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Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
3 oz |
Azacca3 oz Azacca Hops |
|
Pellet |
15 |
Whirlpool
|
45 min |
22.47 |
20% |
|
3 oz |
Galaxy3 oz Galaxy Hops |
|
Pellet |
14.25 |
Whirlpool
|
45 min |
21.35 |
20% |
|
3 oz |
Mosaic3 oz Mosaic Hops |
|
Pellet |
12.5 |
Whirlpool
|
45 min |
18.73 |
20% |
|
2 oz |
Azacca2 oz Azacca Hops |
|
Pellet |
15 |
Dry Hop
|
4 days |
|
13.3% |
|
2 oz |
Galaxy2 oz Galaxy Hops |
|
Pellet |
14.25 |
Dry Hop
|
4 days |
|
13.3% |
|
2 oz |
Mosaic2 oz Mosaic Hops |
|
Pellet |
12.5 |
Dry Hop
|
4 days |
|
13.3% |
|
15 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
5 oz |
Azacca (Pellet) 4.9999999885628 oz Azacca (Pellet) Hops |
|
22.47 |
33.3% |
|
5 oz |
Galaxy (Pellet) 4.9999999885628 oz Galaxy (Pellet) Hops |
|
21.35 |
33.3% |
|
5 oz |
Mosaic (Pellet) 4.9999999885628 oz Mosaic (Pellet) Hops |
|
18.73 |
33.3% |
|
15 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
|
BIAB |
Temperature |
-- |
153 °F |
90 min |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
0.50 oz |
Wheat Flour
|
|
Other |
Mash |
0 min. |
|
0.50 lb |
Green Apple Puree
|
|
Other |
Boil |
20 min. |
|
0.50 each |
Whirlfloc
|
|
Fining |
Boil |
15 min. |
|
1 tsp |
Wyeast Yeast Nutrient
|
|
Other |
Boil |
10 min. |
|
3 each |
Fermcap-S
|
|
Other |
Primary |
0 min. |
|
5 each |
Fresh ground green cardamom
|
|
Spice |
Secondary |
5 days |
|
2 each |
Vanilla Bean
|
|
Flavor |
Secondary |
5 days |
|
60 oz |
Very ripe mango puree or canned mango pulp
|
|
Flavor |
Secondary |
5 days |
Target Water Profile
userwaterprofile-8515
Notes
- Be sure to crush the oat malt well as it tends to crush differently than the barley.
- Add wheat flour to the mash. If not doing BIAB add rice hulls. (Some say add the flour to the boil, but my experience is that it doesn't dissolve and just creates dough ball lumps.)
- Do a high temp mash. You may need to mash for 90 minutes.
- Use around a 1:2 sulfate to chloride water profile.
- Add green apple puree with 20 minutes left in the boil. This adds pectin to create haze and body.
- Add the lactose sugar with 10 minutes left in the boil.
- Add whirlpool hops slowly over a 45 minute period starting at flameout, keeping the whirlpool moving the whole time.
- Add half of dry hops in 2-3 days, when the krausen is still high.
- 4-6 days later, when fermentation is mostly done, rack into a secondary and add vanilla bean, mango pulp, and ground green cardamom. (Can skip secondary and add it right to the primary if you have enough head room.)
- Allow to condition on the fruit alone for 4-6 days, then add the rest of the dry hops.
- Cold crash and package 4-8 days later.
Target starting fermenter volume is 6+ gallons to end up with 5 gallons after all the loss to dry hopping and fruit. Use at least a 6.5 gallon fermenter. Add a few drops of Fermcap-S to prevent blowoff.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2018-08-07 02:29 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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