Fermentables
|
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
|
9.80 lb |
German - Pilsner9.8 lb Pilsner |
|
38 |
1.6 |
100% |
|
9.80 lbs / $ 0.00
|
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
28 g |
Perle28 g Perle Hops |
|
Pellet |
8.2 |
Boil
|
60 min |
31.16 |
50% |
|
14 g |
Domestic Hallertau14 g Domestic Hallertau Hops |
|
Pellet |
3.9 |
Boil
|
15 min |
1.98 |
25% |
|
14 g |
Domestic Hallertau14 g Domestic Hallertau Hops |
|
Pellet |
3.9 |
Boil
|
1 min |
0.24 |
25% |
|
56 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
3.7 gal |
Single Infusion |
Infusion |
-- |
147 °F |
90 min |
Starting Mash Thickness:
1.5 qt/lb
|
Target Water Profile
| Ca+2 |
Mg+2 |
Na+ |
Cl- |
SO4-2 |
HCO3- |
|
0 |
0 |
0 |
0 |
0 |
0 |
Goals:
Ca: ~75 (50-75)
Alkalinity: ~20 (0-40)
SO4: ~150 (50-150)
Cl: ~75 (50-100)
RA: -60 to 0
*For Salt Additions*
Mash Volume: 3.7gal CaCl2: ____ gm CaSO4: ____ gm
Boil Volume: 5.25gal CaCl2: ____ gm CaSO4: ____ gm |
|
Mash Chemistry and Brewing Water Calculator
|
Notes
YEAST STARTER
- 4 Days prior to Brewing, make 10% DME solution in Erlenmeyer Flask.
MFG Date: //__
Starter: __ gm DME / __ L (per MrMalty.com)
- Apply Ice Bath until Temperature reaches ~55F.
- Squeeze 2 packets of WLP830 into DME Solution.
- Cover with Aluminum Foil + apply to Stir Plate for 24 hours.
- Refrigerate for 72 hours, then decant ~50% of the spent wort.
MASH
PRE-HEAT MASH - 2 gal of Boiling Water
PRE-HEAT SPARGE - 2 gal of Boiling Water
(conduct Simultaneously)
Water Volume: 3.7 gallons for 1.5 lb/qt ratio.
- Prior to heating HLT, check pH of tap water
pH: ______
- STRIKE WATER: 160F. ___ F
- Add Grains + MASH SALTS @ 158F. ___ F
- Allow Temperature to fall to 147F prior to closing lid. ___ F
- Total Mash Time: 90 minutes
FINAL MASH TEMP: ____F
FINAL MASH pH: ____
- Add 5L of Boiling Water at the end of Mash and stir into solution.
- Begin Vorlauf!
SPARGE
- Heat 6.5gal of Water to 177/178F. Add to Sparge Vessel.
- Recirculate 4 times prior to collecting wort.
- Attempt to Sparge over 30-40 minutes.
BOIL
- Check Pre-Boil Gravity (goal: 1.037) + pH
NOTE: Make sure to adjust for TEMPERATURE
PRE-BOIL GRAVITY: ____ @ ____F
- Adjust Gravity to Goal (1.037) with remaining Sparge Water
Adjusted Gravity: ____ (__ @ __F)
PRE-BOIL pH: ____
- Add Pre-Boil Salts + adjust Pre-Boil pH to: ~5.3 (+/- 0.1)
Final pH measurement: ____
Lactic Acid addition: ____ mL
- Boil for 90 minutes (goal OG: 1.048)
- Add Hops @ 60 minutes.
- Add Hops @ 15 minutes.
- Add Whirlfloc @ 5 minutes.
- Add Hops @ 1 minute.
- Chill wort to ~70F after completion of Boil
- Auto-siphon wort from Kettle into Mash Cooler with fine mesh bag inserted over Hop Back (at the end of auto-siphon)
- Gravity feed wort from Mash Cooler into Catalyst Fermenter
- Allow Ranco/Chest Freezer to adjust wort temperature to goal starting temp (45F)
ORIGINAL GRAVITY: ______ (goal: 1.048)
FERMENTATION
- Goal Starting Temp: 45F. Oxygenate for 60s prior to Pitching.
- Pitch yeast @ 45F.
- RE-OXYGENATE 6 hours later for 30s.
- Hold temperature @ 45F until signs of Fermentation begin, then increase temp by 1F every 12 hours until 48F.
- Once signs of Fermentation begin to slow, increase temp by 1F/24hr until 50F.
- After diacetyl has cleaned up, cold crash beer to 40F for ~7 Days prior to transferring to Keg.
carbonate to approximately 2-2.5 volumes
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2018-04-11 18:02 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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