Brew Log History
Target 55°F
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Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz
Readings: {{ readingsCount | number }}
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Last Updated: {{ stats.lastupdated.ago }} from {{ stats.lastupdated.source }}
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
0.55 oz |
Magnum0.55 oz Magnum Hops |
|
Pellet |
11.2 |
Boil
|
60 min |
35 |
21.6% |
|
0.50 oz |
Saaz0.5 oz Saaz Hops |
|
Pellet |
2.8 |
Boil
|
20 min |
4.82 |
19.6% |
|
0.75 oz |
Saaz0.75 oz Saaz Hops |
|
Pellet |
2.8 |
Boil
|
10 min |
4.33 |
29.4% |
|
0.75 oz |
Saaz0.75 oz Saaz Hops |
|
Pellet |
2.8 |
Boil
|
0 min |
|
29.4% |
|
2.55 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
0.55 oz |
Magnum (Pellet) 0.54999999874191 oz Magnum (Pellet) Hops |
|
35 |
21.6% |
|
2 oz |
Saaz (Pellet) 1.9999999954251 oz Saaz (Pellet) Hops |
|
9.15 |
78.4% |
|
2.55 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
12.5 qt |
BIAB |
Infusion |
-- |
150 °F |
60 min |
|
6 qt |
Dunk sparge in new pot |
Sparge |
-- |
168 °F |
10 min |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
0.50 each |
Whirlfloc
|
|
Fining |
Boil |
10 min. |
|
0.25 tsp |
Gelatin
|
|
Fining |
Secondary |
2 days |
|
1.90 g |
Calcium Chloride
|
|
Water Agt |
Mash |
1 hr. |
|
0.80 g |
Gypsum
|
|
Water Agt |
Mash |
1 hr. |
|
0.70 g |
Baking Soda
|
|
Water Agt |
Mash |
1 hr. |
Priming
|
Method: Keg
CO2 Level: 2.5 Volumes |
Target Water Profile
RO water
Notes
I see a little silhouette-o of a beer,
Gotta chug, gotta pound, gotta drink it all down-o!
I'm shooting for 3 gal into the (3 gal) keg. So 3.4 gal post-boil, and will lose maybe .2 gal absorption into the hops in my hop spider, and then about .2 gal to trub.
Originally planned to use Wyeast 2001 Urquell yeast, but the old pack I had didn't grow up in a starter, so switched to 2278 (my LHBS was out of 2001 that day). Either should be fine, or another lager yeast that favors maltiness (trying WLP810 at 55° for current batch).
Can use fast (Narziss or Tasty) lager profile: Raise temp after initial growth phase (2-3 days), then raise temp 2°/day for 6 days to 67 and hold for 5 days (Diacetyl rest). Or use more standard lager profile: keep at initial temp for about a week, then slowly raise for D-rest. Then cold crash, fine with gelatin, rack to keg and lager for 4-6 weeks.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2018-12-23 21:47 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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