Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
18 g |
Columbus18 g Columbus Hops |
|
Pellet |
15 |
Boil
|
60 min |
34.69 |
5.7% |
|
50 g |
Citra50 g Citra Hops |
|
Pellet |
11 |
Whirlpool
|
12 min |
13.75 |
15.7% |
|
25 g |
Mosaic25 g Mosaic Hops |
|
Pellet |
12.5 |
Whirlpool
|
12 min |
7.81 |
7.9% |
|
25 g |
Simcoe25 g Simcoe Hops |
|
Pellet |
12.7 |
Whirlpool
|
12 min |
7.94 |
7.9% |
|
50 g |
Citra50 g Citra Hops |
|
Pellet |
11 |
Dry Hop at 18 °C
|
5 days |
|
15.7% |
|
25 g |
Mosaic25 g Mosaic Hops |
|
Pellet |
12.5 |
Dry Hop at 18 °C
|
5 days |
|
7.9% |
|
25 g |
Simcoe25 g Simcoe Hops |
|
Pellet |
12.7 |
Dry Hop at 18 °C
|
5 days |
|
7.9% |
|
50 g |
Citra50 g Citra Hops |
|
Pellet |
11 |
Dry Hop
|
4 days |
|
15.7% |
|
25 g |
Mosaic25 g Mosaic Hops |
|
Pellet |
12.5 |
Dry Hop at 18 °C
|
4 days |
|
7.9% |
|
25 g |
Simcoe25 g Simcoe Hops |
|
Pellet |
12.7 |
Dry Hop at 18 °C
|
4 days |
|
7.9% |
|
318 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
27 L |
|
Infusion |
73 °C |
66 °C |
60 min |
|
1 L |
|
Strike |
66 °C |
72 °C |
10 min |
|
|
|
Strike |
72 °C |
77 °C |
2 min |
Starting Mash Thickness:
4.35 L/kg
Starting Grain Temp:
18 °C |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
9.26 ml |
Lactic acid
|
|
Water Agt |
Mash |
1 hr. |
Priming
|
Method: sucrose
Amount: 91g
Temp: 20 °C
CO2 Level: 2,0 Volumes |
Target Water Profile
Balanced Profile
Notes
I dont have a water chemistry. I just add a small amount of lactic acid before the mash. Start out by getting the temperature up to 72°C and put in all the grains. Lower the temperature to 66°C and add the columbus hops. Let it mash for 60 minutes. Remove the columbus before you increase the temperature. Increase to 72°C and mash for 10 minutes. Increase to 77°C and mash for another 2 minutes. Whirlpool the Citra, Mosaic and Simcoe for 12 minutes. Lower the temperature for the wort before you move it to the fermenter. Add cold water to the fermenter so you'll get the wanted amount of fermenting beer. Lower the temperature to 18°C and pitch the yeast. Let it rise to 20°C freely. Do the first dry hop when the OG is at 1.035 and then add the second dry hop when the fermentation is finished. Dry hop from 3-7 days at max. After 2 weeks you should be ready to bottle your beer.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2020-02-03 14:57 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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