Brew Log History
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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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Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
0.35 oz |
Columbus0.35 oz Columbus Hops |
|
Pellet |
14.3 |
Boil
|
60 min |
14.97 |
8% |
0.50 oz |
Azacca0.5 oz Azacca Hops |
|
Pellet |
13.3 |
Whirlpool at 203 °F
|
20 min |
7.47 |
11.5% |
0.50 oz |
Mosaic0.5 oz Mosaic Hops |
|
Pellet |
12.6 |
Whirlpool at 203 °F
|
20 min |
7.08 |
11.5% |
3 oz |
Azacca3 oz Azacca Hops |
|
Pellet |
13.3 |
Dry Hop
|
4 days |
|
69% |
4.35 oz
/ $ 0.00
|
Hops Summary
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
0.35 oz |
Columbus (Pellet) 0.3499999991994 oz Columbus (Pellet) Hops |
|
14.97 |
8% |
3.50 oz |
Azacca (Pellet) 3.499999991994 oz Azacca (Pellet) Hops |
|
7.47 |
80.5% |
0.50 oz |
Mosaic (Pellet) 0.49999999885628 oz Mosaic (Pellet) Hops |
|
7.08 |
11.5% |
4.35 oz
/ $ 0.00
|
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
4.34 gal |
|
Infusion |
-- |
150 °F |
60 min |
5.66 gal |
|
Sparge |
-- |
168 °F |
60 min |
Starting Mash Thickness:
1.25 qt/lb
|
Other Ingredients
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
1 each |
WLP650 Brettanomyces bruxellensis
|
|
Other |
Secondary |
0 min. |
0.50 each |
Whirlfloc
|
|
Fining |
Boil |
10 min. |
0.50 tsp |
Yeast Nutrient
|
|
Other |
Boil |
10 min. |
Target Water Profile
Balanced Profile
Notes
Mash:
Gypsum - 1.1 g
Chloride - 0.6 g
Lactic - 4.3 ml
Campden - 1/4
Sparge:
Gypsum - 1.5 g
Chloride - 0.7 g
Lactic - 1.6 ml
Campden - 1/4
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2018-10-08 15:31 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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