Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
1.38 oz |
Saaz1.38 oz Saaz Hops |
|
Pellet |
2.7 |
Boil
|
0 min |
|
100% |
|
1.38 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
1.38 oz |
Saaz (Pellet) 1.3799999968433 oz Saaz (Pellet) Hops |
|
|
100% |
|
1.38 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
|
Sacch Rest |
Temperature |
-- |
148 °F |
90 min |
|
|
Sacch Rest #2 |
Decoction |
-- |
155 °F |
15 min |
Starting Mash Thickness:
1.5 qt/lb
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
3 each |
Lemon Zest Peelings
|
|
Other |
Secondary |
-- |
Target Water Profile
Hopkinsville, KY
Notes
Notes from Mad Fermenterist: Recipe Specifics
--------------------
Batch Size (Gal): 5.00
Total Grain (Lbs): 16.50
Anticipated OG: 1.030
Anticipated SRM: 2.4
Anticipated IBU: 2.3
Brewhouse Efficiency: 77% (with parti-gyle)
Wort Boil Time: 0 Minutes
Grain
-------
66.7% - 11.00 lbs. Rahr Pilsener
33.3% - 5.50 lbs. Wheat Malt
Hops
------
1.38 oz. Czech Saaz (Pellet, 2.70% AA) Mash Hop
Extras
--------
Zest from 3 Lemons in Fermentor
Yeast
-------
Wyeast L5223-PC Lactobacillus brevis
Safale US-05 American Ale Yeast
Boulevard Saison Brett Dregs
Water Profile
-----------------
Profile: Washington, DC
Mash Schedule
-----------------
Sacch Rest - 90 min @ 148F
Sacch Rest #2 - 15 min @ 155F (Decoction)
Notes
-------
7/26/14 Made a 1L starter (50 g DME, nutrient, chilled to 112F, put on stirplate on low) with Wyeast L. brevis (two weeks from manufacture). Strong activity by the next morning, already a bit tart.
Brewed 7/27/14
Added 3 g of CaCl and 1 tsp of 10% phosphoric acid to the mash (along with a couple handfuls of rice hulls. Decoction didn't raise the temperature as much as I expected. Same treatment for the 170 F sparge water.
Partigyle batch sparge.
Swapped wort back and forth to achieve 7.25 gallons @ 1.052, and 5.5 gallons at 1.034.
Lemon Berliner - Brought just to a boil, added yeast nutrient, chilled to 85F, added 7.5 g of 88% lactic acid (aiming for 4.5 pH), pitched Lacto, left at 65F to ferment. OG 1.030. L. brevis and Saison Brett dregs for the first 24 hours - activity by 12 hours, then US-05 (11 g, not rehydrated) (down to 1.024 already).
Sitting at ~75F ambient after two-three days to ensure complete fermentation.
9/27/14 Down to 1.002, added strips of zest from three lemons (still in primary fermentor).
9/28/14 Bottled 4.75 gallons with 5 5/8 oz of tablet sugar. After more than half was in bottles, added 25 g of True Lemon to the remaining 2.1 gallons
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2015-07-26 12:17 UTC
For quick copying and pasting to a text based forum or email.
Click the Download as HTML file button below.
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 |
|
Discussion about this recipe:
Recipe Tools ▼
Brew!
