Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
3 oz |
Warrior3 oz Warrior Hops |
|
Leaf/Whole |
16 |
Boil
|
120 min |
32.41 |
20.3% |
|
3 oz |
Simcoe3 oz Simcoe Hops |
|
Leaf/Whole |
12.7 |
Boil
|
120 min |
25.72 |
20.3% |
|
3 oz |
Amarillo3 oz Amarillo Hops |
|
Leaf/Whole |
8.6 |
Boil
|
120 min |
17.42 |
20.3% |
|
1.75 oz |
Simcoe1.75 oz Simcoe Hops |
|
Leaf/Whole |
12.7 |
Dry Hop
|
14 days |
|
11.9% |
|
2 oz |
Amarillo2 oz Amarillo Hops |
|
Leaf/Whole |
8.6 |
Dry Hop
|
14 days |
|
13.6% |
|
2 oz |
Warrior2 oz Warrior Hops |
|
Leaf/Whole |
16 |
Dry Hop
|
14 days |
|
13.6% |
|
14.75 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
5 oz |
Warrior (Leaf/Whole) 4.9999999885628 oz Warrior (Leaf/Whole) Hops |
|
32.41 |
33.9% |
|
4.75 oz |
Simcoe (Leaf/Whole) 4.7499999891347 oz Simcoe (Leaf/Whole) Hops |
|
25.72 |
32.2% |
|
5 oz |
Amarillo (Leaf/Whole) 4.9999999885628 oz Amarillo (Leaf/Whole) Hops |
|
17.42 |
33.9% |
|
14.75 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
46.2 qt |
|
Temperature |
-- |
95 °F |
15 min |
|
13.4 qt |
|
Temperature |
-- |
120 °F |
15 min |
|
8.16 qt |
|
Temperature |
-- |
135 °F |
15 min |
|
10.28 qt |
|
Temperature |
-- |
149 °F |
60 min |
|
14.35 qt |
|
Temperature |
-- |
165 °F |
15 min |
Yeast
|
Wyeast - American Ale 1056
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (custom):
|
80%
|
Flocculation:
|
Med-Low |
|
Optimum Temp:
|
60 - 72 °F |
Starter:
|
Yes |
|
Fermentation Temp:
|
-
|
Pitch Rate:
|
1.0 (M cells / ml / ° P)
1663 B cells required
|
|
|
WLP099
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
0%
|
Flocculation:
|
|
|
Optimum Temp:
|
0 - 0 °F |
Starter:
|
Yes |
|
Fermentation Temp:
|
-
|
Pitch Rate:
|
1.0 (M cells / ml / ° P)
1663 B cells required
|
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Notes
American Ale (Wyeast Labs #1056) [2500.00 ml]
Super High Gravity Ale (White Labs #WLP099) [2500.00 ml] [Add to Secondary]
In a bowl, mixed together 3 Oz. Amarillo, 3 Oz. Warrior, 3 Oz. Simcoe and blended together. Made 40 Dixie cups with 6.3 grams in each cup. Added 1 cup every 3 minutes for all of 120 minute boil.
Divided Dextrose into 28 individual 12 oz ziplock bags. After transfer to conical, started adding the second day, twice daily (12 oz in the morning and 12 oz in late afternoon) for 14 days. Towards the end, would see how fermentation was doing before adding. If fermentation slowed, re-think before you add more sugar as once added the final beer may be sweet.
1/2 gallon of wort was added to the high gravity yeast to make a starter. Second yeast was added on day 5 of fermentation.
Oxygen was added once daily for 4 days. 30 seconds @ 1200 psi with 0.2 micron SS Stone.
Dry hopping: Added 2 oz. Amarillo, 2 oz. Warrior and 2 oz. Simcoe to a bowl and blend. 28 ziplock backs were filled with 6 grams of hops each. 1 bag was added with each evening addition of dextrose and continued for a total of 28 additions or 4 weeks.
Fermentation was on the cold side, roughly 66-70 degrees. Lots of heat from the yeast.
OF ended at 1.050. Let sit for a few days on yeast to help finish fermentation. Stopped adding sugar on day 13. Total dextrose added as 21.5 pounds. Re-calculated OG was 1.200.
Bottled in 6 oz champagne splits, no addional yeast or sugar added. No carbonation. Final % with high gravity hydrometer was 20.7% abv.
Beer has aged nicely and a wonderful treat for on a cold night or for a beer tasting event.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2014-07-26 13:51 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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