Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
20 g |
Amarillo (8.6 AA)20 g Amarillo (8.6 AA) Hops |
|
Leaf/Whole |
8.6 |
Boil
|
5 min |
4.27 |
5.7% |
|
20 g |
Cascade (7 AA)20 g Cascade (7 AA) Hops |
|
Leaf/Whole |
7 |
Boil
|
5 min |
3.48 |
5.7% |
|
20 g |
Citra (11 AA)20 g Citra (11 AA) Hops |
|
Leaf/Whole |
11 |
Boil
|
5 min |
5.47 |
5.7% |
|
30 g |
Amarillo (8.6 AA)30 g Amarillo (8.6 AA) Hops |
|
Leaf/Whole |
8.6 |
Whirlpool at 75 °C
|
15 min |
|
8.6% |
|
30 g |
Cascade (7 AA)30 g Cascade (7 AA) Hops |
|
Leaf/Whole |
7 |
Whirlpool at 75 °C
|
15 min |
|
8.6% |
|
30 g |
Citra (11 AA)30 g Citra (11 AA) Hops |
|
Leaf/Whole |
11 |
Whirlpool at 75 °C
|
15 min |
|
8.6% |
|
50 g |
Amarillo (8.6 AA)50 g Amarillo (8.6 AA) Hops |
|
Leaf/Whole |
8.6 |
Dry Hop at 20 °C
|
3 days |
|
14.3% |
|
50 g |
Cascade (7 AA)50 g Cascade (7 AA) Hops |
|
Leaf/Whole |
7 |
Dry Hop at 20 °C
|
3 days |
|
14.3% |
|
50 g |
Citra (11 AA)50 g Citra (11 AA) Hops |
|
Leaf/Whole |
11 |
Dry Hop at 20 °C
|
3 days |
|
14.3% |
|
50 g |
Ekuanot (14.25 AA)50 g Ekuanot (14.25 AA) Hops |
|
Leaf/Whole |
14.25 |
Dry Hop at 20 °C
|
3 days |
|
14.3% |
|
350 g
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
100 g |
Amarillo (8.6 AA) (Leaf/Whole) 100 g Amarillo (8.6 AA) (Leaf/Whole) Hops |
|
4.27 |
28.6% |
|
100 g |
Cascade (7 AA) (Leaf/Whole) 100 g Cascade (7 AA) (Leaf/Whole) Hops |
|
3.48 |
28.6% |
|
100 g |
Citra (11 AA) (Leaf/Whole) 100 g Citra (11 AA) (Leaf/Whole) Hops |
|
5.47 |
28.6% |
|
50 g |
Ekuanot (14.25 AA) (Leaf/Whole) 50 g Ekuanot (14.25 AA) (Leaf/Whole) Hops |
|
|
14.3% |
|
350 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
19 L |
|
Batch Sparge |
80 °C |
66 °C |
60 min |
Priming
|
Method: co2
Amount: 1.64 bar
Temp: 20 °C
CO2 Level: 2.25 Volumes |
Target Water Profile
Balanced Profile
Notes
On brew day, mash in all the grains at 66 °C in 15 L of water. Hold this temperature for 60 minutes. . Batch sparge 10 L to ensure 25 L of wort is collected pre boil. Raise the temperature to 74 °C to mashout.
Boil the wort for 60 minutes, adding the hops at times indicated in the recipe.Stir the wort gently and allow to cool to 167 °F (75 °C) then add the whirlpool hops. Allow to stand for 15 minutes then chill to 64 °F (18 °C) and rack to the fermenter.
Oxygenate, then pitch the yeast. Start fermentation at 18 °C allowing temperature to rise naturally as fermentation progresses. Mix the dry hops and divide into two equal portions. The first portion gets added during high kräusen (Around 48 hours).
The second portion gets added into the keg before kegging. Allow each dry hop addition to be in contact with the beer for two to three days, then remove. Add .3g Campden tablet to keg.
Rack the beer, keg and force carbonate to 2.5 volumes.
TimeLine
Day 1 = Brew Day!
Day 3 = Dry Hop
Day 6 = Increase to 67 °F (20 °C) and remove Dry Hop charge
Day 10 = Keg and Dry Hop
Day 13 = Remove Keg hop
Day 17 = Conditioned and ready
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2020-06-19 19:19 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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