Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
20 g |
Magnum20 g Magnum Hops |
|
Pellet |
13.1 |
Boil
|
60 min |
12.49 |
7.7% |
|
40 g |
Centennial40 g Centennial Hops |
|
Pellet |
9.4 |
Boil
|
15 min |
8.89 |
15.4% |
|
40 g |
Columbus40 g Columbus Hops |
|
Pellet |
16 |
Boil
|
15 min |
15.14 |
15.4% |
|
80 g |
Cascade80 g Cascade Hops |
|
Pellet |
7.1 |
Whirlpool at 95 °C
|
10 min |
11.27 |
30.8% |
|
80 g |
Citra80 g Citra Hops |
|
Pellet |
12.4 |
Whirlpool at 95 °C
|
10 min |
19.68 |
30.8% |
|
260 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
57.2 L |
Dough-in |
Temperature |
-- |
40 °C |
10 min |
|
|
Maltose rest (beta-amylase) |
Temperature |
-- |
63 °C |
30 min |
|
|
Saccharification rest (alpha-amylase) |
Temperature |
-- |
73 °C |
35 min |
|
|
Mash-out |
Temperature |
-- |
78 °C |
20 min |
|
4.3 L |
Sparge 1 |
Sparge |
-- |
78 °C |
-- |
|
4.3 L |
Sparge 2 |
Sparge |
-- |
78 °C |
-- |
Starting Mash Thickness:
4.4 L/kg
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
2 g |
Calcium Chloride (dihydrate)
|
|
Water Agt |
Mash |
1 hr. |
|
23 g |
Chalk
|
|
Water Agt |
Mash |
1 hr. |
|
11 g |
Epsom Salt
|
|
Water Agt |
Mash |
1 hr. |
|
3 g |
Gypsum
|
|
Water Agt |
Mash |
1 hr. |
|
13.83 ml |
Lactic acid
|
|
Water Agt |
Mash |
1 hr. |
|
3 g |
Table Salt
|
|
Water Agt |
Mash |
1 hr. |
|
10 g |
Five Star Chemicals - Super Moss
|
|
Fining |
Boil |
10 min. |
|
6 g |
WLN1000 Yeast Nutrition
|
|
Other |
Boil |
5 min. |
|
35 g |
Grated orange zest
|
|
Spice |
Boil |
2 min. |
|
7 g |
Powdered allspice
|
|
Spice |
Boil |
2 min. |
|
17 g |
Powdered coriander seeds
|
|
Spice |
Boil |
2 min. |
|
7 g |
Powdered ginger
|
|
Spice |
Boil |
2 min. |
|
5 g |
Lallemand CBC-1
|
|
Other |
Bottling |
0 min. |
|
267 g |
Mangrove Jacks carbonation drops
|
|
Other |
Bottling |
0 min. |
Priming
|
Method: Mangrove Jacks Carbonation Drops
Amount: 1 per 0.5l bottle
Temp: 20 °C
CO2 Level: 2,5 Volumes |
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Notes
3 PurePitch sachets of yeast in 3.5 l starter.
The batch is split in 2 fermentors.
Using 5g Lallemand CBC-1 rehydrated in 100ml wort (standard starter wort with 1.036 SG, boiled for 15 minutes, cooled to 20 degrees Celsius) for carbonation with 1ml per 0,5l bottle (i.e. 0,05g yeast per 0,5l bottle).
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2020-09-09 12:01 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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