Brew Log History
Target 68°F
Ambient: {{ stats.ambient | number:0 }} °F
OG: {{ stats.ogGravity | number:3 }}
Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz
Readings: {{ readingsCount | number }}
{{ formatHeaderDate(dates.navStart) | date:'mediumDate' }} to {{ formatHeaderDate(dates.navEnd) | date:'mediumDate' }}
Last Updated: {{ stats.lastupdated.ago }} from {{ stats.lastupdated.source }}
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
0.35 oz |
Mosaic0.35 oz Mosaic Hops |
|
Pellet |
12.5 |
Boil
|
20 min |
9.27 |
7% |
|
1 oz |
Mosaic1 oz Mosaic Hops |
|
Pellet |
12.5 |
Boil
|
5 min |
8.72 |
20% |
|
1.50 oz |
Mount Hood1.5 oz Mount Hood Hops |
|
Leaf/Whole |
4.8 |
Hopback at 170 °F
|
15 min |
1.8 |
30% |
|
0.65 oz |
Mosaic0.65 oz Mosaic Hops |
|
Pellet |
12.5 |
Dry Hop
|
8 days |
|
13% |
|
1.50 oz |
Mount Hood1.5 oz Mount Hood Hops |
|
Leaf/Whole |
4.8 |
Dry Hop
|
3 days |
|
30% |
|
5 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
2 oz |
Mosaic (Pellet) 1.9999999954251 oz Mosaic (Pellet) Hops |
|
17.99 |
40% |
|
3 oz |
Mount Hood (Leaf/Whole) 2.9999999931377 oz Mount Hood (Leaf/Whole) Hops |
|
1.8 |
60% |
|
5 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
16 qt |
167 strike for Sachrification step |
Infusion |
-- |
155 °F |
60 min |
|
18 qt |
175 strike |
Sparge |
-- |
168 °F |
15 min |
Starting Mash Thickness:
1.35 qt/lb
|
Yeast
|
Imperial Yeast - A07 Flagship
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (custom):
|
75%
|
Flocculation:
|
Medium-low |
|
Optimum Temp:
|
60 - 72 °F |
Starter:
|
Yes |
|
Fermentation Temp:
|
68 °F
|
Pitch Rate:
|
0.75 (M cells / ml / ° P)
191 B cells required
|
|
|
Lactobacillus
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
0%
|
Flocculation:
|
|
|
Optimum Temp:
|
0 - 0 °F |
Starter:
|
Yes |
|
Fermentation Temp:
|
68 °F
|
Pitch Rate:
|
0.75 (M cells / ml / ° P)
191 B cells required
|
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Notes
Also use lacto culture for kettle sour. 4 Pro-biotic tabs (30 billion cells each) straight into kettle. In kettle at 90F for 6-24 hours. PH should drop from mid 5s to 3.5-3.75 and may take longer if temp is allowed to drop to ambient
Award Winning Recipe
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2017-10-26 22:12 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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