Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
2 oz |
Tomahawk2 oz Tomahawk Hops |
|
Pellet |
15 |
Boil
|
60 min |
56.1 |
40% |
|
2 oz |
Chinook2 oz Chinook Hops |
|
Pellet |
13 |
Boil
|
20 min |
29.44 |
40% |
|
1 oz |
Cascade1 oz Cascade Hops |
|
Pellet |
7 |
Dry Hop
|
14 days |
|
20% |
|
5 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
2 oz |
Tomahawk (Pellet) 1.9999999954251 oz Tomahawk (Pellet) Hops |
|
56.1 |
40% |
|
2 oz |
Chinook (Pellet) 1.9999999954251 oz Chinook (Pellet) Hops |
|
29.44 |
40% |
|
1 oz |
Cascade (Pellet) 0.99999999771257 oz Cascade (Pellet) Hops |
|
|
20% |
|
5 oz
/ $ 0.00
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
2 tsp |
Gypsum
|
|
Water Agt |
Boil |
65 min. |
|
2 tsp |
Irish Moss
|
|
Fining |
Boil |
20 min. |
|
5 tsp |
Yeast Nutrient
|
|
Other |
Primary |
35 days |
Yeast
|
White Labs - Belgian Golden Ale Yeast WLP570
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
75.5%
|
Flocculation:
|
Low |
|
Optimum Temp:
|
68 - 75 °F |
Starter:
|
No |
|
Fermentation Temp:
|
68 °F
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
169 B cells required
|
|
|
Super High Gravity Yeast for secondary, then Champagne Yeast at bottling
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
0%
|
Flocculation:
|
|
|
Optimum Temp:
|
0 - 0 °F |
Starter:
|
No |
|
Fermentation Temp:
|
68 °F
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
169 B cells required
|
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Notes
Belgian Candi Sugar is Demerara Sugar.
Steep grains UNDER 170F.
Preboil for 5 minutes before first hop addition.
Add yeast nutrient before pitching yeast.
First yeast should be a strong ale yeast. Aerate very well after pitching (aquarium pump for 1 hour).
After vigorous fermentation slows down (8-10 days), alternate between 1oz pure cane sugar and 1oz Demerara sugar additions every day for 5 days straight.
A few days after primary fermentation slows down, transfer into secondary carboy that has the Cascade hop addition and add the super high gravity yeast . Aerate very well (aquarium pump for 1 hour).
Continue to add sugar additions each day for the next 5 days (including this day you transfered). Secondary fermentation should last 1-3 weeks.
2 weeks after all fermentation activity subsides, beer is ready to package. Add champagne yeast at bottling. While transferring beer into bottling bucket, us a cup of beer to dissolve champagne yeast and add to bottling bucket with priming sugar in 1 cup water.
Beer ready to drinnk after 3 weeks. Age well, over a year.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2017-08-26 01:58 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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