Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
25 g |
Hallertau Hersbrucker25 g Hallertau Hersbrucker Hops |
|
Pellet |
2.7 |
Boil
|
60 min |
8.13 |
100% |
|
25 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
12 L |
Fenulic Acid Rest |
Infusion |
-- |
45 °C |
20 min |
|
12 L |
Maltose |
Infusion |
-- |
65 °C |
50 min |
|
12 L |
Malto Dextrin |
-- |
-- |
76 °C |
15 min |
Starting Mash Thickness:
3.5 L/kg
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
6 kg |
Raspberries
|
|
Flavor |
Secondary |
-- |
|
5 each |
protaflock
|
|
Fining |
Boil |
15 min. |
Yeast
|
White Labs - Hefeweizen Ale Yeast WLP300
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
74%
|
Flocculation:
|
Low |
|
Optimum Temp:
|
20 - 22 °C |
Starter:
|
No |
|
Fermentation Temp:
|
22 °C
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
81 B cells required
|
|
|
Brettanomyce Bruxellensis
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
0%
|
Flocculation:
|
|
|
Optimum Temp:
|
-18 - -18 °C |
Starter:
|
No |
|
Fermentation Temp:
|
22 °C
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
81 B cells required
|
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Notes
3.5L/KG for mashing.
45 degrees Celsius for Fenulic Acid Rest
60 degrees Celsius for Maltose
76 degrees for Malto Dextrine
Protaflock
WLP300 added in the Primary Fermantation.
Brettanomyce Bruxellensis and Raspberries added in the Secondary Fermantation.
Let it "age" in the same tank. The "dead" sacchoramyces is a nutrient for the Brettanomyce.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2017-01-19 11:38 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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