Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
35 g |
Saaz35 g Saaz Hops |
|
Pellet |
5.6 |
Boil
|
60 min |
22.79 |
36.8% |
|
45 g |
Saaz45 g Saaz Hops |
|
Pellet |
5.6 |
Boil
|
10 min |
10.62 |
47.4% |
|
15 g |
El Dorado15 g El Dorado Hops |
|
Pellet |
13.2 |
Boil
|
10 min |
8.35 |
15.8% |
|
95 g
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
80 g |
Saaz (Pellet) 80 g Saaz (Pellet) Hops |
|
33.41 |
84.2% |
|
15 g |
El Dorado (Pellet) 15 g El Dorado (Pellet) Hops |
|
8.35 |
15.8% |
|
95 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
28 L |
|
Infusion |
-- |
65 °C |
60 min |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
0.50 each |
protofloc
|
|
Other |
Boil |
15 min. |
|
0.50 tsp |
yeast nutrient
|
|
Other |
Boil |
15 min. |
Target Water Profile
Birds Balanced Water
| Ca+2 |
Mg+2 |
Na+ |
Cl- |
SO4-2 |
HCO3- |
|
85 |
5 |
10 |
85 |
85 |
60 |
http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=PQ9FXL1
Water treatment to the entire water volume (full volume mash)
Calcium Sulphate (Gypsum): 3 g
Calcium Chloride 4.5g (not as dihydrate) so scaling / correction factor = 110.98 g/mol (anhydrous) / 147.014 g/mol (dihydrate) * 3 = 2.26. 4.5 x 2.26 = 10 mL.
Lactic Acid (80%): 4.3 mL |
|
Mash Chemistry and Brewing Water Calculator
|
Notes
Friday 1st Jan 2016 - Made starter wort with 0.45 kg Pilsner malt in 2.6 L water (0.75 mL 80% lactic acid added for predicted mash pH of 5.3). Mashed the grain at 65oC.
Added a pinch of yeast nutrient, boiled and chilled before adding yeast and putting on the stir plate at 7pm
WLP833 lot no 1019789
Tuesday 5th January 2016 (Brewday) - 28L Strike Water a 69oC. Mash temp 65oC. After 15 mins 64oC. After 30 mins . Tap water pH = 7.77. Mash pH after 30 mins = 5.1! added 2.5g Calcium Carbonate to correct pH. Measured 15 mins later and still 5.1.
Preboil = 27L at 1.044
Ended up with about 22L at 1.052. Added 5L to a demijar and pitched dregs grown up from Jolly Pumpkin Oro de Calabaza. German bock for the other 17L (pitched at 11.5 oC) and fermentation chamber set to 11oC.
Pretty dark looking wort. Looks more like a bock than a Vienna... looks 20+ SRM and not the 12ish calculated
Sunday 10th January 2016 - 4.5 days into fermentation. Turned off the fermentation fridge and let free rise to ambient (16oC).
Sunday 17th January (Day 12) - Cold crashed to -1oC to start lagering period.
Tuesday 26th January (Day 21) - Kegged. pH = 4.35. FG = 1.013. ABV = 5.1%. Did not fine. Taste is malty but light, a touch too roasty, a bit too bitter. Not as crisp as a lager should be, but absolutely no sulphur or diacetyl. Not really what I was shooting for, but not 100% sure what that was...
Thursday 19th February 2016 - Crash chilled sour beer.
Friday 20th Feb 2016 - Kegged and hit with 3 bar CO2 pressure. FG = 1.009. ABV = 5.6%.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2016-02-22 08:09 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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