Brew Log History
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Fermentables
|
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
|
5 lb |
Dry Malt Extract - Light5 lb Dry Malt Extract - Light |
|
42 |
4 |
100% |
|
5 lbs / $ 0.00
|
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
1 oz |
Cluster1 oz Cluster Hops |
|
Pellet |
7.6 |
Boil
|
60 min |
24.13 |
100% |
|
1 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
1 oz |
Cluster (Pellet) 0.99999999771257 oz Cluster (Pellet) Hops |
|
24.13 |
100% |
|
1 oz
/ $ 0.00
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
12 oz |
Weyermann Acidulated Malt
|
|
Other |
Mash |
2 hr. |
|
10 oz |
Special Grains
|
|
Other |
Mash |
-- |
|
1 oz |
Grapefruit Peel
|
|
Flavor |
Boil |
10 min. |
|
4 oz |
Chardonnay soaked oak stick
|
|
Flavor |
Secondary |
-- |
Notes
Souring Process-
- Bring 2 gallons of spring water and dry malt up to 130 degrees and hold.
- Dump mash into clean sanitized 5 gallon bucket
- And in crushed Acidulated Malt and stir
- Cover with foil the best you can to block air
- Attach lid and wrap up in blankets on all sides to trap in heat while it sours.
- Let sit for 15 to 24 hours to sour.
- Open bucket remove foil and skim off any surface mold.
- Smells like hell but it's suppose to!
- Strain out all grains while adding mash to brew pot, add more water, and bring mash up to 155 degrees and add any specialty grains, or bring to a boil and finish recipe as directed.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2016-11-25 20:02 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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