Brew Log History
Target 70°F
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OG: {{ stats.ogGravity | number:3 }}
Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz
Readings: {{ readingsCount | number }}
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Last Updated: {{ stats.lastupdated.ago }} from {{ stats.lastupdated.source }}
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
0.50 oz |
Styrian Goldings0.5 oz Styrian Goldings Hops |
|
Pellet |
5.5 |
Boil
|
30 min |
7.29 |
20% |
|
1 oz |
Sterling1 oz Sterling Hops |
|
Pellet |
8.7 |
Boil
|
10 min |
10.88 |
40% |
|
1 oz |
Sterling1 oz Sterling Hops |
|
Pellet |
8.7 |
Boil
|
1 min |
1.29 |
40% |
|
2.50 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
0.50 oz |
Styrian Goldings (Pellet) 0.49999999885628 oz Styrian Goldings (Pellet) Hops |
|
7.29 |
20% |
|
2 oz |
Sterling (Pellet) 1.9999999954251 oz Sterling (Pellet) Hops |
|
12.17 |
80% |
|
2.50 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
5.95 gal |
|
Infusion |
-- |
159 °F |
60 min |
|
2.25 gal |
|
Sparge |
-- |
170 °F |
60 min |
Starting Mash Thickness:
1.7 qt/lb
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
2 oz |
Oak Chunks
|
|
Flavor |
Secondary |
0 min. |
|
2 lb |
Black currants
|
|
Other |
Secondary |
5 days |
|
25.40 oz |
Peter Mertes Dornfelder sweet red wine
|
|
Flavor |
Secondary |
0 min. |
Yeast
|
White Labs - Abbey Ale Yeast WLP530
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
77.5%
|
Flocculation:
|
Med-High |
|
Optimum Temp:
|
66 - 72 °F |
Starter:
|
Yes |
|
Fermentation Temp:
|
70 °F
|
Pitch Rate:
|
1 (M cells / ml / ° P)
334 B cells required
|
|
|
Brettanomyces B after primary fermentation
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
0%
|
Flocculation:
|
|
|
Optimum Temp:
|
0 - 0 °F |
Starter:
|
Yes |
|
Fermentation Temp:
|
70 °F
|
Pitch Rate:
|
1 (M cells / ml / ° P)
334 B cells required
|
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Priming
|
Method: Corn sugar
Amount: 4
CO2 Level: 2.5 Volumes |
Target Water Profile
Virginia Beach, Virginia
Notes
Ferment down to 1.018-1.016 with Abbey Ale then transfer to secondary onto currants and add Brettanomyces B. After 7-8 weeks, add the Roselare (WY3763) into secondary. Sour 4-12 months or to taste, once desired sourness has been achieved add the Consecration oak chunks. Continue secondary until desired oakness has been achieved. Only bottle if final gravity is under 1.008 with Rockpile wine yeast (RP15) and 4 oz priming sugar.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2018-06-13 22:29 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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