Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
1 oz |
Hallertau Tradition1 oz Hallertau Tradition Hops |
|
Pellet |
4 |
Boil
|
55 min |
14.9 |
43.5% |
|
0.80 oz |
Hallertau Tradition0.8 oz Hallertau Tradition Hops |
|
Pellet |
3.9 |
Boil
|
5 min |
2.37 |
34.8% |
|
0.50 oz |
Saaz0.5 oz Saaz Hops |
|
Pellet |
3.5 |
Boil
|
1 min |
0.29 |
21.7% |
|
2.30 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
1 oz |
Hallertau Tradition (Pellet) 0.99999999771257 oz Hallertau Tradition (Pellet) Hops |
|
14.9 |
43.5% |
|
0.80 oz |
Hallertau Tradition (Pellet) 0.79999999817006 oz Hallertau Tradition (Pellet) Hops |
|
2.37 |
34.8% |
|
0.50 oz |
Saaz (Pellet) 0.49999999885628 oz Saaz (Pellet) Hops |
|
0.29 |
21.7% |
|
2.30 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
13.4 qt |
Sacc Rest @ 169 |
Infusion |
-- |
154 °F |
75 min |
|
5 qt |
Mashout @ 212 |
Temperature |
-- |
165 °F |
10 min |
|
17.3 qt |
sparge @ 186 |
Sparge |
-- |
168 °F |
10 min |
Starting Mash Thickness:
1.25 qt/lb
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
4 each |
Fresh Organic Orange Peel
|
|
Flavor |
Boil |
0 min. |
|
0.60 oz |
indian corinader
|
|
Spice |
Boil |
0 min. |
|
1 each |
Wort Chiller
|
|
Other |
Boil |
10 min. |
Target Water Profile
Surrey 2013 British columbia
Notes
For dry hopping, once yeast is done cold crash for 2 - 3 days then let rise back to room temp and dry hop for 4 more days.
SKIP IRISH MOSS
read up on 3944 belgian witFerm temp?
|
---> Chill yeast to 68 then let yeast ramp to 72/73F till completion.
-run liquid off ball lock for PH test
rebrew
- consider more bitterness, but no aroma.
- corriander seems right, but the orange deterriorated quickly, not sure to use more or less.
Also, it appears as if the beer has a slightly soapy off flavor, so fermentation had some issues it seems. Yeast profile is nice so keep that, just reduce temp slightly?
- perhaps get it off the yeast sooner, like 1 week in primary 1 week condition then bottle, to keep some of the funky yeast stuff. also it is slightly tart, perhaps too tart for the style which is likely from the acid malt, so drop that.
adjust IBU slightly, move 5 min addy to 10, also needs more umpf, something to give it a bit of "oh that's nice" character, malt related probably?
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2015-09-23 05:51 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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