Brew Log History
Target 21°C
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Calories: {{ stats.calories | number:1 }} / 330ml
Carbs: {{ stats.carbs | number:1 }} g / 330ml
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Fermentables
|
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
|
2.80 kg |
Simpons Extra Pale Ale Malt2.8 kg Simpons Extra Pale Ale Malt |
|
36 |
1.5 |
66.7% |
|
0.60 kg |
Flaked Wheat0.6 kg Flaked Wheat |
|
34 |
2 |
14.3% |
|
0.40 kg |
Flaked Oats0.4 kg Flaked Oats |
|
33 |
2.2 |
9.5% |
|
200 g |
Simpsons Dextrin Malt200 g Simpsons Dextrin Malt |
|
36 |
1.1 |
4.8% |
|
200 g |
Simpsons Golden Naked Oats200 g Simpsons Golden Naked Oats |
|
32 |
6 |
4.8% |
|
4.20 kg / $ 0.00
|
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
20 g |
Vic Secret20 g Vic Secret Hops |
|
Pellet |
16.3 |
Whirlpool at 79 °C
|
10 min |
2.64 |
10% |
|
80 g |
Vic Secret80 g Vic Secret Hops |
|
Pellet |
16.3 |
Whirlpool at 63 °C
|
20 min |
3.11 |
40% |
|
100 g |
Vic Secret100 g Vic Secret Hops |
|
Pellet |
16.3 |
Dry Hop
|
3 days |
|
50% |
|
200 g
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
200 g |
Vic Secret (Pellet) 200 g Vic Secret (Pellet) Hops |
|
5.75 |
100% |
|
200 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
|
Sacharification rest |
Infusion |
-- |
67 °C |
90 min |
|
|
Mash out |
Infusion |
-- |
76 °C |
15 min |
|
15 L |
Fly sparge |
Sparge |
-- |
76 °C |
45 min |
Starting Mash Thickness:
3.2 L/kg
|
Priming
|
Method: Forca carbonate
CO2 Level: 2.5 Volumes |
Target Water Profile
Svaty Jur - Pista
Notes
Boil the wort for 60 minutes without any hop adittions.
Cool to 40C, transfer to fermenter and pitch Lactobacillus Plantarum (cca 100 bilion cells). Flush the fermenter with CO2 and let the wort sour for 48h. Try to keep the temperature around 30C - 40C.
Transfer the soured wort back to boil kettle and bring to boil for 5 minutes. Proceed with whirlpool hop adittions according to recipe.
Cool the wort to yeast pitch temperatures and pitch the yeast. Ferment at 21C.
When the primary fermetation is over, dryhop the beer at 16C for 3 days, then cold crash for 2 days with gelatine and transfer to kegs, force carbonate to 2.5 vol CO2.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2017-12-07 09:45 UTC
- Snapshot Created: 2017-10-22 05:55 UTC
- Link To Parent Recipe
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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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