Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
0.50 oz |
Cascade0.5 oz Cascade Hops |
|
Pellet |
7 |
Boil
|
30 min |
7.28 |
100% |
|
0.50 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
0.50 oz |
Cascade (Pellet) 0.49999999885628 oz Cascade (Pellet) Hops |
|
7.28 |
100% |
|
0.50 oz
/ $ 0.00
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
1 tsp |
Irish Moss
|
|
Fining |
Boil |
15 min. |
|
1.50 tsp |
Gypsum
|
|
Fining |
Mash |
30 min. |
|
0.50 tsp |
Yeast Nutrient and Pectin Enzyme
|
|
Fining |
Primary |
0 min. |
|
6 lb |
Fresh/Frozen Strawberries
|
|
Flavor |
Secondary |
0 min. |
|
4 lb |
Cooked Rhubarb
|
|
Flavor |
Secondary |
0 min. |
Notes
- Boil 1/2 cup water, cool, then start yeast
- Place the cracked grains in the muslin bag(s) and place in a pot with 2 gallons of cold water. Add gypsum. Bring the water temperature up to 150 degrees F. Steep the grains for 30 minutes remove and discard the grains.
- Add the extracts into the pot and stir to thoroughly mix the extract into the water.
- Bring the liquid to a boil.
- At the 30 minute mark, add the boiling hops slowly to the pot.
- At the 45 minute mark, add the Irish moss to the pot.
- At the 60 minute mark, remove the brew pot from the stove. Cool the wort using an ice bath or a wort chiller.
- Transfer the chilled wort to a sanitized fermenter. Add enough cold water to bring the total volume up to 4 gallons.
- Add yeast nutrient, enzyme and dextrin
- When the temperature of the wort drops to below 85 degrees, add the yeast.
- Place the airlock onto the fermenter.
- After primary fermentation has completed, transfer the beer to the secondary fermenter, add isinglass (optional)
- After secondary fermentation has completed, dissolve corn sugar in minimum amount needed of water, bring to a boil.
- Transfer beer from secondary fermenter to bottling bucket. Add cooled priming sugar solution.
- Transfer beer to sanitized bottles & cap. Allow 7-10 days for carbonization to complete.
Primary for 5 days?
Secondary 3 days?
Either freeze fruit and add at the end of the boil or puree it, freeze it, and add to secondary. (Secondary will give more fresh fruit/juice flavor where end of boiling will be more subtle).
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2015-05-18 13:28 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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