Fermentables
|
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
|
3.20 kg |
German - Bohemian Pilsner3.2 kg German - Bohemian Pilsner |
|
38 |
1.9 |
66.1% |
|
0.85 kg |
United Kingdom - Maris Otter Pale0.85 kg Maris Otter Pale |
|
38 |
3.75 |
17.6% |
|
0.59 kg |
New Zealand - Wheat Malt0.59 kg New Zealand - Wheat Malt |
|
35.4 |
2.13 |
12.2% |
|
0.20 kg |
New Zealand - Munich Malt0.2 kg Munich Malt |
|
36.8 |
7.87 |
4.1% |
|
4.84 kg / $ 0.00
|
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
14 g |
Centennial14 g Centennial Hops |
|
Pellet |
10 |
Boil
|
60 min |
16.34 |
8.1% |
|
14 g |
Centennial14 g Centennial Hops |
|
Pellet |
10 |
Boil
|
5 min |
3.26 |
8.1% |
|
28 g |
Citra28 g Citra Hops |
|
Pellet |
11 |
Boil
|
5 min |
7.17 |
16.3% |
|
28 g |
Citra28 g Citra Hops |
|
Pellet |
11 |
Whirlpool at 82 °C
|
25 min |
4.52 |
16.3% |
|
88 g |
Citra88 g Citra Hops |
|
Pellet |
11 |
Dry Hop
|
2 days |
|
51.2% |
|
172 g
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
28 g |
Centennial (Pellet) 28 g Centennial (Pellet) Hops |
|
19.6 |
16.2% |
|
144 g |
Citra (Pellet) 144 g Citra (Pellet) Hops |
|
11.69 |
83.8% |
|
172 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
19 L |
|
Steeping |
73 °C |
67 °C |
300 min |
|
14 L |
|
Fly Sparge |
77 °C |
77 °C |
30 min |
Starting Mash Thickness:
3 L/kg
Starting Grain Temp:
21 °C |
Target Water Profile
Light colored and malty
Notes
Got 82% efficiency because I ran a 5h mash - for family reasons (pool party?). Raised temp to 77oC for extended mash out - got v clear wort. Left it hot o/n.
Completed this brew on gas burner owing to power outage.
Some of the beer took a while to strain out of the hop spider, so I reboiled it for 15min in the kitchen and diluted around 40% to get a lower alcohol beer. Bottles show 4Feb 4% (estimate). I also bottled some of the main batch on 4Feb before dry hopping.
Bottled the remainder on 6 Feb - most had one sugar drop and carried a standard label. I ran out of sugar drops, so I added belgian candi sugar: ~15g into boiling hot water, dissolved and then added to fermenter. Labeled as 6 Feb Candi.
Started crash cool soon after adding dry hops. Beer had been at ~1oC for at least a few hours (~1.5-2d later) before I commenced bottling. Used some CO2 purge on the comp bottle to minimize oxidation risk.
The abv and IBU isn't quite right on this ... something didn't save properly here. And I have no other notes - though I recall IBU was in 30's and ABV was potentially as high as 6.3%
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2020-02-20 02:33 UTC
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|
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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