Hops
|
Amount
|
Variety
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
1.5 oz |
Domestic Hallertau1.5 oz Domestic Hallertau Hops |
Pellet |
3.6 |
Boil
|
60 min |
19.68 |
33.3% |
|
1 oz |
Domestic Hallertau1 oz Domestic Hallertau Hops |
Pellet |
3.6 |
Boil
|
30 min |
10.08 |
22.2% |
|
0.5 oz |
Styrian Celeia0.5 oz Styrian Celeia Hops |
Pellet |
1.8 |
Boil
|
20 min |
1.99 |
11.1% |
|
0.5 oz |
Styrian Celeia0.5 oz Styrian Celeia Hops |
Pellet |
1.8 |
Boil
|
5 min |
0.65 |
11.1% |
|
1 oz |
Styrian Celeia1 oz Styrian Celeia Hops |
Pellet |
1.8 |
Dry Hop
|
0 days |
|
22.2% |
Hops Summary
|
Amount
|
Variety
|
IBU
|
Bill %
|
|
2.5 oz |
Domestic Hallertau2.4999999942814 oz Domestic Hallertau Hops |
19.68 |
55.5% |
|
2 oz |
Styrian Celeia1.9999999954251 oz Styrian Celeia Hops |
1.99 |
44.4% |
|
4.5 oz
|
Total
|
|
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Temp
|
Time
|
|
17.25 qt |
Thin standard infusion 161" |
Infusion |
150 °F |
60 min |
|
Starting Mash Thickness:
1.5 qt/lb
|
Other Ingredients
|
Amount
|
Name
|
Type
|
Use
|
Time
|
|
1 tbsp |
Five Star Chemicals - 5.2 pH Stabilizer
|
Water Agt |
Mash |
0 min. |
|
1 tbsp |
Yeast nutrient
|
Water Agt |
Boil |
5 min. |
|
0.5 oz |
French Oak chips
|
Flavor |
Primary |
7 days |
|
250 ml |
Sauvignon Blanc wine
|
Flavor |
Other |
0 min. |
Yeast
|
Fermentis - Safbrew - Specialty Ale Yeast T-58
|
|
Amount:
|
1 Each |
|
Attenuation (avg):
|
70%
|
Flocculation:
|
High |
|
Optimum Temp:
|
54 - 77 °F |
Starter:
|
No |
|
Fermentation Temp:
|
72 °F
|
Pitch Rate:
|
0.5 (M cells / ml / ° P)
144 B cells required
|
|
|
White Labs WLP650 Brett
|
|
Amount:
|
1 Each |
|
Attenuation (avg):
|
0%
|
Flocculation:
|
|
|
Optimum Temp:
|
0 - 0 °F |
Starter:
|
No |
|
Fermentation Temp:
|
72 °F
|
Pitch Rate:
|
0.5 (M cells / ml / ° P)
144 B cells required
|
|
|
Yeast Pitch Rate and Starter Calculator
|
Target Water Profile
Light colored and hoppy
Notes
Start with moderately hard tap water. Preboil O.G 1.41. 1 hour mash with rice hulls.
Sparge with 180' water to 6.25 Gallons. Boil 1 hour. Post boil O.G. 1.055. Sterile pail with no lid for 6 hours. Add T58 yeast. Add oak chips. Ferment one week. Transfer to secondary. Add dry hops and ferment 2 weeks. Transfer to keg. Add wine and carbonate.
After one week primary S.G is 1.022. After 2nd week with Brett S.G is 1.021. Kegged and carbonating with wine.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2018-11-05 19:23 UTC
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