I got a grain delivery today too
So either a RyeIPA, Wit or a Saison tomorrow :super:
Doc
What are you brewing II ?
- Thread starter Ross
- Start date
Help Support Australia & New Zealand Homebrewing Forum:
- Status
I got a grain delivery today too
So either a RyeIPA, Wit or a Saison tomorrow :super:
Doc
Yesterday: An attempt at Ross' great English Bitter
Style: English Special or Best Bitter
Recipe Specifications
--------------------------
Batch Size: 24.00 L
Boil Size: 32.57 L
Estimated OG: 1.040 SG
Estimated Color: 17.4 EBC
Estimated IBU: 34.7 IBU
Brewhouse Efficiency: 78.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
2.30 kg Pale Malt, (Barrett Burston) (3.4 Grain 58.97 %
0.70 kg Munich, Dark (Weyermann) (29.6 EBC) Grain 17.95 %
0.35 kg Maize, Flaked (Generic) (2.6 EBC) Grain 8.97 %
0.30 kg Wheat Malt (Powells) (3.5 EBC) Grain 7.69 %
0.20 kg Carared (Weyermann) (39.4 EBC) Grain 5.13 %
0.05 kg Chocolate Malt (Joe White) (750.6 EBC) Grain 1.28 %
28.00 gm First Gold [7.90 %] (60 min) Hops 25.5 IBU
10.00 gm First Gold [7.90 %] (20 min) Hops 5.5 IBU
20.00 gm First Gold [7.90 %] (5 min) Hops 3.6 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.00 tsp Cooking Salt (Boil 60.0 min) Misc
1 Pkgs Windsor Yeast (Lallemand #-) Yeast-Ale
Today: The tried and true - ROGER WATSON
Style: Specialty Beer
Recipe Specifications
--------------------------
Batch Size: 24.00 L
Boil Size: 32.26 L
Estimated OG: 1.055 SG
Estimated Color: 12.2 EBC
Estimated IBU: 33.8 IBU
Brewhouse Efficiency: 78.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
3.50 kg Pale Malt, Galaxy (Barrett Burston) (3.0 Grain 62.50 %
1.00 kg Rye Malt (9.3 EBC) Grain 17.86 %
1.00 kg Wheat Malt (Powells) (3.5 EBC) Grain 17.86 %
0.10 kg Crystal, Dark (Joe White) (216.7 EBC) Grain 1.79 %
27.00 gm Northern Brewer [8.50 %] (60 min) Hops 23.9 IBU
12.00 gm Amarillo Gold [8.50 %] (20 min) Hops 6.4 IBU
12.00 gm Cascade [5.50 %] (15 min) Hops 3.4 IBU
0.25 tsp Sodium Metabisulphate (Mash 5.0 min) Misc
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat
Style: English Special or Best Bitter
Recipe Specifications
--------------------------
Batch Size: 24.00 L
Boil Size: 32.57 L
Estimated OG: 1.040 SG
Estimated Color: 17.4 EBC
Estimated IBU: 34.7 IBU
Brewhouse Efficiency: 78.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
2.30 kg Pale Malt, (Barrett Burston) (3.4 Grain 58.97 %
0.70 kg Munich, Dark (Weyermann) (29.6 EBC) Grain 17.95 %
0.35 kg Maize, Flaked (Generic) (2.6 EBC) Grain 8.97 %
0.30 kg Wheat Malt (Powells) (3.5 EBC) Grain 7.69 %
0.20 kg Carared (Weyermann) (39.4 EBC) Grain 5.13 %
0.05 kg Chocolate Malt (Joe White) (750.6 EBC) Grain 1.28 %
28.00 gm First Gold [7.90 %] (60 min) Hops 25.5 IBU
10.00 gm First Gold [7.90 %] (20 min) Hops 5.5 IBU
20.00 gm First Gold [7.90 %] (5 min) Hops 3.6 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.00 tsp Cooking Salt (Boil 60.0 min) Misc
1 Pkgs Windsor Yeast (Lallemand #-) Yeast-Ale
Today: The tried and true - ROGER WATSON
Style: Specialty Beer
Recipe Specifications
--------------------------
Batch Size: 24.00 L
Boil Size: 32.26 L
Estimated OG: 1.055 SG
Estimated Color: 12.2 EBC
Estimated IBU: 33.8 IBU
Brewhouse Efficiency: 78.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
3.50 kg Pale Malt, Galaxy (Barrett Burston) (3.0 Grain 62.50 %
1.00 kg Rye Malt (9.3 EBC) Grain 17.86 %
1.00 kg Wheat Malt (Powells) (3.5 EBC) Grain 17.86 %
0.10 kg Crystal, Dark (Joe White) (216.7 EBC) Grain 1.79 %
27.00 gm Northern Brewer [8.50 %] (60 min) Hops 23.9 IBU
12.00 gm Amarillo Gold [8.50 %] (20 min) Hops 6.4 IBU
12.00 gm Cascade [5.50 %] (15 min) Hops 3.4 IBU
0.25 tsp Sodium Metabisulphate (Mash 5.0 min) Misc
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat
Jazman
Fishweide BrauHaus
- Joined
- 1/5/03
- Messages
- 1,630
- Reaction score
- 6
SAAZ B pale ale
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (L): 25.00 Wort Size (L): 25.00
Total Grain (kg): 5.50
Anticipated OG: 1.05232 Plato: 12.937
Anticipated EBC: 10.4
Anticipated IBU: 32.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 0 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
90.9 5.00 kg. JWM Traditional Ale Malt Australia 317.420 7
9.1 0.50 kg. Weyermann Vienna Germany 317.420 7
Potential represented as IOB- HWE ( L / kg ).
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
10.00 g. Pacific Gem Pellet 14.40 18.7 60 min.
20.00 g. Saaz B Pellet 7.00 9.3 30 min.
25.00 g. Saaz B Pellet 7.00 4.6 10 min.
Yeast
-----
WYeast 1056 Amercan Ale/Chico
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (L): 25.00 Wort Size (L): 25.00
Total Grain (kg): 5.50
Anticipated OG: 1.05232 Plato: 12.937
Anticipated EBC: 10.4
Anticipated IBU: 32.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 0 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
90.9 5.00 kg. JWM Traditional Ale Malt Australia 317.420 7
9.1 0.50 kg. Weyermann Vienna Germany 317.420 7
Potential represented as IOB- HWE ( L / kg ).
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
10.00 g. Pacific Gem Pellet 14.40 18.7 60 min.
20.00 g. Saaz B Pellet 7.00 9.3 30 min.
25.00 g. Saaz B Pellet 7.00 4.6 10 min.
Yeast
-----
WYeast 1056 Amercan Ale/Chico
Stuster
Big mash up
- Joined
- 16/4/05
- Messages
- 5,216
- Reaction score
- 72
After not brewing for more than 7 weeks, I decided to go crazy today. I started out thinking I'd do a double brew day, but somehow I've ended up doing four batches in the day.
It's been fun actually, though I'm fading now, doing the boil on the last one. Started out with a rye pale ale, hopped with ahtanum.
The next one was actually batch number 100, so I did a special beer, a sour Flanders red which I'll use the Wyeast Roeselare yeast for. That should be ready sometime next year.
Then onwards to an ordinary bitter hopped with EKG and Bramling Cross and finally a low gravity APA with Nelson Sauvin and Saaz.
And all that after giving SWMBO a lie in and so not mashing the first one in until nearly 11, and then SWMBO going out this evening leaving me with child duties. Seems like a five batch day should be a snap next time.
It's been fun actually, though I'm fading now, doing the boil on the last one. Started out with a rye pale ale, hopped with ahtanum.
The next one was actually batch number 100, so I did a special beer, a sour Flanders red which I'll use the Wyeast Roeselare yeast for. That should be ready sometime next year.
Then onwards to an ordinary bitter hopped with EKG and Bramling Cross and finally a low gravity APA with Nelson Sauvin and Saaz.
And all that after giving SWMBO a lie in and so not mashing the first one in until nearly 11, and then SWMBO going out this evening leaving me with child duties. Seems like a five batch day should be a snap next time.
After not brewing for more than 7 weeks, I decided to go crazy today. I started out thinking I'd do a double brew day, but somehow I've ended up doing four batches in the day.
It's been fun actually, though I'm fading now, doing the boil on the last one. Started out with a rye pale ale, hopped with ahtanum.
The next one was actually batch number 100, so I did a special beer, a sour Flanders red which I'll use the Wyeast Roeselare yeast for. That should be ready sometime next year.
Then onwards to an ordinary bitter hopped with EKG and Bramling Cross and finally a low gravity APA with Nelson Sauvin and Saaz.
And all that after giving SWMBO a lie in and so not mashing the first one in until nearly 11, and then SWMBO going out this evening leaving me with child duties. Seems like a five batch day should be a snap next time.
Guess your ready for another malt bulk buy then stu?
domonsura
Beer stuff maker
- Joined
- 13/4/06
- Messages
- 1,669
- Reaction score
- 9
did a couple of brews today amongst getting some work done.
One was a plain old ale to get on tap nice and quick as I am out of beer...
Anything Ale
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
08-A English Pale Ale, Standard/Ordinary Bitter
Min OG: 1.032 Max OG: 1.040
Min IBU: 25 Max IBU: 35
Min Clr: 4 Max Clr: 14 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (L): 25.00 Wort Size (L): 25.00
Total Grain (kg): 5.00
Anticipated OG: 1.046 Plato: 11.51
Anticipated SRM: 4.0
Anticipated IBU: 31.4
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 29.41 L
Pre-Boil Gravity: 1.039 SG 9.84 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
100.0 5.00 kg. Pale Ale Malt (2-row) Australia 1.037 2
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
10.00 g. Pride of Ringwood Pellet 10.70 14.1 60 min.
25.00 g. Hallertau Pacific Whole 5.80 17.3 60 min.
10.00 g. Hallertau Pacific Whole 5.80 0.0 0 min.
Yeast
-----
Danstar Nottingham
Mash Schedule
-------------
Mash Type: Single Step
Grain kg: 5.00
Water Qts: 11.04 - Before Additional Infusions
Water L: 10.45 - Before Additional Infusions
L Water Per kg Grain: 2.09 - Before Additional Infusions
Saccharification Rest Temp : 66 Time: 60
Mash-out Rest Temp : 75 Time: 5
Sparge Temp : 75 Time: 30
and the other was my very first attempt at anything dark. I've never done a dark beer before (obviously) and the recipe section was down here - so I had to make something up. (Which is always risky)
The main motivation being that I have 25kg of black malt sitting there, along with a couple of others I haven't used, so expect the recipe to not fit into any style as such because I have not a clue when it comes to making a dark beer. I thought I'd throw a small handful of black peppercorns and 2 split vanilla beans into a cup of 80 degree water, cool and throw in when it comes time to secondary. Just for the hell of it. Bets on what it will taste like are now being taken............seems ok at present, dark wort (tick - was looking for dark wort) coffee like aroma (tick another one) the right gravity...etc.....tastes ok.....
Guess I'll find out in a week or two!
Whoknows Dark Ale
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
Min OG: 1.048 Max OG: 1.065
Min IBU: 25 Max IBU: 48
Min Clr: 22 Max Clr: 60 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (L): 30.00 Wort Size (L): 30.00
Total Grain (kg): 5.65
Anticipated OG: 1.047 Plato: 11.76
Anticipated SRM: 19.2
Anticipated IBU: 25.2
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 38.71 L
Pre-Boil Gravity: 1.037 SG 9.20 Plato
Formulas Used
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
88.5 5.00 kg. Cryer Ale 1.038 2
1.8 0.10 kg. Melanoidin Malt 1.033 35
1.8 0.10 kg. CaraPilsner France 1.035 10
4.4 0.25 kg. JWM Amber Malt Australia 1.038 23
3.5 0.20 kg. TF Black Malt UK 1.033 645
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
20.00 g. Goldings - E.K. Whole 4.75 9.5 60 min.
12.00 g. Simcoe Pellet 12.00 15.8 60 min.
Yeast
-----
Danstar Nottingham
Mash Schedule
-------------
Mash Type: Single Step
Saccharification Rest Temp : 66 Time: 70
Mash-out Rest Temp : 75 Time: 5
Sparge Temp : 75 Time: 30
One was a plain old ale to get on tap nice and quick as I am out of beer...
Anything Ale
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
08-A English Pale Ale, Standard/Ordinary Bitter
Min OG: 1.032 Max OG: 1.040
Min IBU: 25 Max IBU: 35
Min Clr: 4 Max Clr: 14 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (L): 25.00 Wort Size (L): 25.00
Total Grain (kg): 5.00
Anticipated OG: 1.046 Plato: 11.51
Anticipated SRM: 4.0
Anticipated IBU: 31.4
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 29.41 L
Pre-Boil Gravity: 1.039 SG 9.84 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
100.0 5.00 kg. Pale Ale Malt (2-row) Australia 1.037 2
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
10.00 g. Pride of Ringwood Pellet 10.70 14.1 60 min.
25.00 g. Hallertau Pacific Whole 5.80 17.3 60 min.
10.00 g. Hallertau Pacific Whole 5.80 0.0 0 min.
Yeast
-----
Danstar Nottingham
Mash Schedule
-------------
Mash Type: Single Step
Grain kg: 5.00
Water Qts: 11.04 - Before Additional Infusions
Water L: 10.45 - Before Additional Infusions
L Water Per kg Grain: 2.09 - Before Additional Infusions
Saccharification Rest Temp : 66 Time: 60
Mash-out Rest Temp : 75 Time: 5
Sparge Temp : 75 Time: 30
and the other was my very first attempt at anything dark. I've never done a dark beer before (obviously) and the recipe section was down here - so I had to make something up. (Which is always risky)
The main motivation being that I have 25kg of black malt sitting there, along with a couple of others I haven't used, so expect the recipe to not fit into any style as such because I have not a clue when it comes to making a dark beer. I thought I'd throw a small handful of black peppercorns and 2 split vanilla beans into a cup of 80 degree water, cool and throw in when it comes time to secondary. Just for the hell of it. Bets on what it will taste like are now being taken............seems ok at present, dark wort (tick - was looking for dark wort) coffee like aroma (tick another one) the right gravity...etc.....tastes ok.....
Guess I'll find out in a week or two!
Whoknows Dark Ale
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
Min OG: 1.048 Max OG: 1.065
Min IBU: 25 Max IBU: 48
Min Clr: 22 Max Clr: 60 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (L): 30.00 Wort Size (L): 30.00
Total Grain (kg): 5.65
Anticipated OG: 1.047 Plato: 11.76
Anticipated SRM: 19.2
Anticipated IBU: 25.2
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 38.71 L
Pre-Boil Gravity: 1.037 SG 9.20 Plato
Formulas Used
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
88.5 5.00 kg. Cryer Ale 1.038 2
1.8 0.10 kg. Melanoidin Malt 1.033 35
1.8 0.10 kg. CaraPilsner France 1.035 10
4.4 0.25 kg. JWM Amber Malt Australia 1.038 23
3.5 0.20 kg. TF Black Malt UK 1.033 645
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
20.00 g. Goldings - E.K. Whole 4.75 9.5 60 min.
12.00 g. Simcoe Pellet 12.00 15.8 60 min.
Yeast
-----
Danstar Nottingham
Mash Schedule
-------------
Mash Type: Single Step
Saccharification Rest Temp : 66 Time: 70
Mash-out Rest Temp : 75 Time: 5
Sparge Temp : 75 Time: 30
B
bindi
Guest
A Belgian [what else?] nice and light at 1.066, pitched the dry Belgian Ale yeast from Ross.
Going well but I am hooked on the smell of Wyeast 3787 fermenting and when it's done.... Great, can't beat it.
I hope this is as good or close.
Have two on this yeast and one is a mix of the two, just can't help myself.
Going well but I am hooked on the smell of Wyeast 3787 fermenting
and when it's done.... Great, can't beat it.I hope this is as good or close.
Have two on this yeast and one is a mix of the two, just can't help myself.
Steve
On the back bloody porch!
- Joined
- 10/6/05
- Messages
- 4,656
- Reaction score
- 101
Put down a simple 23 litre APA yesterday
5kg JW Ale malt
Chinook pellets @ 60 mins
Cascade @ 30 mins
Northern Brewer @ 15 + 1 Whirlfloc - was going to use Centennial but they smelt off
Cascade @ 0 mins
Mashed @ 66 degrees for 60 mins
US05 Dry yeast. No chilled over night.
SG 1048
Cheers
Steve
5kg JW Ale malt
Chinook pellets @ 60 mins
Cascade @ 30 mins
Northern Brewer @ 15 + 1 Whirlfloc - was going to use Centennial but they smelt off
Cascade @ 0 mins
Mashed @ 66 degrees for 60 mins
US05 Dry yeast. No chilled over night.
SG 1048
Cheers
Steve
goatherder
Fancyman of Cornwood
- Joined
- 23/1/06
- Messages
- 1,551
- Reaction score
- 4
Nearly finished the boil on a Hefe.
55% Weyermann Wheat
22.5% Weyermann Pils
22.5% Weyermann Munich I
A little handful of Carafa Special III
Single infusion at 66, OG 1.050
Hallertauer Mittelfrueh plugs at 60min to 14 IBUs
Wyeast 3068 at 18 degrees.
55% Weyermann Wheat
22.5% Weyermann Pils
22.5% Weyermann Munich I
A little handful of Carafa Special III
Single infusion at 66, OG 1.050
Hallertauer Mittelfrueh plugs at 60min to 14 IBUs
Wyeast 3068 at 18 degrees.
Stuster
Big mash up
- Joined
- 16/4/05
- Messages
- 5,216
- Reaction score
- 72
What's the twist, tangent?
tangent
Well-Known Member
- Joined
- 28/1/04
- Messages
- 3,826
- Reaction score
- 1
i did one in my extract days, so i thought i might update it
i was going to use glacier but i can't find them, so i'm bombing it with a whole 90gm packet of whole pac haller and it smells awesome so far just with 10gms FWH
NASA is lit
i was going to use glacier but i can't find them, so i'm bombing it with a whole 90gm packet of whole pac haller and it smells awesome so far just with 10gms FWH
NASA is lit
Zwickel
Keg Drainer
- Joined
- 7/10/05
- Messages
- 1,260
- Reaction score
- 13
Friend of mine dropped in today, brought me fresh harvested hops (grown in hes garden), ahhhh....what a smell.... :wub:
Magnum 45er Bullets, 1Kilo
please have a look:
isnt it lovely? can you smell it?
So 500g of it Im going to use coming saturday for an outstanding dry and hoppy Pilsener
Alpha acid should be around estimated 10%, because its fresh and still green (wet) I have to take 4.3 times more than dried one.
So 500g should be good for 36 IBUs in 60l of beer.
ahhh....I got an idea....what about to fill a pillow with that hops and have a nice sleep on it?
ohhh... it takes effect like drugs...I can feel it already....
Cheers mates
Magnum 45er Bullets, 1Kilo
please have a look:
isnt it lovely? can you smell it?
So 500g of it Im going to use coming saturday for an outstanding dry and hoppy Pilsener
Alpha acid should be around estimated 10%, because its fresh and still green (wet) I have to take 4.3 times more than dried one.
So 500g should be good for 36 IBUs in 60l of beer.
ahhh....I got an idea....what about to fill a pillow with that hops and have a nice sleep on it?
ohhh... it takes effect like drugs...I can feel it already....
Cheers mates
crozdog
Lunchbox Legend!
- Joined
- 29/8/05
- Messages
- 1,413
- Reaction score
- 18
Nah, he's going to fill mine!Wow Stu, what are you going to do on the long weekend ??!?
buy some more cubes to fill ?
h34r: :super:Me and Mikem brewed a double decoction bohemian pilsner
Using all saaz plugs.(great for salads)
The aroma of opening the 2kg seal of last years crop was awesome.
Recipe Specifics
----------------
Batch Size (L): 46.50 Wort Size (L): 46.50
Total Grain (kg): 10.00
Anticipated OG: 1.056 Plato: 13.79
Anticipated SRM: 3.3
Anticipated IBU: 43.4
Brewhouse Efficiency: 82 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
100.0 10.00 kg. Weyermann Pilsner Germany 1.038 2
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
140.00 g. Czech Saaz Plug 3.00 26.7 60 min.
140.00 g. Czech Saaz Plug 3.00 13.6 30 min.
80.00 g. Czech Saaz Plug 3.00 3.1 10 min.
85.00 g. Czech Saaz Plug 3.00 0.0 0 min.
You can see the hops left in the 70L pot
Using all saaz plugs.(great for salads)
The aroma of opening the 2kg seal of last years crop was awesome.
Recipe Specifics
----------------
Batch Size (L): 46.50 Wort Size (L): 46.50
Total Grain (kg): 10.00
Anticipated OG: 1.056 Plato: 13.79
Anticipated SRM: 3.3
Anticipated IBU: 43.4
Brewhouse Efficiency: 82 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
100.0 10.00 kg. Weyermann Pilsner Germany 1.038 2
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
140.00 g. Czech Saaz Plug 3.00 26.7 60 min.
140.00 g. Czech Saaz Plug 3.00 13.6 30 min.
80.00 g. Czech Saaz Plug 3.00 3.1 10 min.
85.00 g. Czech Saaz Plug 3.00 0.0 0 min.
You can see the hops left in the 70L pot
- Status
