Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
2 oz |
Styrian Goldings2 oz Styrian Goldings Hops |
|
Pellet |
4.2 |
Boil
|
60 min |
15.13 |
50% |
|
1 oz |
Willamette1 oz Willamette Hops |
|
Pellet |
5.4 |
Boil
|
20 min |
5.89 |
25% |
|
1 oz |
Choice Debittered1 oz Choice Debittered Hops |
|
Pellet |
0 |
Aroma
|
20 min |
|
25% |
|
4 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
2 oz |
Styrian Goldings (Pellet) 1.9999999954251 oz Styrian Goldings (Pellet) Hops |
|
15.13 |
50% |
|
1 oz |
Willamette (Pellet) 0.99999999771257 oz Willamette (Pellet) Hops |
|
5.89 |
25% |
|
1 oz |
Choice Debittered (Pellet) 0.99999999771257 oz Choice Debittered (Pellet) Hops |
|
|
25% |
|
4 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
8.5 gal |
Strike temp 175-177 |
Infusion |
-- |
160 °F |
90 min |
Starting Mash Thickness:
1.5 qt/lb
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
2 tsp |
Irish moss
|
|
Fining |
Boil |
15 min. |
Yeast
|
White Labs - Oktoberfest/Märzen Lager Yeast WLP820
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (custom):
|
75%
|
Flocculation:
|
Medium |
|
Optimum Temp:
|
52 - 58 °F |
Starter:
|
No |
|
Fermentation Temp:
|
54 °F
|
Pitch Rate:
|
1.5 (M cells / ml / ° P)
862 B cells required
|
|
|
- saflager german lager s23
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (custom):
|
75%
|
Flocculation:
|
Low |
|
Optimum Temp:
|
65 - 78 °F |
Starter:
|
No |
|
Fermentation Temp:
|
54 °F
|
Pitch Rate:
|
1.5 (M cells / ml / ° P)
862 B cells required
|
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Priming
|
Method: co2
Amount: 5 Gallons
CO2 Level: 2.5 Volumes |
Target Water Profile
Balanced Profile
Notes
Pitch three packages of liquid yeast per 5.5 gallons of wort. plus the additional 17.25 grams per 5 gallons of custom yeast saflager s23 rehydrated, pitch all yeast at 58 degrees. Start the primary fermentation at 54, wait 7 days and then ramp to 58, hold for 7 days. Check gravity if close to final then rack into secondary carboys, hold at 58 for one week, and begin to drop temp 5 degrees per day until you hit 40 degrees. Hold at 40 degrees for three to five weeks. Keg at 2.5 Enjoy
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2019-07-03 00:43 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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