Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
1 oz |
Chinook1 oz Chinook Hops |
|
Pellet |
13 |
Boil
|
60 min |
42.58 |
9.5% |
|
1 oz |
Citra1 oz Citra Hops |
|
Pellet |
11 |
Boil
|
15 min |
17.88 |
9.5% |
|
2.50 oz |
Citra2.5 oz Citra Hops |
|
Pellet |
11 |
Boil
|
5 min |
17.96 |
23.8% |
|
3 oz |
Citra3 oz Citra Hops |
|
Pellet |
11 |
Whirlpool at 200 °F
|
30 min |
21.49 |
28.6% |
|
3 oz |
Citra3 oz Citra Hops |
|
Pellet |
11 |
Dry Hop
|
4 days |
|
28.6% |
|
10.50 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
1 oz |
Chinook (Pellet) 0.99999999771257 oz Chinook (Pellet) Hops |
|
42.58 |
9.5% |
|
9.50 oz |
Citra (Pellet) 9.4999999782694 oz Citra (Pellet) Hops |
|
57.33 |
90.5% |
|
10.50 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
5 qt |
Mash |
Sparge |
-- |
152 °F |
60 min |
|
5.5 qt |
Sparge |
Sparge |
-- |
170 °F |
15 min |
Starting Mash Thickness:
1.45 qt/lb
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
1 lb |
Corn Sugar (60 min boil)
|
|
Other |
Boil |
1 hr. |
|
1 each |
Whirlfloc Tablet
|
|
Fining |
Boil |
15 min. |
Target Water Profile
Light colored and hoppy
Notes
Total Water Volume Needed = 10.50 gal
Mash Water = 5.00 gal @ 164 Deg
Mash Temp = 152 for 60 minutes
Sparge Water = 5.50 gal @ 170 Deg
Sparge Sit Time = 15 minutes
Add the following to each 5 gallons of water:
Gypsum - 2 tsp
Calcium Chloride - 1/2 tsp
Pre-Boil Volume = 7.75 Gallons
Add 5 drops Fermcap-S at boil
Add Corn Sugar with 15 minutes left on the boil
Add Whirlfloc tablets 15 minutes left in boil
Filter hops by putting a 5 gallon paint strainer bag into the primary and pouring wort through the strainer before pitching yeast
Rehydrate US-05 prior to pitching
1) Warm the dry yeast to room temperature
2) In a sanitized container, prepare 1/2 cup of sterile water at 95-105°F
3) Sprinkle the dry yeast on top of the water, trying to avoid setting up large, dry clumps.
4) Let sit 15 minutes, then gently stir.
5) When the yeast has reconstituted, gently stir again to form a cream and let sit another 5 minutes.
6) Carefully and slowly, adjust the temperature of the yeast to within 15°F of the wort temperature.
7) Pitch the resultant cream into the fermentation vessel, ideally as soon as possible.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2016-05-17 16:56 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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