Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
0.50 oz |
Apollo0.5 oz Apollo Hops |
|
Leaf/Whole |
20 |
Boil
|
90 min |
34.37 |
13.3% |
|
0.25 oz |
Apollo0.25 oz Apollo Hops |
|
Leaf/Whole |
20 |
Boil
|
30 min |
12.35 |
6.7% |
|
3 oz |
Citra3 oz Citra Hops |
|
Leaf/Whole |
11 |
Dry Hop
|
20 days |
|
80% |
|
3.75 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
0.75 oz |
Apollo (Leaf/Whole) 0.74999999828443 oz Apollo (Leaf/Whole) Hops |
|
46.72 |
20% |
|
3 oz |
Citra (Leaf/Whole) 2.9999999931377 oz Citra (Leaf/Whole) Hops |
|
|
80% |
|
3.75 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
17 qt |
Single Infusion Mash |
Infusion |
-- |
152 °F |
30 min |
|
20 qt |
Sparge |
Sparge |
-- |
170 °F |
30 min |
Starting Mash Thickness:
1.3 qt/lb
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
1 g |
Black Pepper
|
|
Spice |
Boil |
10 min. |
|
3.50 g |
Fresh Orange Peel
|
|
Spice |
Boil |
10 min. |
|
3.50 g |
Rose Hip
|
|
Spice |
Boil |
10 min. |
Yeast
|
Wyeast - Belgian Ardennes 3522
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
74%
|
Flocculation:
|
High |
|
Optimum Temp:
|
65 - 85 °F |
Starter:
|
Yes |
|
Fermentation Temp:
|
78 °F
|
Pitch Rate:
|
1.0 (M cells / ml / ° P)
326 B cells required
|
|
|
Brett Brux
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
0%
|
Flocculation:
|
|
|
Optimum Temp:
|
0 - 0 °F |
Starter:
|
Yes |
|
Fermentation Temp:
|
78 °F
|
Pitch Rate:
|
1.0 (M cells / ml / ° P)
326 B cells required
|
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Priming
|
Method: Table sugar
Amount: 6.5oz
CO2 Level: 3 Volumes |
Target Water Profile
Balanced Profile
Notes
- Ferment with Wyeast 3544 Belgian Ardennes @ 78 F
- Transfer to French Oak Pinot Noir barrels after primary Fermentation
- Add Brett Brux and let ferment again for 6 to 8 months warm.
- Dryhop in barrel for 20 days (at the end of 6 to 8 months aging) with Citra – 85 grams per 5 gallons on beer.
- Blend barrels and bottle condition with wine yeast. 1 month in the bottle warm conditioning.
30 Minute mash allows some leftover complex starches for the brett to consume.
Anticipated FG after Brett is 1.003
Serve in tulip, carb high
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2014-10-24 19:54 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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