Brew Log History
Target 75°F
Ambient: {{ stats.ambient | number:0 }} °F
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 %
|
|
1 oz |
Lemondrop1 oz Lemondrop Hops |
|
Pellet |
6 |
Boil
|
60 min |
21.01 |
25% |
|
1 oz |
Loral1 oz Loral Hops |
|
Pellet |
11 |
Boil
|
0 min |
|
25% |
|
1 oz |
Vic Secret1 oz Vic Secret Hops |
|
Pellet |
15 |
Dry Hop
|
7 days |
|
25% |
|
1 oz |
Loral1 oz Loral Hops |
|
Pellet |
11 |
Dry Hop
|
7 days |
|
25% |
|
4 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
1 oz |
Lemondrop (Pellet) 0.99999999771257 oz Lemondrop (Pellet) Hops |
|
21.01 |
25% |
|
2 oz |
Loral (Pellet) 1.9999999954251 oz Loral (Pellet) Hops |
|
0 |
50% |
|
1 oz |
Vic Secret (Pellet) 0.99999999771257 oz Vic Secret (Pellet) Hops |
|
|
25% |
|
4 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
|
Mash |
Infusion |
-- |
152 °F |
60 min |
|
|
Batch Sparge |
Sparge |
-- |
166 °F |
20 min |
Starting Mash Thickness:
1.5 qt/lb
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
10 lb |
Frozen Peaches
|
|
Flavor |
Primary |
7 days |
|
1 oz |
French Oak Cubes
|
|
Flavor |
Secondary |
14 days |
Yeast
|
Wyeast - French Saison 3711
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
80%
|
Flocculation:
|
Low |
|
Optimum Temp:
|
65 - 77 °F |
Starter:
|
Yes |
|
Fermentation Temp:
|
75 °F
|
Pitch Rate:
|
0.75 (M cells / ml / ° P)
259 B cells required
|
|
|
WLP670
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
0%
|
Flocculation:
|
|
|
Optimum Temp:
|
0 - 0 °F |
Starter:
|
Yes |
|
Fermentation Temp:
|
75 °F
|
Pitch Rate:
|
0.75 (M cells / ml / ° P)
259 B cells required
|
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Notes
Pitch yeast at 65, ramp up to 75 over 48 hours.
Primary for 4 weeks. Add peaches after initial fermentation dies down (within first 7 days). Rack to secondary for 2 weeks with 1oz French oak cubes.
For peaches: thaw from frozen, then heat to 160F for 10 minutes to sanitize. Smash/puree coarsely and add to primary.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2018-03-22 19:49 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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