Fermentables
|
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
|
4 lb |
Red Proso Pale Millet (2.5L)4 lb Red Proso Pale Millet (2.5L) |
|
31 |
2.5 |
22.5% |
|
3 lb |
Puffed Quinoa3 lb Puffed Quinoa |
|
34 |
1 |
16.9% |
|
0.30 lb |
American - Chocolate0.3 lb Chocolate |
|
29 |
350 |
1.7% |
|
3 lb |
fresh corn3 lb fresh corn |
|
9 |
0 |
16.9% |
|
0.50 lb |
Caramillet0.5 lb Caramillet |
|
28 |
5 |
2.8% |
|
7 lb |
Vienna Millet7 lb Vienna Millet |
|
31 |
10 |
39.3% |
|
17.80 lbs / $ 0.00
|
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
0.90 oz |
Hallertau Mittelfruh0.9 oz Hallertau Mittelfruh Hops |
|
Pellet |
3.75 |
Boil
|
60 min |
11.41 |
64.3% |
|
0.50 oz |
Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops |
|
Pellet |
3.75 |
Boil
|
30 min |
4.87 |
35.7% |
|
1.40 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
1.40 oz |
Hallertau Mittelfruh (Pellet) 1.3999999967976 oz Hallertau Mittelfruh (Pellet) Hops |
|
16.28 |
100% |
|
1.40 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
14.7 qt |
110F target Temp; acid rest, hold at |
Infusion |
-- |
117 °F |
20 min |
|
4.5 qt |
Do not stir after initial infusion. De-fuse enzymes layer, as much clear liquid as possible usually 5 qt. |
Infusion |
-- |
212 °F |
15 min |
|
8.5 qt |
Decoct& boil; Add CaCO3, hold at 158, Initial mash |
Decoction |
-- |
212 °F |
20 min |
|
|
gelatinize starches; then chill with copper tubing |
Temperature |
-- |
212 °F |
5 min |
|
|
Beta-amalase - add amalase enzyme |
Temperature |
-- |
149 °F |
30 min |
|
2.8 qt |
Hold at 158; Alpha Amalase |
Infusion |
-- |
212 °F |
30 min |
|
9.5 qt |
hold at 175F; mashout |
Sparge |
-- |
212 °F |
-- |
Starting Mash Thickness:
1.5 qt/lb
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
4 oz |
Cold Steeped Chocolate Malt
|
|
Flavor |
Primary |
-- |
|
1 tsp |
Amalase
|
|
Other |
Mash |
-- |
Target Water Profile
Munich (Dark Lager)
Notes
Do not make a starter; pitch only the manufacturer's recommended amount for proper ester production.
Do not mash the chocolate. Cold steep instead about twice the amount for a day or two in sterilized water. Add after boil before pitching. (I only include the ingredient at the top to estimate color.)
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2016-03-26 18:53 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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