Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
100 g |
Wai-iti100 g Wai-iti Hops |
|
Pellet |
3 |
Whirlpool at 80 °C
|
0 min |
|
81.3% |
|
23 g |
Magnum23 g Magnum Hops |
|
Pellet |
11 |
Boil at 80 °C
|
0 min |
|
18.7% |
|
123 g
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
100 g |
Wai-iti (Pellet) 100 g Wai-iti (Pellet) Hops |
|
|
81.3% |
|
23 g |
Magnum (Pellet) 23 g Magnum (Pellet) Hops |
|
|
18.7% |
|
123 g
/ $ 0.00
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
10 g |
Whirlfloc
|
|
Water Agt |
Boil |
5 min. |
|
325 g |
Dulse
|
|
Flavor |
Secondary |
3 days |
|
25 g |
Pink Salt
|
|
Flavor |
Primary |
3 min. |
|
1 kg |
Lime Puree
|
|
Flavor |
Secondary |
0 min. |
|
44 g |
Gypsum
|
|
Water Agt |
Mash |
0 min. |
Priming
|
Method: co2
CO2 Level: 3.75 Volumes |
Target Water Profile
Unit 3
Notes
Used a 60/40 wheat/lager malt (no pilsner available)
pre boil gravity 1.040.
Pitch the willdbrew at 35 degrees and hold at 35 degrees for 3 days
Instead of using all salt, used dulse (approximately 8 grams of NaCl per 100grams of dulse) and Himalayan sea salt aimed for 10g per litre.
But in the boil added the sea salt in 10 mins from the end of the boil and the dulse was added in after the first sour pitch, in fermentation (in a muslin bag) - due to the matter in the dulse.
Hopped with Magnum in the boil at 15 mins
Final pH: 2.9
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2020-08-17 07:27 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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