Fermentation History
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Carbs: {{ stats.carbs | number:1 }} g / 12oz
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Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
4.6 gal |
|
Infusion |
-- |
160 °F |
60 min |
Other Ingredients
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
5 ml |
Lactic acid
|
|
Water Agt |
Mash |
0 min. |
0.50 each |
Whirlfloc
|
|
Water Agt |
Mash |
10 min. |
2 g |
Gypsum
|
|
Water Agt |
Mash |
0 min. |
4.50 g |
Canning Salt
|
|
Water Agt |
Mash |
0 min. |
Priming
Method: co2
CO2 Level: 2.25 Volumes |
Target Water Profile
NEIPA Base Water (SC-.8)
Notes
Single infusion mash at 160°F for 60 minutes. Adjust mash pH with lactic acid (target 5.3 pH). Lauter then boil for 60 minutes. At flameout add final hot side hop addition. Knockout. Pitch yeast starter along with. Ferment at 68°F. Add dry hop at high krausen (day 2/3). Rack to keg and force carbonate to 2.6 vol. (5.2 g/L) CO2.
Tasting notes:
Rating:
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2019-10-29 20:41 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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