Fermentables
|
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
|
7 lb |
American - Pilsner7 lb Pilsner |
|
37 |
1.8 |
55.7% |
|
3 oz |
Belgian - Biscuit3 oz Biscuit |
|
35 |
23 |
1.5% |
|
3 oz |
Briess - Caramel / Crystal 40L3 oz Caramel / Crystal 40L |
|
34 |
40 |
1.5% |
|
4 oz |
United Kingdom - Golden Naked Oats4 oz United Kingdom - Golden Naked Oats |
|
33 |
10 |
2% |
|
0.50 lb |
American - Carapils (Dextrine Malt)0.5 lb American - Carapils (Dextrine Malt) |
|
33 |
1.8 |
4% |
|
4 lb |
Briess - American - Pale Ale Malt 2-Row4 lb American - Pale Ale Malt 2-Row |
|
36.8 |
3.5 |
31.8% |
|
3 oz |
American - Caramel / Crystal 20L3 oz Caramel / Crystal 20L |
|
35 |
20 |
1.5% |
|
0.25 lb |
Briess - Briess - Briess - American - Wheat Malt, White0.25 lb Briess - Briess - American - Wheat Malt, White |
|
39.1 |
2.5 |
2% |
|
12.56 lbs / $ 0.00
|
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
0.75 oz |
Magnum0.75 oz Magnum Hops |
|
Pellet |
15 |
Boil
|
60 min |
35.47 |
9.1% |
|
0.50 oz |
El Dorado0.5 oz El Dorado Hops |
|
Pellet |
13.9 |
Aroma at 212 °F
|
10 min |
7.95 |
6.1% |
|
1 oz |
Mosaic1 oz Mosaic Hops |
|
Pellet |
11.9 |
Whirlpool at 170 °F
|
0 min |
2.97 |
12.1% |
|
1.50 oz |
Citra1.5 oz Citra Hops |
|
Pellet |
11 |
Whirlpool at 170 °F
|
0 min |
4.12 |
18.2% |
|
1 oz |
Ahtanum1 oz Ahtanum Hops |
|
Pellet |
4.1 |
Whirlpool at 170 °F
|
0 min |
1.02 |
12.1% |
|
1.50 oz |
Mosaic1.5 oz Mosaic Hops |
|
Pellet |
11.9 |
Dry Hop at 70 °F
|
0 days |
|
18.2% |
|
1 oz |
Citra1 oz Citra Hops |
|
Pellet |
11 |
Dry Hop at 70 °F
|
0 days |
|
12.1% |
|
1 oz |
Ahtanum1 oz Ahtanum Hops |
|
Pellet |
4.1 |
Dry Hop at 70 °F
|
0 days |
|
12.1% |
|
8.25 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
0.75 oz |
Magnum (Pellet) 0.74999999828443 oz Magnum (Pellet) Hops |
|
35.47 |
9.1% |
|
0.50 oz |
El Dorado (Pellet) 0.49999999885628 oz El Dorado (Pellet) Hops |
|
7.95 |
6.1% |
|
2.50 oz |
Mosaic (Pellet) 2.4999999942814 oz Mosaic (Pellet) Hops |
|
2.97 |
30.3% |
|
2.50 oz |
Citra (Pellet) 2.4999999942814 oz Citra (Pellet) Hops |
|
4.12 |
30.3% |
|
2 oz |
Ahtanum (Pellet) 1.9999999954251 oz Ahtanum (Pellet) Hops |
|
1.02 |
24.2% |
|
8.25 oz
/ $ 0.00
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
4.19 ml |
Lactic acid
|
|
Water Agt |
Mash |
0 min. |
|
0.20 g |
Potassium Meta Bisulfite
|
|
Water Agt |
Mash |
0 min. |
|
118 ml |
Abricot Du Roussillon Liquer
|
|
Flavor |
Primary |
4 days |
|
750 ml |
Mango Juice
|
|
Flavor |
Primary |
3 days |
Target Water Profile
Balanced Profile II
Notes
Brew Day: 04-03-20, Start X:XX A
Starting Tempaures: Air: XX F, RH: XX%, Grist: XX F
WATER VOLUME:
(Below not used for calculations)
https://www.morebeer.com/content/sparge_water_calculator
Total Water Needed [?]: 9 Gallons, 34.06 Liters
Mash Water Needed [?]: 4.71 Gallons, 17.83 Liters
Sparge Water Needed [?]: 4.29 Gallons, 16.23 Liters
Strike Temperature [?]: 163.87 F, 73 C
Pre-Boil Wort Produced [?]: 6.37 Gallons, 24.1 Liters
MASH:
Mash target temp of 152 @ 1.5 qt./lb. dough in @ 163.8 F
Volume of strike water: (San Diego Miramar): 18.84 (Quarts)
Temperature of strike water: 163.8 °F
Lactic Acid addition: 4.19 ml
Gypsum addition: 2.0 g.
Epsom Salt addition: .5 g.
Actual mash temp: 150.1 F Avg.
Liquor PH: 8.11
Mash Start: 7:50 A
Mash pH (ending): 5.53
Mash End: 7:43 A, 63 Min.
Vourlof: 9 Min.
LAUTER:
Liquor Volume: 7.9 gal.
Lauter Target:5.5 min./gal.
Lauter Start: 09:00 A
Lauter End: 09:47 A
End Gravity:
Refractometer: 1.055
Hydrometer: 1.054
BOIL:
Boil Length: 60 Min.
Boil Vol.: 7.9 gal. at 212 F
Boil Start: 09:55 A
Boil Starting Gravity (BSG):
Refractometer: 1.054
Hydrometer: 1.055
Starting pH: 5.92
Fining addition prior to end of boil: 10 min.
0 tsp. Irish Moss in boil.
1 tablet Whirfloc
Yeast Nutrient: 5 g. Fermkaid @10 min.
Boil End: 10:55
Boil Duration: 1 Hr. 0 min.
Finish Boil Vol.: 6.5 Gal.
Whirlpool Hops added @ 160 F
Cooled wort to 70 @ 11:25 A, XX minutes
Boil Ending Gravity (BEG):
Refractometer: 1.064
Hydrometer: 1.062
pH: 5.82
Oxygen in wort: Fermenter head filled with oxygen, then set on hand truck (dolly) to facilitate shaking. Shaken hard 3 separate sessions at 1 minute each with oxygen in each session in fermenter head space.
Fermentation:
Hydrometer SG: 1.064
04-03-20: Temp Controller set to 67: 66-67 F, Day 1
04-05-20: Temp Controller set to 68: 68-69 F, Day 3
04-05-20: Dry hop added, Day 3
04-05-20: 118 mL. Abricot Du Rousillon added Day 3
04-06-20: Temp Controller set to 70: 69-70 F, Day 4
04-06-20: Apparent physical activity stopped, Day 4
04-07-20: Start Diacetyl rest, Day 5
04-09-20: End Diacetyl rest, Day 7
04-09-20: Blow-off removed, airlock inserted, Day 7
04-09-20: Cold crash start, Day 7
04-11-20: Transfer Beer to keg. Day 9
04-11-20: 3 Min. @30 psi speed carbonation, Day 9
04-12-20: Hydrometer Gravity: 1.008, Day 10
04-12-20: PH: 4.87, Day 10
04-12-20: Set keg CO2 to 11 p.s.i. , Day 10
04-13-20: Reduce keg pressure to 11 p.s.i. , Day 11
MASH/LAUTER/GRIST/BOIL NOTES:
Grist: Used Pilsner instead of 2 row due to a shortage of 2 row malt. Malt has the same diastic power, it shouldn't be perceptible in the change of the flavor in an IPA.
Mash: Starting temp a little low.
Boil: a lot of hot break and 3 near boil overs. Pilsner issue?
FERMENTATION NOTES:
Yeast from second yeast washing. Aggressive Krausen development in starter and fermenter. Change due to Fermaid K?
TASTING NOTES:
XX.
MISC. NOTES:
XX
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2020-04-14 01:51 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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