Brew Log History
Target 20°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 }}
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Last Updated: {{ stats.lastupdated.ago }} from {{ stats.lastupdated.source }}
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
10 g |
Magnum10 g Magnum Hops |
|
Leaf/Whole |
15 |
Boil
|
60 min |
15.88 |
100% |
|
10 g
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
10 g |
Magnum (Leaf/Whole) 10 g Magnum (Leaf/Whole) Hops |
|
15.88 |
100% |
|
10 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
22 L |
Strike water = 127.6F. Hold mash at 122 °F for 15 mins |
Infusion |
-- |
50 °C |
15 min |
|
|
(Using boiling water) raise temp over next 15 minutes to 154 °F |
Infusion |
-- |
68 °C |
15 min |
|
|
Hold until conversion is complete, about 60 to 90 mins |
Temperature |
-- |
68 °C |
90 min |
|
|
(Using boiling water) raise temp to mash out at 168 °F |
Infusion |
-- |
76 °C |
5 min |
|
11 L |
Sparge slowly w/170 °F water, collecting wort until pre-boil kettle is around 6.5 gallons and gravity is 1.039. |
Fly Sparge |
-- |
77 °C |
5 min |
Starting Mash Thickness:
3.1 L/kg
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
6 g |
Gypsum
|
|
Water Agt |
Mash |
0 min. |
|
48 g |
fresh lemon zest
|
|
Flavor |
Boil |
5 min. |
|
14 g |
crushed coriander seed
|
|
Spice |
Boil |
5 min. |
|
1.05 g |
dried chamomile flowers
|
|
Herb |
Boil |
5 min. |
|
28 g |
dried blood orange
|
|
Flavor |
Boil |
5 min. |
Target Water Profile
Balanced Profile
Notes
Do not bother with Irish moss or other kettle finings. Chill the wort rapidly to 68 °F (20 °C), let the break material settle, rack to the fermenter and aerate thoroughly.
Pitch ten grams of properly rehydrated dry yeast or use two liquid yeast packages. Alternatively make a 2 qt. (2 L) starter using one package of liquid yeast. Begin fermentation at 68 °F (20 °C) slowly raising temperature to 72 °F (22 °C) by the last one-third of fermentation.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2019-05-28 13:29 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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