Brew Log History
Target 22°C
Ambient: {{ stats.ambient | number:0 }} °C
OG: {{ stats.ogGravity | number:3 }}
Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 330ml
Carbs: {{ stats.carbs | number:1 }} g / 330ml
Readings: {{ readingsCount | number }}
{{ formatHeaderDate(dates.navStart) | date:'mediumDate' }} to {{ formatHeaderDate(dates.navEnd) | date:'mediumDate' }}
Last Updated: {{ stats.lastupdated.ago }} from {{ stats.lastupdated.source }}
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
50 g |
Amarillo50 g Amarillo Hops |
|
Pellet |
8.6 |
Dry Hop
|
6 days |
|
25% |
|
50 g |
Citra50 g Citra Hops |
|
Pellet |
11 |
Dry Hop
|
6 days |
|
25% |
|
50 g |
Amarillo50 g Amarillo Hops |
|
Pellet |
8.6 |
Dry Hop
|
3 days |
|
25% |
|
50 g |
Citra50 g Citra Hops |
|
Pellet |
11 |
Dry Hop
|
3 days |
|
25% |
|
200 g
/ £ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
100 g |
Amarillo (Pellet) 100 g Amarillo (Pellet) Hops |
|
0 |
50% |
|
100 g |
Citra (Pellet) 100 g Citra (Pellet) Hops |
|
0 |
50% |
|
200 g
/ £ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
20 L |
|
Infusion |
-- |
68 °C |
60 min |
|
17 L |
|
Sparge |
-- |
75 °C |
30 min |
Starting Mash Thickness:
3 L/kg
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
22 g |
DWB
|
|
Water Agt |
Mash |
1 hr. |
|
10 g |
Lactic Acid 80%
|
|
Water Agt |
Boil |
30 min. |
|
1.20 g |
PFT
|
|
Fining |
Boil |
15 min. |
|
0.50 tsp |
Yeast Vit
|
|
Other |
Boil |
8 min. |
|
2 kg |
Raspberries
|
|
Flavor |
Secondary |
30 min. |
Yeast
|
The Yeast Bay - Amalgamation - Brett Super Blend
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
85%
|
Flocculation:
|
Low |
|
Optimum Temp:
|
18 - 26 °C |
Starter:
|
Yes |
|
Fermentation Temp:
|
22 °C
|
Pitch Rate:
|
0.75 (M cells / ml / ° P)
268 B cells required
|
|
|
Lactobacillus Brevis WLP 672
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
0%
|
Flocculation:
|
|
|
Optimum Temp:
|
-18 - -18 °C |
Starter:
|
Yes |
|
Fermentation Temp:
|
22 °C
|
Pitch Rate:
|
0.75 (M cells / ml / ° P)
268 B cells required
|
|
|
£ 0.00
Yeast Pitch Rate and Starter Calculator
|
Target Water Profile
Bitters and Pale Ales
Notes
http://www.themadfermentationist.com/2015/07/apricots-lactobacillus-and-hops.html
- Mash high
- Reduce wort pH to 4.4 using lactic acid
- 30 Minute Boil
- Add Lactobacillus Starter once chilled
- Check after 24 hours both pH and sourness
- If ok add starter of Amalgamation
- Ferment for 4 weeks
- Split the batch into 10lts + 10lts + 5lts
- Dry hop x 10lts
- Leave for 7 days
- Chill and bottle
- Add 2kg of Raspberries to 10lts
- Leave for 1 month + bottle
- Bottle 5lts plain
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2016-01-14 16:35 UTC
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|
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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