Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
32.30 g |
Magnum32.3 g Magnum Hops |
|
Pellet |
11.8 |
Boil
|
60 min |
51.72 |
50.6% |
|
11.50 g |
East Kent Goldings11.5 g East Kent Goldings Hops |
|
Pellet |
5 |
Whirlpool
|
0 min |
2.53 |
18% |
|
20 g |
Centennial20 g Centennial Hops |
|
Pellet |
10 |
Whirlpool
|
0 min |
8.81 |
31.3% |
|
63.80 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
20 qt |
|
Fly Sparge |
-- |
156 °F |
60 min |
Starting Mash Thickness:
1.5 qt/lb
|
Target Water Profile
London (Porter, dark ales)
Notes
Brew Day: 6/4/19, Start 7:15A
Daytime Start Temp: 60, RH: 90 @ 06:00, Grain Temp 65.7 F
MASH:
Mash target temp of 154 @ 2.0 qt./lb. dough in @ 162.8 F
Volume of strike water: 27.0.10 (Quarts)
Temperature of strike water:164.0 (F)
Liquor pH: 7.68
Actual mash temp: 152.1 Avg.
Mash Start: 6:53 A
Mash pH 20 min. from start: 5.38 @ 60.5 F
Mash end: 7:57 A, 64 Min.
Vourlof: 5 Min.
Lauter Target: 5 min./gal.
Lauter Start: 8:03 A
Lauter End: 8:08 A
pH of last runnings: 1.022
pH of mash: pH 4.61
Refractometer: 1.054
Hydrometer: 1.054
BOIL:
Boil Length: 90 Min.
Boil Starting Volume.: 8.125 gal. at 212F
Boil Start: 9:15 A
Boil Starting Gravity (BSG): 1.054
Boil Starting pH: 5.56
Fining Additions 10:31 A
Boil Cooling Coil Imersion Insertion: 10:35 A
Boil End: 10:45 A
Boil End Volume: 6.875 gal.
Boil Ending Gravity (BEG): 1.0XX
Boil Ending pH: 5.35
Fining addition prior to end of boil: 10 min.
0 tsp. Irish Moss in boil.
1 tablet Whirfloc
1 tsp. Wyeast in boil
Finish Boil Vol.: 6.80 al.
Whirlpool Hops added @ 170 F
Cooled wort to 70 @ 11:12 A, 27 minutes
Refractometer: 1.054
Hydrometer: 1.0XX
pH: 5.31
Oxygen in wort: Fermenter head filled with oxygen, then set on hand truck (dolly) to facilitate shaking. Shaken hard 3 separate sessions at 1 minute each with oxygen in each session in fermenter head space.
HOPPING:
60 Min: 32.3 g. Magnum
5 Min.: 11.5 g. East Kent Golding
0 Min.: 20 g. Chinook
IBU/GU RATIO:
American Stout IBU/GU Target: ~1.0
Recipe: IBU to GU: 59/66 = .94
FERMENTATION:
Hydrometer SG: 1.0XX
06-04-19: Temp Controller set to 67: 66-67 F, Day 1
06-XX-19: Temp Controller set to 68: 68-69 F, Day XX
06-XX-19: Temp Controller set to 69: 69-70 F, Day XX
06-XX-19: Dry hop added, Day XX
NA: Blow-off removed, airlock inserted F, Day -XX
06-XX-19: Apparent physical activity stopped, Day XX
06-XX-19: End 2-day Diacetyl rest, Day XX
NA: PH: 4.XX Day XX
06-XX-19: Cold crash start, Day XX
06-XX-19: Transfer Beer to keg. Day XX
06-XX-19: PH: X.XX, Day XX
06-XX-19: Hydrometer reading; 1.015 Day XX
06-XX-19: Set keg CO2 to to 30 p.s.i. , Day XX
06-XX-19: Reduce keg pressure to 11 p.s.i. , Day XX
FERMENTATION NOTES:
Yeat starter started the prior day. Cold crashed yeast for adding to fermenter next day, 6/5/19. Set cooling to 62 F. Starting fermentation temp at 65 F.
TASTING NOTES:
XX
John Neighbors
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2019-06-04 20:06 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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