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This recipe is from Calagione's book, Extreme Brewing.īeer Style: Hefeweizen with blood orange flavoringĠ.5 oz. Calagione now host the television series, Brewmasters on The Discovery Channel, and is known for an ambitious, experimental and sometimes audacious approach to brewing beer (think, using saliva for starch conversion). This one comes from the now-famous founder and president of Dogfish Head Craft Ales, Sam Calagione (pictured).
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The calculator is a free online tool and is also available as a paid iPhone app. Malty's Pitching Rate Calculator to determine how much yeast you'll need for any beer recipe. Yeast Quantities: Pitching the proper amount of yeast is hugely important for any recipe.
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Just plug the numbers into a brewing software program or free online tool like beer calculus to figure out how much hops to add to a beer to hit a recipe's targeted bitterness level. Just make sure that dry malt extract adjustments are added at the beginning of the boil.Īdjusting the bitterness of a beer: The bitterness levels (Alpha Acids or (%AA) of hops vary from crop to crop, but you can make some quick adjustments to ensure that you're bitterness remains consistent. A typical 5 gallon batch with a 60 minute boil will require you to start with 6 gallons of wort.Īdjusting the gravity of a beer: If your gravity readings aren't what you're targeting you can add dry malt extract to raise the gravity or add water to lower the gravity. For instance, if you fill your kettle with 4 gallons of water and boil it for a half hour and find that you're left with 3.5 gallons of water then you know that you're boiling away a half gallon every 30 minutes. This will tell you how much wort you need in order to reach your targeted batch size.
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Learn your boil-off rate: Boil a fixed amount of water as a test to find out how much water your system loses to evaporation during a boil (it can vary from brewer to brewer with variables such as kettle size and burner output). Dry hop additions get added after fermentation has been completed. Thus a 60 minute hop addition should be added at the beginning of the boil and a 5 minute hop addition should be added 5 minutes before the flame is turned off and cooling has begun. The number of minutes listed in the recipe indicates how long each addition should be boiled. The percentage listed indicates the bitterness level for that strain. Hops: Different hop strains provide different flavors and impart varying levels of bitterness. Original Gravity (OG): The amount of sugars present in the wort before the yeast is pitchedįinal Gravity (FG): The amount of residual sugars present in the beer after fermentationīitterness: Measured in International Bittering Units (IBU), the higher the number the more bitterness you can expectĬolor: The Standard Reference Measurement (SRM) reflects degress Lovibond which range from 3.5 for a pilsner shade to over 25 for a nearly opaque stout. Batch Size: The amount of beer present by the end of your batch.