Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
1.65 oz |
Saaz1.65 oz Saaz Hops |
|
Leaf/Whole |
3.5 |
Boil
|
60 min |
17.39 |
29.2% |
|
2 oz |
Saaz2 oz Saaz Hops |
|
Leaf/Whole |
3.5 |
Boil
|
30 min |
16.2 |
35.4% |
|
1 oz |
Saaz1 oz Saaz Hops |
|
Leaf/Whole |
3.5 |
Boil
|
10 min |
3.82 |
17.7% |
|
1 oz |
Saaz1 oz Saaz Hops |
|
Leaf/Whole |
3.5 |
Boil
|
0 min |
|
17.7% |
|
5.65 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
5.65 oz |
Saaz (Leaf/Whole) 5.649999987076 oz Saaz (Leaf/Whole) Hops |
|
37.41 |
100% |
|
5.65 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
19.5 qt |
|
Infusion |
-- |
154 °F |
-- |
|
|
meet 7.5 ballon boil size |
Sparge |
-- |
170 °F |
-- |
Notes
pick up irish moss
4 packets of yeast
the colder you start out, the less the diacetyl that is produced
Let it go for 12 hrs at 40 degrees. creep up to 50 degrees by 48 hrs
Steve's thoughts: I don't entirely agree with his fermentation method
mostly because normally you would actually do what's called a diacetyl rest
because SOME "will" be produced, so what you do is raise the temp after ferm is mostly finished, to let the yeast eat those byproducts basically
so you could follow his schedule, let it sit at 50 for a week or two, then raise to 65 or even 70 for 2 days to finish of the diacetyl
THEN down to lagering temps (close to freezing as you dare)
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2017-02-10 00:03 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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