Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
36.30 g |
Columbus36.3 g Columbus Hops |
|
Pellet |
15 |
Boil
|
90 min |
24.63 |
14.1% |
63.50 g |
Ahtanum63.5 g Ahtanum Hops |
|
Pellet |
6 |
Boil
|
10 min |
5.84 |
24.7% |
156.80 g |
Ahtanum156.8 g Ahtanum Hops |
|
Pellet |
6 |
Boil
|
0 min |
|
61.1% |
256.60 g
/ $ 0.00
|
Hops Summary
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
36.30 g |
Columbus (Pellet) 36.3 g Columbus (Pellet) Hops |
|
24.63 |
14.1% |
220.30 g |
Ahtanum (Pellet) 220.3 g Ahtanum (Pellet) Hops |
|
5.84 |
85.8% |
256.60 g
/ $ 0.00
|
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
39 L |
Stegmesk #1 |
Temperature |
-- |
69 °C |
20 min |
22.5 L |
stegmesk #2 |
Temperature |
-- |
74 °C |
30 min |
20.5 L |
sprinkle |
Sparge |
-- |
75 °C |
30 min |
Starting Mash Thickness:
2.6 L/kg
|
Priming
Method: co2
CO2 Level: 2.52 Volumes |
Target Water Profile
Balanced Profile
Notes
Mashing In a 10-gallon insulated cooler, combine the crushed malts with 3 gallons plus 12 cups of 172°F water. The water should cool slightly when mixed with the grain. Hold the mash at 156°F for 20 minutes. Add 2 gallons plus 2 cups of 184°F water. The mixture should come up to 165°F.
Lautering & Sparging Lauter the mash. Once the liquid is lower than the level of the grain, begin to slowly sprinkle 3 gallons plus 1 cup of 168°F water over the grains to start the sparge. Continue sparging.
The Boil Set the brew kettle of wort on top of a propane burner and add water to bring the wort level up to about 6 gallons plus 12 cups, if needed. Bring the wort to a rapid, rolling boil. As it begins to come to a boil, a layer of foam and scum may develop at the surface. Skim it off and discard. Once the wort is at a full boil, put a hops bag containing the Columbus hops in the kettle and set a timer for 90 minutes. Stir the wort frequently during the boil and be watchful to avoid boil-overs. At 15 minutes before the end of the boil, stir in the Irish moss. At 10 minutes before the end of the boil, put a hops bag containing the 0.77 ounce of Ahtanum hops in the kettle. When the boiling time is over, turn off the heat and put a hops bag containing the remaining Ahtanum hops in the kettle. Cover the kettle and immediately begin cooling the wort as quickly as possible.
Pitching Yeast & Fermentation Once the wort has cooled to 72°F, discard the spent hops and check the specific gravity of the wort with a hydrometer. The target starting gravity is 1.057 (14 Plato). Transfer the wort to the primary fermentation bucket. Pitch the yeast (or prepare a yeast starter). Allow the wort to ferment through primary and secondary fermentation at 72°F until it reaches a specific gravity of 1.014 (3.5 Plato).
Bottling When you’re ready to bottle, clean and sanitize the bottles, caps and bottling equipment. Put the dried malt extract in a medium saucepan and stir in just enough water to dissolve it. Bring the mixture to a boil over high heat. Remove from the heat, cover and let cool slightly. Proceed with bottling.
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- Last Updated: 2024-03-01 21:00 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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