Brew Log History
Target 49°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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Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
65 g |
Domestic Hallertau65 g Domestic Hallertau Hops |
|
Pellet |
2.5 |
Boil at 210 °F
|
60 min |
20.36 |
100% |
|
65 g
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
65 g |
Domestic Hallertau (Pellet) 65 g Domestic Hallertau (Pellet) Hops |
|
20.36 |
100% |
|
65 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
3.8 gal |
Single Infusion |
Infusion |
162 °F |
152 °F |
60 min |
Starting Mash Thickness:
1.3 qt/lb
Starting Grain Temp:
65 °F |
Priming
|
Method: co2
CO2 Level: 2.47 Volumes |
Target Water Profile
Pittsburgh Tap (7/3/21)
Notes
YEAST STARTER
If able, Repitch Yeast!
MASH
Water Volume: 3.8 gallons for 1.3lb/qt ratio.
- Prior to heating HLT, check pH of tap water + add LA
LA: 2mL
pH: ______
- STRIKE WATER: 163F.
2a. STRIKE WATER: 164F (2nd Gen).
- Add Grains @ 161F.
- Add Grains @ 162F (2nd Gen).
- Allow Temperature to fall to 152 +/- 1F prior to closing lid (1st Gen).
4a. Allow Temperature to fall to 153 +/- 1F prior to closing lid (2nd Gen)
- Total Mash Time: 60 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 7gal of Water to 174F. Add to Sparge Vessel.
- Recirculate 4 times (or until clear running) prior to collecting wort.
- Attempt to Sparge over ~20 minutes, collect 8 gal into boil kettle.
BOIL
- Check Pre-Boil Gravity (goal: 1.037) + pH
NOTE: Make sure to adjust for TEMPERATURE
PRE-BOIL GRAVITY: ____ @ __F
PRE-BOIL pH: ____
- Adjust Pre-Boil pH to: ~5.4 (+/- 0.1)
Final pH measurement: ____
Lactic Acid addition: ____ mL
- Boil for 90 minutes (goal OG: 1.046)
- Add Hallertau Hops @ 60 min.
- Add 1/2 crushed Whirlfloc tablet @ 5 minutes.
- Chill wort rapidly to ~70F after completion of Boil.
- Drain wort from Kettle into Mash Cooler with Hop Cylinder + fine mesh bag attached (at the end of auto-siphon)
- Gravity feed 5.5gal (to 20L mark) of wort from Mash Cooler into Catalyst Fermenter
- Allow Ranco/Chest Freezer to adjust wort temperature to goal starting temp (cool to 48F).
- Prior to pitching yeast, dump 1 Mason Jar of trub
ORIGINAL GRAVITY: ______ (goal: 1.047)
FERMENTATION
- Goal Starting Temp: 48F (2nd Gen yeast) vs. 49F (1st Gen Yeast). Oxygenate for 60s prior to Pitching.
- Pitch yeast @ Goal Temp.
- Hold temperature @ Goal until signs of Fermentation begin, then increase temp by 1F every 24 hours until 50F
carbonate to approximately 2-2.5 volumes
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2023-08-03 03:08 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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