Brew Log History
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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 %
|
|
30 g |
Citra30 g Citra Hops |
|
Pellet |
11 |
Dry Hop
|
3 days |
|
50% |
|
30 g |
hort433730 g hort4337 Hops |
|
Pellet |
10 |
Dry Hop
|
3 days |
|
50% |
|
60 g
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
30 g |
Citra (Pellet) 30 g Citra (Pellet) Hops |
|
|
50% |
|
30 g |
hort4337 (Pellet) 30 g hort4337 (Pellet) Hops |
|
|
50% |
|
60 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
23 L |
|
Infusion |
65 °C |
-- |
60 min |
Priming
|
Method: co2
CO2 Level: 3.75 Volumes |
Target Water Profile
Melbourne South East Water 2018
Notes
Kettle sour.
Mash as normal. Quick 10 minute boil. Cool to 40c. Pull off some wort, mix with yoghurt and add to kettle. Leave covered at temp for 24 hours (possibly longer) to sour.
Add 5g Lactic Acid after mash before 10 minute boil to pre-acidify wort.
Then, boil as normal, chill, pitch and ferment.
At some point add frozen fruit or purée - probably after two/three days so at end of fermentation. Bottle once that has fermented out.
Fruit - guava, mango, watermelon, passionfruit, pineapple
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2020-01-10 04:33 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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