Brew Log History
Target 17°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 }}
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Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
20 g |
Magnum20 g Magnum Hops |
|
Pellet |
15 |
Boil
|
70 min |
19.73 |
25% |
|
18 g |
Centennial18 g Centennial Hops |
|
Pellet |
10 |
Boil
|
10 min |
4.16 |
22.5% |
|
42 g |
Centennial42 g Centennial Hops |
|
Pellet |
10 |
Boil
|
0 min |
|
52.5% |
|
80 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
50 L |
|
Infusion |
-- |
67 °C |
60 min |
|
50 L |
|
Temperature |
-- |
74 °C |
10 min |
Starting Mash Thickness:
1 L/kg
|
Notes
http://www.homebrewtalk.com/showthread.php?t=238940
Here's the recipe for my American wheat beer that won 2nd place BOS and 1st place Hybrids (Category 6-7) in the HBT BJCP 2011 contest. I brewed this on March 6th, so it was about 3 weeks old for the first round judging. I was surprised that it was actually very drinkable only 11 days after brewday (but still extremely turbid). As the Kölsch yeast continued to settle out in the keg, the more subtle fruity fermentation characteristics began to come out a little more.
Single infusion mash at 152 °F, 60 min. Mash out at 165 °F, 10 min. Batch sparged.
Fermented 9 days at 62 °F. Cold crashed for 1 day, then kegged and force carbed.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2016-03-19 19:12 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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