Brew Log History
Target 10°C
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Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 330ml
Carbs: {{ stats.carbs | number:1 }} g / 330ml
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Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
30 g |
Magnum30 g Magnum Hops |
|
Pellet |
12.7 |
Boil
|
60 min |
21.58 |
16.7% |
|
100 g |
Saaz100 g Saaz Hops |
|
Pellet |
2.9 |
Whirlpool at 100 °C
|
0 min |
5.8 |
55.6% |
|
50 g |
Hersbrucker50 g Hersbrucker Hops |
|
Pellet |
3 |
Whirlpool at 100 °C
|
0 min |
3 |
27.8% |
|
180 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
33 L |
|
Infusion |
-- |
68 °C |
60 min |
Starting Mash Thickness:
3 L/kg
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
15 g |
irish moss
|
|
Fining |
Boil |
15 min. |
|
1 g |
servomyces
|
|
Other |
Boil |
15 min. |
Target Water Profile
Agua de Casa
| Ca+2 |
Mg+2 |
Na+ |
Cl- |
SO4-2 |
HCO3- |
|
63 |
4 |
24 |
43 |
18 |
73 |
5 grs de acido citrico
2 grs de gypsum, cloruro de calcio y cloruro de magnesio a los 33 lts del empaste
6 de acido + 3 de gypsum, clorurode calcio y cloruro de magnesio al sparge.
|
|
Mash Chemistry and Brewing Water Calculator
|
Notes
fermentar a 9-11 grados hasta 1.025, a partir de ahi subir la temperatura 1 grado cada 12 horas hasta los 19 y dejar ahí hasta la atenuación completa y no se sientan sabores.
bajar la temperatura a 10 (o menos), pasar a secundario agregando gelatina y despues de 3-4 días pasar a los cornis.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2016-09-26 20:51 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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