Brew Log History
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Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 330ml
Carbs: {{ stats.carbs | number:1 }} g / 330ml
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Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
120 g |
Magnum120 g Magnum Hops |
|
Pellet |
12.4 |
Boil
|
60 min |
46 |
75% |
|
40 g |
Willamette40 g Willamette Hops |
|
Pellet |
4.9 |
Boil
|
15 min |
3.01 |
25% |
|
160 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
|
|
Temperature |
-- |
66 °C |
60 min |
Starting Mash Thickness:
3.1 L/kg
|
Priming
|
Method: co2
CO2 Level: 2.4 Volumes |
Target Water Profile
London (Porter, dark ales)
Notes
As the sparge rinse dropped to about 12 BRIX the balance was collected to make a secondary beer. To the sparge approx one gallon of the collected first wort was added back to the gallon and one half of collected sparge the Brix of this was 15.5 at start of boil and 18.6 at the end of boil.
The original BRIX of each wort at end of boil was
20.2 for first Wort
18.6 for second wort.
The tart cherries (pitted) were obtained fresh from orchards, they were put into 2.5 lb bags and frozen till use. At time of use slow defrosted till just cold, then gradually heated to 165 held for 10 min then quick chilled to 121 and pectinase added 1 teaspoon to 7.5 lbs of cherries. held at temp for 45 min then chilled to 70 deg before adding to secondary of multiple batches at a rate of 1 1/2 pounds per gallon of beer.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2020-06-18 23:13 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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