Brew Log History
Target 18°C
Ambient: {{ stats.ambient | number:0 }} °C
OG: {{ stats.ogGravity | number:3 }}
Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 330ml
Carbs: {{ stats.carbs | number:1 }} g / 330ml
Readings: {{ readingsCount | number }}
{{ formatHeaderDate(dates.navStart) | date:'mediumDate' }} to {{ formatHeaderDate(dates.navEnd) | date:'mediumDate' }}
Last Updated: {{ stats.lastupdated.ago }} from {{ stats.lastupdated.source }}
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
30 g |
Saaz30 g Saaz Hops |
|
Pellet |
2.8 |
Boil
|
60 min |
10.36 |
100% |
|
30 g
/ 0.00 €
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
30 g |
Saaz (Pellet) 30 g Saaz (Pellet) Hops |
|
10.36 |
100% |
|
30 g
/ 0.00 €
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
15 L |
Mash In |
Infusion |
-- |
66 °C |
60 min |
|
|
|
Infusion |
-- |
76 °C |
10 min |
|
|
Mash OUt |
Infusion |
-- |
78 °C |
10 min |
Starting Mash Thickness:
2.5 L/kg
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
1 each |
Deltafloc
|
|
Water Agt |
Boil |
10 min. |
|
20 g |
Table Salt
|
|
Water Agt |
Boil |
10 min. |
|
5 g |
Yeast Nutrient
|
|
Other |
Boil |
10 min. |
|
4 kg |
Watermelon
|
|
Flavor |
Secondary |
7 days |
|
8 g |
Coriander seed heated and crushed
|
|
Herb |
Boil |
10 min. |
Yeast
|
Wyeast - German Ale 1007
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
75%
|
Flocculation:
|
Low |
|
Optimum Temp:
|
13 - 20 °C |
Starter:
|
No |
|
Fermentation Temp:
|
18 °C
|
Pitch Rate:
|
0.5 (M cells / ml / ° P)
119 B cells required
|
|
|
Wyeast - Lactobacillus 5335
|
|
Amount:
|
2 Each |
Cost:
|
|
|
Attenuation (avg):
|
75%
|
Flocculation:
|
- |
|
Optimum Temp:
|
16 - 35 °C |
Starter:
|
No |
|
Fermentation Temp:
|
18 °C
|
Pitch Rate:
|
0.5 (M cells / ml / ° P)
119 B cells required
|
|
|
0.00 €
Yeast Pitch Rate and Starter Calculator
|
Target Water Profile
Townsville
Notes
Inner health IBS support - Lacto plantarum is used to sour.
Mash as normal, 15 minute boil to pasteurize and cool to 25 C.
Measure pH, adjust with lactic acid to 4.5.
Add lacto in fermenter and seal.
Measure pH and boil when pH is at 3.8 or lower.
Watermelon - pulp fruit added (sanitized first)
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2019-03-20 09:13 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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