Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
0.42 oz |
Challenger0.42 oz Challenger Hops |
|
Pellet |
8.5 |
Boil
|
60 min |
39.43 |
45.7% |
|
0.33 oz |
Kent Goldings0.33 oz Kent Goldings Hops |
|
Pellet |
5 |
Boil
|
10 min |
6.61 |
35.9% |
|
0.17 oz |
Crystal0.17 oz Crystal Hops |
|
Pellet |
4.3 |
Dry Hop
|
7 days |
|
18.5% |
|
0.92 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
0.42 oz |
Challenger (Pellet) 0.41999999903928 oz Challenger (Pellet) Hops |
|
39.43 |
45.7% |
|
0.33 oz |
Kent Goldings (Pellet) 0.32999999924515 oz Kent Goldings (Pellet) Hops |
|
6.61 |
35.9% |
|
0.17 oz |
Crystal (Pellet) 0.16999999961114 oz Crystal (Pellet) Hops |
|
|
18.5% |
|
0.92 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
3.7 qt |
strike water 140F |
Infusion |
-- |
132 °F |
30 min |
|
5.5 qt |
add 5.5 Quarts to the 11 quarts |
Infusion |
-- |
155 °F |
30 min |
|
5.5 qt |
mash out |
Temperature |
-- |
167 °F |
7 min |
|
1.2 gal |
|
Sparge |
-- |
170 °F |
10 min |
Starting Mash Thickness:
1.25 qt/lb
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
0.33 tsp |
gysum
|
|
Water Agt |
Mash |
-- |
|
0.08 tsp |
irish moss
|
|
Fining |
Boil |
10 min. |
Priming
|
Method: corn sugar
Amount: 0.75 cup
|
Notes
A step infusion mash is employed to mash the grains. Add 11 quarts (10.5 L) of 140°F (60°C) water to the crushed grain, stir, stabilize, and hold the temperature at 132°F (53°C) for 30 minutes. Add 5.5 quarts (5.2 L) of boiling water, add heat to bring temperature up to 155°F (68°C), and hold for about 30 minutes. Raise temperature to 167°F (75°C), lauter, and sparge with 3.5 gallons (13.5 L) of 170°F (77°C) water; Collect about 6 gallons (23 L) of runoff. Add 60-minute hops and bring to a full and vigorous boil.
The total boil time will be 60 minutes. When 10 minutes remain, add the 10-minute hops and Irish moss. After a total wort boil of 60 minutes, turn off the heat and place the pot (with cover on) in a running cold-water bath for 30 minutes. Continue to chill in the immersion or use other methods to chill your wort. Strain and sparge the wort into a sanitized fermenter. Bring the total volume to 6 gallons (23 L) with additional cold water if necessary. Aerate the wort very well.
Pitch the yeast when temperature of wort is about 70°F (21°C). Ferment at about 70°F (21°C) for about one week or until fermentation shows signs of calm and stopping. Rack from your primary to secondary and add the hop pellets for dry hopping. If you have the capability, “cellar” the beer at about 55°F (12.5°C) for about one week
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2017-09-29 19:11 UTC
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|
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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