Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
5 g |
Zeus5 g Zeus Hops |
|
Pellet |
16.2 |
Boil
|
90 min |
10.55 |
16.1% |
|
6 g |
Pacifica6 g Pacifica Hops |
|
Pellet |
4.8 |
Boil
|
20 min |
2.12 |
19.4% |
|
6 g |
Pacifica6 g Pacifica Hops |
|
Pellet |
4.8 |
Boil
|
10 min |
1.27 |
19.4% |
|
14 g |
Pacifica14 g Pacifica Hops |
|
Pellet |
4.8 |
Boil
|
0 min |
|
45.2% |
|
31 g
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
5 g |
Zeus (Pellet) 5 g Zeus (Pellet) Hops |
|
10.55 |
16.1% |
|
26 g |
Pacifica (Pellet) 26 g Pacifica (Pellet) Hops |
|
3.39 |
84% |
|
31 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
14 L |
74 Celsius Water |
Infusion |
-- |
66 °C |
60 min |
|
6.9 L |
99 Celsius Water |
Infusion |
-- |
76 °C |
10 min |
|
19 L |
.38 L/P/M |
Sparge |
-- |
78 °C |
80 min |
Starting Mash Thickness:
3.2 L/kg
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
8 g |
CaSO4
|
|
Water Agt |
Boil |
90 min. |
|
1 each |
Whirlfloc
|
|
Fining |
Boil |
15 min. |
Yeast
|
White Labs - Whitbread Ale Yeast WLP017
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
70%
|
Flocculation:
|
High |
|
Optimum Temp:
|
19 - 21 °C |
Starter:
|
Yes |
|
Fermentation Temp:
|
21 °C
|
Pitch Rate:
|
0.75 (M cells / ml / ° P)
227 B cells required
|
|
|
Omega Lactobacillus Blend
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
0%
|
Flocculation:
|
|
|
Optimum Temp:
|
-18 - -18 °C |
Starter:
|
Yes |
|
Fermentation Temp:
|
21 °C
|
Pitch Rate:
|
0.75 (M cells / ml / ° P)
227 B cells required
|
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Priming
|
Method: Force Carb
Amount: Cornelius Keg
CO2 Level: 2.60 Volumes |
Target Water Profile
Chicago, IL, USA
Notes
Collected unhopped wort and boiled for 10 minutes. Knocked out into CO2 purged HLT and pitched lactobacillus blend. 24 hours later pH dropped from 5.2 to a 3.5. Transferred blend into wort kettle, brought to boil, and hopped beer (with aged Pacifica) at specified intervals. Cooled wort and pitched Whitbread yeast starter. Let ferment for 7 days then split the batch into two separate three gallon carboys. Aged one carboy with oak chips soaked in Moscato. Aged the other carboy with tart cherries. After two months transferred into Cornelius keg and pressurized. Currently cellaring beer.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2016-08-11 19:31 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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