Fermentables
|
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
|
5 kg |
Belgian - Pilsner5 kg Pilsner |
|
37 |
1.6 |
31.3% |
|
5 kg |
Belgian - CaraMunich5 kg CaraMunich |
|
33 |
50 |
31.3% |
|
3 kg |
Passionfruit3 kg Passionfruit - (late boil kettle addition) |
|
5 |
0 |
18.8% |
|
3 kg |
Pineapple3 kg Pineapple - (late boil kettle addition) |
|
5.85 |
0 |
18.8% |
|
16 kg / $ 0.00
|
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
1 oz |
Cascade1 oz Cascade Hops |
|
Pellet |
7 |
Boil
|
15 min |
7.68 |
50% |
|
1 oz |
Centennial1 oz Centennial Hops |
|
Pellet |
10 |
Boil
|
15 min |
10.98 |
50% |
|
2 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
1 oz |
Cascade (Pellet) 0.99999999771257 oz Cascade (Pellet) Hops |
|
7.68 |
50% |
|
1 oz |
Centennial (Pellet) 0.99999999771257 oz Centennial (Pellet) Hops |
|
10.98 |
50% |
|
2 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
41 L |
|
Infusion |
-- |
65.5 °C |
90 min |
|
9 L |
|
Fly Sparge |
-- |
64 °C |
20 min |
Starting Mash Thickness:
3 L/kg
|
Yeast
|
Fermentis - Safale - American Ale Yeast US-05
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
81%
|
Flocculation:
|
Medium |
|
Optimum Temp:
|
12 - 25 °C |
Starter:
|
Yes |
|
Fermentation Temp:
|
18 °C
|
Pitch Rate:
|
0.75 (M cells / ml / ° P)
305 B cells required
|
|
|
Split batch, one will get WLP abbey yeast
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
0%
|
Flocculation:
|
|
|
Optimum Temp:
|
-18 - -18 °C |
Starter:
|
Yes |
|
Fermentation Temp:
|
18 °C
|
Pitch Rate:
|
0.75 (M cells / ml / ° P)
305 B cells required
|
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Target Water Profile
Balanced Profile
| Ca+2 |
Mg+2 |
Na+ |
Cl- |
SO4-2 |
HCO3- |
|
55 |
18 |
0 |
96 |
77 |
0 |
Starting with 20 gallons of water (18.9L * 4).
Want 5.5pH and balanced flavor.
Added 15g CaCl2, 15g MgSO4, 10g Citric Acid for pH (1g of citric acid = 0.71 mL of 88% lactic acid)
Strike with 37L for grain absorption
|
|
Mash Chemistry and Brewing Water Calculator
|
Notes
lacto starter = 200g DME in 2L filtered water, chill to 82.5F, hold at 82.5F for 2 days (No stir plate, room temp per http://www.milkthefunk.com/wiki/Lactobacillus)
Mash at 149°F (63°C) for 90 minutes, drain, and sparge to yield 11 gallons (38l). Transfer to boil kettle. Boil for 15 minutes while circulating through cooling coil the entire boil (to sanitize it). Cool to 32C.
pitch lacto starter into wort and hold at 28C while circulating with pump, cover with saran warp, blanket a little co2. test for sourness after 48 hours
siphon off 2L (1L/ea) into separate capped bottles for saving the lacto culture
boil 15 minutes for sterilization while circulating through chiller, add sugar (if efficiency is low) and then add whirlfloc/fermcap
transfer 5 gallons to passionfruit keg, 5 gallons to pineapple keg, pitch yeast and ferment at 18C with spunding set at 15psig.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2018-04-17 05:47 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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