Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
0.55 oz |
Columbus0.55 oz Columbus Hops |
|
Pellet |
12 |
Boil
|
90 min |
27.16 |
21.6% |
|
1 oz |
Ahtanum1 oz Ahtanum Hops |
|
Pellet |
5.2 |
Boil
|
10 min |
7.25 |
39.2% |
|
1 oz |
Ahtanum1 oz Ahtanum Hops |
|
Pellet |
5.2 |
Boil
|
1 min |
0.86 |
39.2% |
|
2.55 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
0.55 oz |
Columbus (Pellet) 0.54999999874191 oz Columbus (Pellet) Hops |
|
27.16 |
21.6% |
|
2 oz |
Ahtanum (Pellet) 1.9999999954251 oz Ahtanum (Pellet) Hops |
|
8.11 |
78.4% |
|
2.55 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
3.1 gal |
|
Temperature |
-- |
156 °F |
20 min |
|
2 gal |
|
Temperature |
-- |
165 °F |
-- |
|
3 gal |
|
Fly Sparge |
-- |
168 °F |
60 min |
Starting Mash Thickness:
1.5 qt/lb
|
Notes
Mashing
In a 10-galloln insulated cooler, combine the crushed malts with 3 gallons plus 12 cups of 172°F water. The water should cool slightly when mixed with the grain. Hold the mash at 156°F for 20 minutes.
Add 2 gallons plus 2 cups of 184°F water. The mixture should come up to 165°F.
Lautering & Sparging
Lauter the mash. Once the liquid is lower than the level of the grain, begin to slowly sprinkle 3 gallons plus 1 cup of 168°F water over the grains to start the sparge. Continue sparging.
The Boil
Set the brew kettle of wort on top of a propane burner and add water to bring the wort level up to about 6 gallons plus 12 cups, if needed. Bring the wort to a rapid, rolling boil. As it begins to come to a boil, a layer of foam and scum may develop at the surface. Skim it off and discard. Once the wort is at a full boil, put a hops bag containing the Columbus hops in the kettle and set a timer for 90 minutes. Stir the wort frequently during the boil and be watchful to avoid boil-overs.
At 15 minutes before the end of the boil, stir in the Irish moss. At 10 minutes before the end of the boil, put a hops bag containing the 0.77 ounce of Ahtanum hops in the kettle. When the boiling time is over, turn off the heat and put a hops bag containing the remaining Ahtanum hops in the kettle. Cover the kettle and immediately begin cooling the wort as quickly as possible.
Pitching Yeast & Fermentation
Once the wort has cooled to 72°F, discard the spent hops and check the specific gravity of the wort with a hydrometer. The target starting gravity is 1.057 (14 Plato).
Transfer the wort to the primary fermentation bucket. Pitch the yeast (or prepare a yeast starter).
Allow the wort to ferment through primary and secondary fermentation at 72°F until it reaches a specific gravity of 1.014 (3.5 Plato).
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2015-07-13 01:35 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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