Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
1 oz |
Mosaic1 oz Mosaic Hops |
|
Pellet |
12.5 |
Boil
|
60 min |
33.9 |
11.1% |
1 oz |
Simcoe1 oz Simcoe Hops |
|
Pellet |
12.7 |
Boil
|
30 min |
26.47 |
11.1% |
1 oz |
Simcoe1 oz Simcoe Hops |
|
Pellet |
12.7 |
Boil
|
15 min |
17.09 |
11.1% |
2 oz |
Simcoe2 oz Simcoe Hops |
|
Pellet |
12.7 |
Boil
|
10 min |
24.98 |
22.2% |
1 oz |
Mosaic1 oz Mosaic Hops |
|
Pellet |
12.5 |
Boil
|
5 min |
6.76 |
11.1% |
2 oz |
Mosaic2 oz Mosaic Hops |
|
Pellet |
12.5 |
Whirlpool at 130 °F
|
30 min |
37.45 |
22.2% |
1 oz |
Simcoe1 oz Simcoe Hops |
|
Pellet |
12.7 |
Dry Hop
|
0 days |
|
11.1% |
9 oz
/ $ 0.00
|
Hops Summary
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
4 oz |
Mosaic (Pellet) 3.9999999908503 oz Mosaic (Pellet) Hops |
|
78.11 |
44.4% |
5 oz |
Simcoe (Pellet) 4.9999999885628 oz Simcoe (Pellet) Hops |
|
68.54 |
55.5% |
9 oz
/ $ 0.00
|
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
3 gal |
|
Temperature |
-- |
150 °F |
30 min |
Other Ingredients
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
1 tbsp |
Irish Moss
|
|
Fining |
Boil |
15 min. |
2 lb |
Blood Orange
|
|
Flavor |
Secondary |
5 days |
Yeast
Fermentis - Safale - American Ale Yeast US-05
|
Amount:
|
1 Each |
Cost:
|
|
Attenuation (avg):
|
81%
|
Flocculation:
|
Medium |
Optimum Temp:
|
54 - 77 °F |
Starter:
|
No |
Fermentation Temp:
|
65 °F
|
Pitch Rate:
|
0.5 (M cells / ml / ° P)
142 B cells required
|
|
Safale-American Ale US-05
|
Amount:
|
1 Each |
Cost:
|
|
Attenuation (avg):
|
0%
|
Flocculation:
|
|
Optimum Temp:
|
0 - 0 °F |
Starter:
|
No |
Fermentation Temp:
|
65 °F
|
Pitch Rate:
|
0.5 (M cells / ml / ° P)
142 B cells required
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Priming
Method: Sugar
Amount: 1 lb
|
Notes
Steep grain in 3G water at 150 degrees for 30 mins (remove bag), add 2.0 G of water bring to boil add 1/3 tub of
Pale Ale malt extract LME and 1/3 package Pilsner DME. Start the 60 min boil after this, @60 min add 1oz Citra,
@ 30 mins add 1oz Simcoe, (also add 1 teaspoon of Irish moss at 30 mins) @15 min add 1oz Simcoe, @10 min
add 2oz Simcoe , @ 5 min add 1oz Citra , @flame out add the rest of the LME and DME. Make sure to add the
remaining sugars at flame out as to not scorch them. Add 2oz Citra during the whirlpool process at 130 degrees
F. Cool wort in sink of cold/iced water until it is under 68 degrees. Transfer to primary fermenter and pitch the
yeast. Add water to bring to volume or adjust original gravity. Ferment in Primary for about 5-7 days.
Secondary: Peel, dice and boil 2.0 lbs of blood orange slices at 150 F for 15 min. Cool and add to secondary along with 1oz
Simcoe.
Keep in Secondary for 5-7 days then cold crash, move to bottling bucket, add priming sugar, stir often and bottle or keg.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2018-05-03 16:02 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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