Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
21 g |
Magnum21 g Magnum Hops |
|
Pellet |
10.5 |
Boil
|
55 min |
13.97 |
61.8% |
|
13 g |
Crosby Hop Farm - Denali13 g Denali Hops |
|
Pellet |
14 |
Aroma
|
0 min |
|
38.2% |
|
34 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
|
|
Infusion |
-- |
151 °F |
60 min |
Target Water Profile
St Louis Water
| Ca+2 |
Mg+2 |
Na+ |
Cl- |
SO4-2 |
HCO3- |
|
21 |
10 |
19 |
20 |
66 |
21 |
1 teaspoon baking soda and 6.75mL lactic acid added to get a mash pH of 5.35 (trial and error over about 5 additions).
1 tspn CaCl to boil |
|
Mash Chemistry and Brewing Water Calculator
|
Notes
5 gallons Wyeast 3726
5 gallons with house sour culture, no sach.
10/25/18:
-Brewed. Went outside 50 minutes into boil -- gas had run out and wort chilled to ~204. Not sure how long the actual boil was.
Wyeast 3726
11/04/18
- SG 1.004
- pH 4.3
11/9/18
- Dry hopped with 3oz Nelson Sauvin and 1.5oz Citra
11/13/18
-Bottled.
-pH 4.6 (more recently calibrated).
-Lactic acid added through to get beer to 4.15 area
-Thick bottles received ~0.5mL brett trois brux/12oz beer
-FG: 1.004, ABV: 6.15%
House sour
- SG 1.004
- pH 4.3
4/8/19
- SG below 1.003 (not enough to measure lower)
- pH 3.5
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2019-04-08 16:40 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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