Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
44 g |
Domestic Hallertau44 g Domestic Hallertau Hops |
|
Pellet |
4.2 |
Boil
|
60 min |
22.07 |
100% |
|
44 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
6 gal |
|
Strike |
168 °F |
154 °F |
60 min |
Starting Mash Thickness:
1.3 qt/lb
Starting Grain Temp:
65 °F |
Priming
|
Method: co2
CO2 Level: 2.44 Volumes |
Target Water Profile
Pittsburgh Tap (7/3/21)
Notes
YEAST STARTER
Repitch Yeast (preferably 3rd Gen)
MASH
Water Volume: 6 gallons for 1.3 lb/qt ratio.
- Prior to heating HLT, check pH of tap water + add Salts/LA to achieve Goal water.
pH: __
LA: 1mL
- STRIKE WATER: 166F.
- Add Grains @ 164F.
- Allow Temperature to fall to 154F prior to closing lid.
- Total Mash Time: 60 minutes
FINAL MASH TEMP: __F
FINAL MASH pH: __
- Add 5L of Boiling Water at the end of Mash and stir into solution
- Begin Vorlauf!
SPARGE
- Heat 7gal of Water to 175F. Add to Sparge Vessel.
- Recirculate 4 times (or until clear running's) prior to collecting wort.
- Attempt to Sparge over ~30 minutes, collect 8 gal into boil kettle.
BOIL
- Check Pre-Boil Gravity (goal: 1.060) + pH
NOTE: Make sure to adjust for TEMPERATURE
PRE-BOIL GRAVITY: 1.0__ @ F
ADJUSTED GRAVITY: 1.0
PRE-BOIL pH: __
- Adjust Pre-Boil pH to: ~5.4 (+/- 0.1)
Final pH measurement: __
Lactic Acid addition: __ mL
- Boil for 90 minutes (goal OG: 1.076)
- Add Hallertau Hops @ 60 min.
- Add 1/2 crushed Whirlfloc tablet @ 5 minutes.
- Chill wort rapidly to ~70F after completion of Boil.
- Once temperature is ~70F: place lid on kettle, and allow immersion chiller to rest in wort for another 5-10 minutes (to help settle particles in suspension).
- Drain wort from Kettle into ANVIL with Hop Cylinder + fine mesh bag attached (at the end of tubing)
- Gravity feed 5.25gal (20L mark) of wort from Mash Cooler into Catalyst Fermenter
- Allow Ranco/Chest Freezer to adjust wort temperature to goal starting temp (cool to 47F).
ORIGINAL GRAVITY: __ (goal: 1.076)
FERMENTATION
- Goal Starting Temp: 48F (3rd Gen yeast). Oxygenate for 60s prior to Pitching.
- Pitch yeast @ 48F.
- Hold temperature @ 48F until signs of Fermentation begin (~24 hours), then increase temp by 1F every 24 hours until 50F
carbonate to approximately 2-2.5 volumes
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2022-07-23 04:00 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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