Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
15.80 g |
Ekuanot15.8 g Ekuanot Hops |
|
Pellet |
14.25 |
Boil
|
60 min |
28.71 |
4.2% |
|
128 g |
Ekuanot128 g Ekuanot Hops |
|
Pellet |
14.25 |
Whirlpool at 95 °C
|
15 min |
36.48 |
34.4% |
|
73 g |
Mosaic73 g Mosaic Hops |
|
Pellet |
15 |
Dry Hop
|
5 days |
|
19.6% |
|
155 g |
Mosaic155 g Mosaic Hops |
|
Pellet |
15 |
Dry Hop
|
2 days |
|
41.7% |
|
371.80 g
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
143.80 g |
Ekuanot (Pellet) 143.8 g Ekuanot (Pellet) Hops |
|
65.19 |
38.6% |
|
228 g |
Mosaic (Pellet) 228 g Mosaic (Pellet) Hops |
|
0 |
61.3% |
|
371.80 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
30 L |
|
Sparge |
-- |
66 °C |
60 min |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
6.50 g |
Calcium Chloride
|
|
Water Agt |
Mash |
1 hr. |
|
3.50 g |
Gypsum
|
|
Water Agt |
Mash |
1 hr. |
Yeast
|
- -
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (custom):
|
75%
|
Flocculation:
|
Med |
|
Optimum Temp:
|
19 - 22 °C |
Starter:
|
Yes |
|
Fermentation Temp:
|
17 °C
|
Pitch Rate:
|
0.75 (M cells / ml / ° P)
218 B cells required
|
|
|
71B-1122
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
0%
|
Flocculation:
|
|
|
Optimum Temp:
|
-18 - -18 °C |
Starter:
|
Yes |
|
Fermentation Temp:
|
17 °C
|
Pitch Rate:
|
0.75 (M cells / ml / ° P)
218 B cells required
|
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Target Water Profile
Göteborg - 2014
Notes
Saturday 28th October 2017 - Made a 1L DME starter of 71B-1122. Inspired by this
https://twitter.com/ScottJanish/status/838204341311967233
https://twitter.com/cha99jab/status/924362567216238594
Sunday 29th October - Mashed in at 63.5C. 30 minute infusion before turning turning on the heat and heating to 67.5 for a second 30 minute infusion. Mash out at 71C. End of mash pH = 5.35.
Whirlpool/Hopstand addition added after wort cooled to 80C. Stirring every 5 mins. Total duration around 20 mins before cooling the wort down to pitching temp and transferring to corny fermentor. Saved 1/3 of the 71B starter for future use and pitched the remaining 2/3 at 20C. Fermentation temp should be low. Ambient temp in the basement is currently 18C. So will ferment in the fridge set to 17C.
A crawling fly had got into the starter. Fished him out but hope this doesnt mean another infected batch... Starter tasted very estery, but had a slight phenol whiff to it that really reminded me of the dumped batches :(
OG = 1.059. Approx 20L. Blow off activity observed after just a couple of hours.
Tuesday 31st October - Blow off activity significantly reduced (1 bubble every 30 seconds). Added a small BT DH charge and capped the corny fermentor.
Sunday 5th Nov - Transferred to purged DH keg on top of 7.5 g/L Mosaic
Tues 7th Nov - Cold crash started
Wed 8th November - Transferred to serving keg. pH = 4.69. FG = 1.020(!). 5.1% ABV
Good not great. Phenol(?) off taste still there in a smaller amount? or is this just a fruity ester / champagne / wine yeast style flavour
Rebrew
Wednesday 31st October 2018
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2018-10-31 07:19 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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