Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
20 g |
Perle20 g Perle Hops |
|
Pellet |
8.2 |
Boil
|
45 min |
20.34 |
100% |
|
20 g
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
20 g |
Perle (Pellet) 20 g Perle (Pellet) Hops |
|
20.34 |
100% |
|
20 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
10.5 L |
|
Temperature |
-- |
69 °C |
50 min |
Starting Mash Thickness:
3.5 L/kg
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
250 g |
ginger (peeled and cut)
|
|
Flavor |
Boil |
0 min. |
Notes
Prepare recycled yeast (Safale US04) from BIPA. Use most of yeast available to over pitch (avoiding excess ester production)
Mash in at 11 liters (2.9 gallons) @ 69, for 50 minutes or until iodine test is negative. Take sample periodically from recirculating wort so no false positives from solid material. Negative means it takes time to turn black.
raise to 77 and hold for 3 min
sparge at 77 (add water around 82-84. It's OK for temp to be slightly over at the start and under at the end of sparge)
250g peeled and diced ginger at 0 min
circulate chill down to low 30s, then rack to fermentor and chill down to 16 overnight.
Aerate in the morning and pitch yeast
250g peeled and diced ginger at 2 days
5 days @ 16 degrees
2 days @ 21 degrees
fine with gelatin and cold crash @ 2 degrees for 4 days
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2018-05-08 03:10 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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