Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
15 g |
Azacca15 g Azacca Hops |
|
Pellet |
13.1 |
Boil
|
30 min |
22.76 |
30% |
10 g |
Azacca10 g Azacca Hops |
|
Pellet |
13.1 |
Boil
|
20 min |
11.96 |
20% |
10 g |
Azacca10 g Azacca Hops |
|
Pellet |
13.1 |
Boil
|
10 min |
7.16 |
20% |
15 g |
Azacca15 g Azacca Hops |
|
Pellet |
13.1 |
Boil
|
5 min |
5.9 |
30% |
50 g
/ $ 0.00
|
Hops Summary
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
50 g |
Azacca (Pellet) 50 g Azacca (Pellet) Hops |
|
47.78 |
100% |
50 g
/ $ 0.00
|
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
15 L |
Mash-in |
Temperature |
-- |
65 °C |
90 min |
|
Mash-out |
Temperature |
-- |
76 °C |
10 min |
18 L |
|
Fly Sparge |
-- |
76 °C |
-- |
Starting Mash Thickness:
3.2 L/kg
|
Other Ingredients
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
0.50 g |
Whirlfloc
|
|
Fining |
Boil |
15 min. |
1 each |
Yeastamina
|
|
Other |
Boil |
15 min. |
Priming
Method: Injection
Amount: 2ml (5.5g/L) priming sugar
|
Target Water Profile
Prata + Bonafont (salt added)
Ca+2 |
Mg+2 |
Na+ |
Cl- |
SO4-2 |
HCO3- |
85 |
5 |
0 |
50 |
100 |
80 |
Water Initial pH 6.4 for MASH
Water Initial pH 5.7 for FLY-SPARGE
5.0g CaSO4-2H2O (Gypsum)
3.5g CaCl2-2H2O
1.0g MgSO4 (Epsom)
2.0g CaCO3 (Chalk) |
Mash Chemistry and Brewing Water Calculator
|
Notes
Fermentation (Primary): 18c until attenuation
Fermentation (Secondary): +1 ̊c for 3 days
Maturation: +10 days at 12.5-13.5c
Cold Crash: +4days at 0.5c
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2017-09-03 16:52 UTC
For quick copying and pasting to a text based forum or email.
Click the Download as HTML file button below.
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 |
|
Discussion about this recipe:
Back To Top