Brew Log History
Target 20°C
Ambient: {{ stats.ambient | number:0 }} °C
OG: {{ stats.ogGravity | number:3 }}
Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 330ml
Carbs: {{ stats.carbs | number:1 }} g / 330ml
Readings: {{ readingsCount | number }}
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Last Updated: {{ stats.lastupdated.ago }} from {{ stats.lastupdated.source }}
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
20 g |
Magnum20 g Magnum Hops |
|
Leaf/Whole |
15 |
First Wort at 100 °C
|
0 min |
7.24 |
14.7% |
|
15 g |
Vic Secret15 g Vic Secret Hops |
|
Pellet |
15.5 |
Boil at 100 °C
|
50 min |
5.17 |
11% |
|
6 g |
Magnum6 g Magnum Hops |
|
Leaf/Whole |
15 |
Boil
|
10 min |
0.69 |
4.4% |
|
45 g |
Vic Secret45 g Vic Secret Hops |
|
Pellet |
15.5 |
Whirlpool at 70 °C
|
0 min |
46.51 |
33.1% |
|
25 g |
Vic Secret25 g Vic Secret Hops |
|
Leaf/Whole |
15.5 |
Dry Hop at 20 °C
|
4 days |
25.84 |
18.4% |
|
25 g |
Citra25 g Citra Hops |
|
Leaf/Whole |
11 |
Dry Hop
|
4 days |
|
18.4% |
|
136 g
/ £ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
10.5 L |
|
Sparge |
-- |
68 °C |
60 min |
Starting Mash Thickness:
2.85 L/kg
|
Priming
|
Method: sucrose
Amount: 99.5 g
Temp: 20 °C
CO2 Level: 2.52 Volumes |
Target Water Profile
Balanced Profile
Notes
Heat 11L of water to 71°C, then pour the grain and mash at 68°C for an hour.
After 1 hour, sparge at 78°C .
Before sparging, worlauf two liters through.
In a separate pot, heat 15L of water to 77°C and sparge by carefully add water to the mash and filter out through the mash tun until the boil volume of 19.5 liters has been reached, collecting in the brew kettle.
Right after sparging, add hops as per addition table.
Add whirlpool hops at around 70 degrees
At the end of the boil, cool wort as fast as possible down to yeast pitching temperature 21°C. The OG should be at 1.054 (dilute if not).
Sanitize your fermenter by shaking sanitizer in it, transfer the wort to it, pitch 1/4 pack of Safale S-05 dry yeast (1 gram per litre) without bothering about rehydrating the yeast, shake well for 5 minutes for oxygenation, place a sanitized stopper and blow-off tube and let ferment for 8 days at 19°C in a dark place
ferment 14 days
Bottle beer with minimal oxygenation
Add sugar pastilles for bottling. One per bottle.
Let condition in bottles for 2 weeks (preferably 3)
Refrigerate upright overnight (or for 30 minutes in a deep freezer)
Serve in a pint in one quiet go, leaving the yeast in the bottle
Discard the yeast and rinse the bottle
14/4 - 6g yeast and OG - 1.043
25/4 - Gravity 1.016
06/05 - FG - 1.009
ABV = 4.46%
16/6 - 6g yeast and OG 1.041
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2019-08-21 20:00 UTC
- Snapshot Created: 2019-08-10 18:56 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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