Brew Log History
Target 67°F
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OG: {{ stats.ogGravity | number:3 }}
Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz
Readings: {{ readingsCount | number }}
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Last Updated: {{ stats.lastupdated.ago }} from {{ stats.lastupdated.source }}
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
43 g |
Kent Goldings43 g Kent Goldings Hops |
|
Pellet |
5.6 |
Boil
|
56 min |
45.42 |
100% |
|
43 g
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
43 g |
Kent Goldings (Pellet) 43 g Kent Goldings (Pellet) Hops |
|
45.42 |
100% |
|
43 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
3.3 gal |
Single Infusion |
Infusion |
-- |
152 °F |
60 min |
Starting Mash Thickness:
1.5 qt/lb
|
Target Water Profile
Sonny's Tap Water
Notes
GOALS:
OG: 1.071
FG: 1.017
SRM: 39
IBU: 45
ABV: 7.1%
PRE-BOIL GRAVITY: 1.060
YEAST STARTER
- Approximately 24 hours prior to Brewing, make 10% DME solution (80gm / 0.8L).
- Allow solution to Boil for ~5 minutes.
- Auto-Siphon Solution into Erlenmeyer Flask
- Apply Ice Bath until Temperature reaches ~68F.
- Squeeze 1 packet of WLP013 into DME Solution.
- Cover with Aluminum Foil + Swirl ~ every 1-2 hour until ready to pitch. Try to maintain yeast between 64-70F.
MASH
PRE-HEAT MASH - 2 gal of Boiling Water
PRE-HEAT SPARGE - 2 gal of Boiling Water
(conduct Simultaneously)
Water Volume: 3.3 gallons for 1.5 lb/qt ratio.
- STRIKE WATER: 166F.
- Add Grains @ 163F.
- Allow Temperature to fall to 152F prior to closing lid.
- Check Mash pH ~15 minutes into Mash.
pH: ______
- Total Mash Time: 60 minutes
- Begin Sparge!
FINAL MASH TEMP: ____F
FINAL MASH pH: ____
SPARGE
- Heat 4gal of Water to 165F. Add to Sparge Vessel.
- Allow water to cool to 160F prior to beginning Sparge.
- Recirculate 4 times prior to collecting wort.
- Attempt to Sparge over 30 minutes.
- Measure pH of solution coming from Mash Tun @ end of Sparge.
Sparge pH: ______
BOIL
- Check Pre-Boil Gravity (goal: 1.060) + pH
NOTE: Make sure to adjust for TEMPERATURE
PRE-BOIL GRAVITY: ____ @ __F
Adjusted Gravity: __
PRE-BOIL pH: ____
- Boil for 90 minutes
- Scoop the Poo for ~10 minutes.
- Add Kent Hops @ 80 minutes.
- Chill wort to 65F prior to Fermentation.
- Oxygenate Wort AFTER pitching yeast.
ORIGINAL GRAVITY: ______
FERMENTATION
- Goal Starting Temp: 67F
- Hold Fermentation Temperature @ 67F for ~2/3 of Fermentation.
- When ~1/3 of Fermentation remains, Shut off all Temperature Controls until Fermenter reaches: 70F.
- Maintain Ranco @ 70F +/- 1F once temp reaches 70F for the remainder of Primary Fermentation.
3-week / 21-day Fermentation
PRIMING
"carbonate to approximately 2-2.5 volumes CO2"
- Auto-Siphon 3gal of Fermented Beer into a bottling Bucket
- Add 2.5oz of Corn Sugar (goal CO2: 2.25 vols) to bottling Bucket, and gently stir to avoid introducing oxygen (introduce as a WARM solution)
- Bottle
4, Bottle condition @ 65F until ready to drink
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2016-09-09 22:31 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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