Brew Log History
Target 68°F
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Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz
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Fermentables
|
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
|
16 lb |
Viking - Europe 2-Row Xtra Pale16 lb Europe 2-Row Xtra Pale |
|
37.6 |
1.8 |
56.1% |
|
3 lb |
United Kingdom - Dextrine Malt3 lb Dextrine Malt |
|
33 |
1.8 |
10.5% |
|
3 lb |
Weyermann - German - Munich Light3 lb German - Munich Light |
|
37 |
6 |
10.5% |
|
2 lb |
American - Caramel / Crystal 40L2 lb Caramel / Crystal 40L |
|
34 |
40 |
7% |
|
1.50 lb |
Honey1.5 lb Honey - (late boil kettle addition) |
|
35 |
2 |
5.3% |
|
1.54 lb |
Rice Hulls1.54 lb Rice Hulls |
|
0 |
0 |
5.4% |
|
0.75 lb |
Briess - Victory0.75 lb Victory |
|
34 |
28 |
2.6% |
|
0.75 lb |
Gambrinus - honey malt0.75 lb honey malt |
|
37 |
25 |
2.6% |
|
28.54 lbs / $ 0.00
|
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
3 oz |
Kent3 oz Kent Hops |
|
Pellet |
6.1 |
Boil
|
60 min |
32.31 |
15.8% |
|
1 oz |
columbus1 oz columbus Hops |
|
Leaf/Whole |
16.6 |
Boil
|
11 min |
10.43 |
5.3% |
|
1.50 oz |
columbus1.5 oz columbus Hops |
|
Leaf/Whole |
16.6 |
Aroma
|
0.5 min |
0.87 |
7.9% |
|
1.50 oz |
columbus1.5 oz columbus Hops |
|
Leaf/Whole |
16.6 |
Dry Hop at 68 °F
|
90 days |
|
7.9% |
|
8 oz |
casscade8 oz casscade Hops |
|
Leaf/Whole |
8.3 |
Dry Hop at 68 °F
|
90 days |
|
42.1% |
|
4 oz |
Kent4 oz Kent Hops |
|
Pellet |
6.1 |
Dry Hop at 68 °F
|
90 days |
|
21.1% |
|
19 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
7 oz |
Kent (Pellet) 6.999999983988 oz Kent (Pellet) Hops |
|
32.31 |
36.9% |
|
4 oz |
columbus (Leaf/Whole) 3.9999999908503 oz columbus (Leaf/Whole) Hops |
|
11.3 |
21.1% |
|
8 oz |
casscade (Leaf/Whole) 7.9999999817006 oz casscade (Leaf/Whole) Hops |
|
|
42.1% |
|
19 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
38.2 qt |
|
Strike |
-- |
149 °F |
75 min |
|
|
|
Temperature |
-- |
165 °F |
15 min |
|
24.6 qt |
|
Fly Sparge |
-- |
168 °F |
30 min |
Starting Mash Thickness:
1.5 qt/lb
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
3 tsp |
Lactic Acid
|
|
Water Agt |
Mash |
0 min. |
|
10 g |
Gypsum
|
|
Water Agt |
Mash |
0 min. |
|
2 tsp |
Lactic acid
|
|
Water Agt |
Sparge |
1 hr. |
|
4 oz |
Oak Cubes
|
|
Flavor |
Kegging |
90 days |
|
2 tbsp |
Irish Moss
|
|
Water Agt |
Mash |
10 min. |
Priming
|
Method: co2
CO2 Level: 2.25 Volumes |
Target Water Profile
Light colored and hoppy
Notes
Oak cubes are soaked in Woodford's Reserve Bourbon for 1 week prior to making beer until keging. for a total of 4 weeks. Then the Woodsford's and the oak chips are added to the keg and let age for 90 days.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2020-03-18 19:57 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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