Fermentables
|
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
|
3.60 kg |
Pilsner (2 Row) Bel3.6 kg Pilsner (2 Row) Bel |
|
36.3 |
2 |
37.1% |
|
3.20 kg |
Pale Malt (2 Row) Bel3.2 kg Pale Malt (2 Row) Bel |
|
36.8 |
3 |
33% |
|
0.90 kg |
Candi Sugar, Dark0.9 kg Candi Sugar, Dark |
|
36 |
275 |
9.3% |
|
2 kg |
Cheese2 kg Cheese |
|
2 |
2 |
20.6% |
|
9.70 kg / $ 0.00
|
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
28.30 g |
Brewer's Gold28.3 g Brewer's Gold Hops |
|
Pellet |
8.5 |
Boil
|
60 min |
26.56 |
50% |
|
28.30 g |
Hallertauer Mittelfrueh28.3 g Hallertauer Mittelfrueh Hops |
|
Pellet |
4 |
Boil
|
30 min |
9.6 |
50% |
|
56.60 g
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
28.30 g |
Brewer's Gold (Pellet) 28.3 g Brewer's Gold (Pellet) Hops |
|
26.56 |
50% |
|
28.30 g |
Hallertauer Mittelfrueh (Pellet) 28.3 g Hallertauer Mittelfrueh (Pellet) Hops |
|
9.6 |
50% |
|
56.60 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
17.7 L |
Mash In |
Infusion |
-- |
64.4 °C |
90 min |
|
9.9 L |
Mash Out |
Infusion |
-- |
75.6 °C |
10 min |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
5 g |
Baking Soda
|
|
Water Agt |
Mash |
1 hr. |
|
3 g |
Salt
|
|
Water Agt |
Mash |
1 hr. |
|
3 g |
Gypsum (Calcium Sulfate)
|
|
Water Agt |
Mash |
1 hr. |
|
1 g |
Chalk
|
|
Water Agt |
Mash |
1 hr. |
|
1 L |
White Labs Servomyces Yeast Nutrient
|
|
Other |
Boil |
10 min. |
|
1 L |
Clarity Ferm WLN 4000
|
|
Fining |
Primary |
0 min. |
Priming
|
Method: Forced Carbonation
Amount: Keg with 12.54 PSI
CO2 Level: 2.3 Volumes |
Target Water Profile
Balanced Profile
Notes
Boil 90 minutes
Add hops and Servomyces per schedule, (make sure to open the Servomyces cap).
Stir-in adjuncts at 10 minutes prior to flame-out, (alternatively, stir in adjuncts at flame-out)
Clear wort boil-down notes (Optional Step):
-------------------
(Optionally) perform a separate boil-down of 1.00 gallon of vorlaufed wort into a syrup using the following steps:
- Extract 1.0 gallon of wort at the beginning of clear runoff into a 3-5 gallon pot.
- Boil the wort down until it becomes a dark mahogany brown and is bubbling with large bubbles.
- Be careful NOT to burn the maltose syrup.
- The result will be approximately 24-26 ounces of syrup.
- Re-crash the syrup by adding wort from the ongoing main boil.
- Pour the dissolved liquid back in to the main boil.
Fermentation Pitch Notes:
---------------------
Chill wort to 63-64F
Oxygenate chilled wort to 8-10PPM by diffusing pure O2 via .05 micron diffuser for 90-120 seconds.
Pitch decanted yeast starter, adding chilled wort to the yeast flask to clear remaining yeast as necessary.
Ramp fermentation temp (evenly over time) from 63 - 80F over 7 days.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2018-10-09 15:57 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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