Rekkae v6 1 All Grain Ryan Harper Mark Hamzy 56.7815040 72.4752808 90.0000000 72.0000000 Meridian 1 U.S. 5.3000000 0.0566990 First Wort Developed by Indie Hops out of Oregon in an attempt to bring Columbia Hops back from the forgotten tomb. Well they ended up creating a new variety. Aroma: Lemon zest, sweetness, and some describe it as Hawaiian Punch. Substitutions: Unknown Storage: Unknown 5-8.1% AA / 5-7% Beta Both
Pellet
7.5000000 15.0000000 56.70 g 425.24 g 90.0 min Fuggles 1 United Kingdom 5.7000000 0.0283495 First Wort FHBS - 20130401 Used for: General purpose bittering/aroma for English Ales, Dark Lagers Aroma: Mild, soft, grassy, floral aroma Substitute: East Kent Goldings, Williamette Examples: Samuel Smith's Pale Ale, Old Peculiar, Thomas Hardy's Ale Aroma
Pellet
2.0000000 35.0000000 28.35 g 35.44 g 90.0 min Fuggles 1 United Kingdom 5.7000000 0.0141747 Boil FHBS - 20130401 Used for: General purpose bittering/aroma for English Ales, Dark Lagers Aroma: Mild, soft, grassy, floral aroma Substitute: East Kent Goldings, Williamette Examples: Samuel Smith's Pale Ale, Old Peculiar, Thomas Hardy's Ale Aroma
Pellet
2.0000000 35.0000000 14.17 g 35.44 g 30.0 min Fuggles 1 United Kingdom 5.7000000 0.0141747 Boil FHBS - 20130401 Used for: General purpose bittering/aroma for English Ales, Dark Lagers Aroma: Mild, soft, grassy, floral aroma Substitute: East Kent Goldings, Williamette Examples: Samuel Smith's Pale Ale, Old Peculiar, Thomas Hardy's Ale Aroma
Pellet
2.0000000 35.0000000 14.17 g 35.44 g 15.0 min Comet 1 US 8.6000000 0.0566990 Dry Hop FHBS 20130401 Bittering Hop with a unique Wild American aroma, and wonderful zesty grapefruit, lemon, and orange notes. This hop is a great balance between grassy and citrusy flavors. Dominant aroma/flavor(s): Grapefruit Citrus Secondary/Sensitivity based aroma/flavor(s): Skunk, Dank, Onion/Garlic Bittering
Pellet
2.0000000 25.0000000 56.70 g 141.75 g 15.0 min Meridian 1 U.S. 5.3000000 0.0566990 Dry Hop Developed by Indie Hops out of Oregon in an attempt to bring Columbia Hops back from the forgotten tomb. Well they ended up creating a new variety. Aroma: Lemon zest, sweetness, and some describe it as Hawaiian Punch. Substitutions: Unknown Storage: Unknown 5-8.1% AA / 5-7% Beta Both
Pellet
7.5000000 15.0000000 56.70 g 425.24 g 15.0 min Pilsen (BestMälz) 1 Grain 8.1646560 78.2600000 1.7766497 FALSE Alemanha BestMälz Our first class BEST Pilsen Malt gives beer a fresh and rounded taste. It can be used for all types of light beer. It also forms an excellent “light” and enzyme-rich foundation for almost all beer styles. The malt is produced from high-quality two-row spring barley, which was grown in the best German and European barley re- gions. Malt characteristics: low protein levels, high extract content, light colour and high enzymatic activity. BEST Pilsen Malt is also available in organic-quality. Probably the best base malt for your best beer. 1.5000000 4.7000000 329.0000000 10.5000000 100.0000000 FALSE 0.0000000 18 lbs 55 lbs 1.0359996 1.8 SRM BEST Wheat Malt (BESTMALZ) 1 Grain 2.2679600 83.5000000 2.4365482 FALSE Germany BESTMALZ BEST Wheat Malt emphasises the effervescent freshness and the typical top-fermented flavor of wheat beer. It is produced from high quality brewing wheat. Malting processes adapted to the raw material highlight the particular qualities of this malt. 1.7000000 5.0000000 0.0000000 12.0000000 60.0000000 FALSE 0.0000000 5 lbs 0.0 oz 1.0384100 2.4 SRM Rye Malt 1 Grain 1.8143680 63.0000000 4.7000000 FALSE US Adds a dry, crisp character to the beer. Yields a deep red color, and a distinctive rye flavor Must limit to 10-15% fo the mash as it tends to produce "stuck" mashes. 1.5000000 4.0000000 75.0000000 10.3000000 15.0000000 TRUE 0.0000000 4 lbs 52 lbs 9.1 oz 1.0289800 4.7 SRM Caramunich Malt 1 Grain 0.4536120 71.7000000 56.0000000 FALSE Belgium Caramel, copper colored malt. Used in Belgian ales and German bocks. 1.5000000 4.0000000 0.0000000 0.0000000 10.0000000 FALSE 0.0000000 1 lbs 0.0 oz 1.0329820 56.0 SRM Orange Blossom Honey 1 Sugar 0.9072241 75.0000000 1.0000000 FALSE US Can be used to lighten flavor and body when substituted for malt. Generally limit to 30% when used as an adjunct. Pasturize and add to primary during fermentation. Use up to 100% for meads. 1.5000000 4.0000000 120.0000000 11.7000000 100.0000000 FALSE 0.0000000 2 lbs 0.0 oz 1.0345000 1.0 SRM Phosphoric Acid 10% 1 Water Agent Mash 0.031400 FALSE Water Agent Multiply ml by 1.05365 to get grams at 20*C Used to lower the pH of the mash without altering the water profile. Lower pH mashes generally improves head retention, increases extraction rate. 31.40 ml 0.00 ml 60.0 mins 6.08 gal Ground Pepper 1 Spice Boil 0.020164 FALSE Belgian Wit Used in Belgian Wit, Whites, and Holiday ales. Very good when used in light wheat ales. Often used with Bitter Orange Peel. 4.09 tsp 0.00 tsp 5.0 mins 5.00 gal Jester King Mixed Culture 1 Ale
Liquid
0.0502753 FALSE Jester King JK01 10.0000000 35.0000000 Medium 87.5000000 Jester King mixed culture blend French and Belgian Saison or Farmhouse ales 5 0 FALSE 50.28 ml 50.0 F 95.0 F 0.0 pkg 06 Mar 2011 Boilermaker 30G/20G Pot (15G) 1 72.4752808 56.7815040 75.7086720 8.7316460 0.1200000 0.0000000 1.8927168 10.4461371 90.0000000 TRUE 0.8327954 0.0000000 100.0000000 4.0000000 19.15 gal 15.00 gal 20.00 gal 19 lbs 4.0 oz 0.00 gal 0.50 gal 0.22 gal 0.00 gal Temperature Mash, 2 Step, Medium Body 1 22.2222222 22.2222222 75.5555556 5.4000000 308.0000000 0.1200000 TRUE Two step profile with a protein rest for mashes with unmodified grains or adjuncts. Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash. 72.0 F 72.0 F 168.0 F 19 lbs 4.0 oz Protein Rest 1 Infusion 33.1225963 30.0000000 50.0000000 2.0000000 50.0000000 Add 8.97 gal of water at 130.2 F 1.250 qt/lb 0.00 gal 130.2 F 122.0 F 8.97 gal Saccharification 1 Temperature 0.0000000 45.0000000 66.6666667 15.0000000 66.6666667 Heat to 152.0 F over 15 min 1.281 qt/lb 0.00 gal 221.2 F 152.0 F 0.00 gal Mash Out 1 Temperature 0.0000000 10.0000000 75.5555556 10.0000000 75.5555556 Heat to 168.0 F over 10 min 1.281 qt/lb 0.00 gal 182.0 F 168.0 F 0.00 gal 46.6 mL Phosphoric Acid to sparge water - At mash time, initial 34mL was not enough, pH at 5.6, added another 120mL to bring mash pH to 5.35 - At boil time, sparge water pH was up from 5.8 to 6.2, added another 100mL to bring down to 4.8 pH - Initial boil pH 5.4 - At 30 min left, pH 5.33 - At end of boil ph 5.28 - At pitching time, 5.23 - Initial gravity (O.G) is 13.6 Brix ~= 1.054 SG - Added 10mL/min O2 for 3 minutes - Pitched approx 1L of JK starter yeast (underpitch) [2018-11-08] Brix: 11.6, adjusted with OG of 1.054 ~= 1.041 SG pH reading 4.68 [2018-11-09] Brix: 10.8, adjusted with OG of 1.054 ~= 1.036 SG pH reading 4.60 [2018-11-10] Brix: 9.8, adjusted with OG 0f 1.054 ~= 1.029 SG pH reading 4.52 [2018-11-11] Brix: 8.0, adjusted with OG of 1.054 ~= 1.018 SG pH reading 4.42 [2018-11-12] Brix: 6.9, adjusted with OG of 1.054 ~= 1.011 SG pH reading 4.38 [2018-11-13] Brix: 6.8, adjusted with OG of 1.054 ~= 1.010 SG pH reading 4.42 Rouse yeast. The yeast makes this beer. dupont strain is tremendous. Nice farmhouse funk in the nose, classic saison aroma, then the orange blossom honey, citrus, lemon, nice perfume. Initial taste is tart with a citrus bite then sweet malt, pilsner, then a bit of bitterness, either hops or yeast not sure, and then a very long dry finish, which balances with the sweetness in the aroma. 30.0000000 1.0540000 1.0040000 2.9000000 2 7.0000000 23.8888889 14.0000000 26.6666667 7.0000000 30.0000000 18.3333333 Keg with 19.56 PSI FALSE Forced Carbonation 1.0000000 0.5000000 7.2222222 45.0 F 07 Nov 2018 1.052 SG 1.004 SG 6.1 SRM 32.0 IBUs Rager 6.3 % 6.6 % 74.9 % 176.0 kcal/12oz 15.00 gal 19.15 gal 1.054 SG 1.004 SG 75.0 F 80.0 F 65.0 F 65.0 F