Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
1 ml |
ctz extract1 ml ctz extract Hops |
|
Extract |
40 |
Boil
|
120 min |
9.09 |
1.1% |
|
4 ml |
ctz extract4 ml ctz extract Hops |
|
Extract |
40 |
Boil
|
90 min |
36.36 |
4.4% |
|
1.50 oz |
Styrian Goldings1.5 oz Styrian Goldings Hops |
|
Pellet |
5.5 |
Boil
|
30 min |
18.68 |
47.2% |
|
1.50 oz |
Styrian Goldings1.5 oz Styrian Goldings Hops |
|
Pellet |
5.5 |
Boil
|
0 min |
|
47.2% |
|
90.05 ml
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
5 g |
ctz extract (Extract) 5 g ctz extract (Extract) Hops |
|
45.45 |
5.5% |
|
3 oz |
Styrian Goldings (Pellet) 2.9999999931377 oz Styrian Goldings (Pellet) Hops |
|
18.68 |
94.4% |
|
90.05 ml
/ $ 0.00
|
Target Water Profile
Beaverton Public Water (Bull Run)
Notes
https://www.homebrewtalk.com/forum/threads/firestone-walker-parabola.268482/
I got this recipe from the link above, someone was corresponding with Firestone Walker trying to get info on brewing Parabola and he got sent a scaled down homebrew recipe from the head brewer. If you want to make this cheaper he originally suggested a 2 row base, but their website says Maris Otter is the base malt. Also I upped the Munich a bit to make sure it had a strong malt backbone. Lastly I got the ratios as close as I could before adding the DME. You should add as much DME as you need to hit your gravity
Heres the brewers instructions:
Mash Program
Mash in at 145F / 63C
Soak at 145F for 45 minutes
Ramp to 152F/ 66C
Soak at 152F for 20 minutes (add oats)
Ramp to 158F / 70C
Soak for 10 minutes
Vorlauf / recirculate wort till clear
Slowly collect wort
Boil Program
Boil for 120 minutes
Add liquid malt extract / dry malt extract with 15-20 minutes remaining in boil to reach gravity (we use approximately 1 gallon of golden light liquid malt extract for every 7 gallons of wort collected to achieve gravity
.heavy indeed)
Cellaring
Cool wort to 17C and pitch yeast
Allow 7-10 days of primary fermentation
Remove from yeast and allow 4-5 days secondary and then begin to cool to whatever temp you will store your barrel at (this way you avoid expansion and popping a bung or contraction and pulling in air)
Store for 3-12 months
In order to truly make Parabola, you will need to get your hands on a bourbon barrel or at least a good wood barrel with the addition of a bit of bourbon. (heaven hill, Old Fitzgerald, Knob creek etc). You will want to age this cold or cool for a minimum of 3 all the way up to 12 months. Fill the barrel after primary and secondary transferring as little yeast as possible. Purge your barrel well with Co2 prior to transfer as you do not want to accelerate oxidation during aging. Below are some specs to shoot for and percentages to use. Good luck!
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2020-06-19 19:36 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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