House Blend of Lactics and Wild Yeast
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
0%
|
Flocculation:
|
|
|
Optimum Temp:
|
-18 - -18 °C |
Starter:
|
No |
|
Fermentation Temp:
|
20 °C
|
Pitch Rate:
|
0.75 (M cells / ml / ° P)
146 B cells required
|
|
|
£ 0.00
Yeast Pitch Rate and Starter Calculator
|
Target Water Profile
Bitters and Pale Ales
Notes
Mash Schedule:
Dough in to start the mash at 52°C
Leave for 10 minutes
Remove approximately 30% of the mash and put in a large saucepan
Add 30g of Styrian Golding hops
Heat to 60°C and hold for 1-2 minutes
Bring to a boil and leave for 20 minutes
Return the boiled decoction to the main mash and stir
Mash temp should now be 63°C (approx)
Leave for 45 minutes
Sparge with near boiling water (95°C)to collect 27lts in the boiler
Adjust wort pH in the boiler using 80% Lactic Acid, before heating, to a pH of 4.4
Heat until bubbles appear
Chill to 20°C
Pitch yeast and house culture
Extra Cultures Being Added:
Vicaris - Triple/Geuze
Odell - 5 Barrel Pale Ale
Siren Craft Brewery - Gouttière Saison
Wild Beer - Solera Aged Beer
The idea of brewing this again is due to the fact I won second place with the previous incarnation. I now need to see if I can produce the same or a very similar beer.
The house blend has been added to so I am pretty sure that the profile of the final beer will change even though I am doing everything to do with malt, hops and brewing yeast the same as before.
Wish me luck!
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2015-05-01 13:49 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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