Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
10 g |
Magnum10 g Magnum Hops |
|
Pellet |
12.5 |
Boil
|
30 min |
24.02 |
10% |
|
10 g |
Citra10 g Citra Hops |
|
Pellet |
12.8 |
Boil
|
10 min |
11.6 |
10% |
|
10 g |
Citra10 g Citra Hops |
|
Pellet |
12.8 |
Boil
|
5 min |
6.38 |
10% |
|
30 g |
Citra30 g Citra Hops |
|
Pellet |
12.8 |
Aroma at 80 °C
|
0 min |
|
30% |
|
40 g |
Citra40 g Citra Hops |
|
Pellet |
12.8 |
Dry Hop
|
4 days |
|
40% |
|
100 g
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
10 g |
Magnum (Pellet) 10 g Magnum (Pellet) Hops |
|
24.02 |
10% |
|
90 g |
Citra (Pellet) 90 g Citra (Pellet) Hops |
|
17.98 |
90% |
|
100 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
7.5 L |
|
Infusion |
68 °C |
68 °C |
60 min |
|
6 L |
|
Sparge |
20 °C |
-- |
-- |
Priming
|
Amount: 6.05
Temp: 20 °C
CO2 Level: 2 g/l |
Target Water Profile
Balanced Profile
Notes
- Heat 6 litres of water to 75C in induction pot. Turn off heat and add BIAB bag, with the seam on the inside.
- Pour in HALF the pale malt / crystal malt while stirring - get rid of lumps. Add remaining half and stir for 5 mins.
- Check temp is 65-70C - adjust if necessary with cold or boiling water.
- Wrap a thick towel round the pot and leave alone for one hour. Check temp is between 65-70c after half an hour. Stir.
- Lift out grain bag and put into an FV, leaving the bag to drain for a minute or 2 into induction stock pot first. Squeeze bag.
- Use another 6 litres of water (less than 80C) and pour it over the grain bag. Leave 10 mins, stir, and strain the liquid to the induction stock pot. Should have about 12 litres, which will reduce when boiled for an hour.
- Dispose of grains, add all wort to pan and bring to boil.
- Add 15 grams of citra hops when boiling point is reached. Boil for 60 mins total.
- After 55 mins boil add 10 grams of citra. Boil for 5 mins. Flameout.
- Add 15 grams of citra when wort reaches 80c.
- Cool the wort in sink, with lid on, add to sterilised FV via sterilised sieve to catch hops, and top up the level to 10 litres if necessary. Pitch 1/2 packet yeast at around 18 - 20C. Leave to ferment for 2 weeks at 19-20c.
- Dry hop with further 10g of citra for 5 days before bottling.
- Prime with 65G of sugar in a priming solution. Bottle.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2020-05-28 14:56 UTC
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|
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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