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
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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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