Are you pickleish? 1 All Grain 12.0000000 17.8416667 60.0000000 78.0000000 Tettnang 1 Germany 4.5000000 0.0050000 Boil Used for: German ales, lagers and wheat beer Aroma: Noble, mild, fine, slightly spicy Substitutes: Saaz, Spalt Examples: Sam Adams Octoberfest, Anderson Valley ESB Aroma
Pellet
3.5000000 40.0000000 5.00 g 0.00 g 60.0 min Tettnang 1 Germany 4.5000000 0.0050000 Boil Used for: German ales, lagers and wheat beer Aroma: Noble, mild, fine, slightly spicy Substitutes: Saaz, Spalt Examples: Sam Adams Octoberfest, Anderson Valley ESB Aroma
Pellet
3.5000000 40.0000000 5.00 g 0.00 g 40.0 min Tettnang 1 Germany 4.5000000 0.0050000 Aroma Used for: German ales, lagers and wheat beer Aroma: Noble, mild, fine, slightly spicy Substitutes: Saaz, Spalt Examples: Sam Adams Octoberfest, Anderson Valley ESB Aroma
Pellet
3.5000000 40.0000000 5.00 g 0.00 g 60.0 min Gladfield Pilsner Malt 1 Grain 1.0000003 81.1000000 1.9289340 FALSE New Zealand, Canterbury Gladfield Pilsener malt is made from 2 row English and European bred barley varieties. Only plump low protein barley is used which allows for higher extract potential and helps eliminate potential protein haze issues in the beer. The plumpness and even germination along with low protein gives highly friable malt and care must be taken not to over crush. Protein modification is kept relatively low with out compromising overall quality of the malt. These attributes' make Gladfield Pilsner malt well suited for craft brewing, the lower protein modification improves mouth feel and head retention. Carefully controlled kilning gives a nice malty character with out too much colour. Gladfield Pilsner malt has sufficient diastatic power to convert the addition of 10-20% coloured malts but it is not designed for large amounts of unmalted adjuncts. It is important that mash pH is controlled properly to obtain the best efficiencies and desired outcomes. 1.0000000 3.5000000 80.3000000 9.0600000 100.0000000 TRUE 0.0000000 1.00 kg 0.50 kg 1.0373060 3.8 EBC WINTER WHEAT Janz (Voyager Craft Malt) 1 Grain 1.0000003 84.2900000 2.5380711 FALSE Riverina, NSW, Australia Voyager Craft Malt Made exclusively from the traditionally smaller kernal ‘Janz’ hard red winter wheat sourced from 4th generation cereal grain grower Ken Whytcross on his property ‘Wongabeena’. Higher protein levels in this wheat ensure great head and foam retention. Our wheat malt features a typical sweet, bready, nutty and slight biscuit flavor profile that will add depth, body and complexity to the full range of traditional wheat beers. 1.0090000 5.0000000 64.0000000 11.0000000 100.0000000 FALSE 0.0000000 1.00 kg 0.00 kg 1.0387734 5.0 EBC BEST Acidulated (BESTMALZ) 1 Grain 0.2500001 78.0000000 3.0456853 FALSE Germany BESTMALZ BEST Acidulated Malt reduces the pH of the mash. This results in improved enzyme activity of the mash, greater yield and flavor stability as well as a lighter color and a balanced aroma in the finished beer. It also represents an interesting alternative for breweries that have no mash acidification. 0.0000000 5.6000000 0.0000000 0.0000000 5.0000000 FALSE 0.0000000 0.25 kg 0.00 kg 1.0358800 6.0 EBC Whirlfloc Tablet 1 Fining Boil 1.000000 FALSE Clarity Aids in clearing yeast and chill haze. Easy to use tablet form. 1.00 Items 3.50 Items 10.0 mins 18.93 L Wildbrew Philly Sour 1 Ale
Dry
0.0502750 FALSE Lallemand - 20.0000000 25.0000000 High 78.0000000 WildBrew Philly Sour produces moderate amounts of lactic acid in addition to ethanol in one simple fermentation step. This first yeast in the WildBrew series is a great choice for innovative, sessionable sour beers with refreshing acidity and notes of stone fruit. With high attenuation, high flocculation and good head retention, WildBrew Philly Sour is an ideal yeast for traditional styles such as Berliner Weiss, Gose, American Lambic Style, American Wild Ales and its resistance to hops make it perfect for Sour IPA’s. Berliner Weisse, Gose, lambic-style, American Wild, and Sour IPA 5 0 FALSE 50.28 ml 20.0 C 25.0 C 0.0 pkg 06 Mar 2011 Tuggeranong Water 1 18.9300058 14.8000000 50.0000000 13.7000000 9.8000000 5.9000000 2.9100000 7.9200000 18.93 L Robobrew 2018 - GASH - DJ 1 17.8416667 12.0000000 30.0198270 3.9999974 0.1200000 0.0000000 1.0000000 24.1008874 60.0000000 TRUE 1.0000000 0.0000000 100.0000000 4.0000000 Mash deadspace losses from 0 to 1 Boil elevation changed from 5 to 500 17.84 L 12.00 L 30.02 L 4.00 kg 0.00 L 1.00 L 1.00 L 0.00 L Robobrew, Light Body - GASH 1 step 1 20.0000000 71.0000000 75.6000000 5.2000000 141.0958720 0.1200000 TRUE 20.0 C 71.0 C 75.6 C 4.00 kg Saccharification 1 Infusion 17.4555158 60.0000000 64.0000000 10.0000000 64.0000000 Add 17.46 L of water at 66.0 C 7.758 l/kg 0.00 L 66.0 C 64.0 C 17.46 L 300ml of pickle brine added to fermenter 30deg for first 2 days 30.0000000 1.0340000 1.0100000 3.0000000 2 14.0000000 21.1111111 11.0000000 20.0000000 7.0000000 5.0000000 4.4444444 Bottle with 82.96 g Table Sugar TRUE Table Sugar 0.9099181 0.5000000 21.1111111 21.1 C 28 Jun 2026 1.046 SG 1.007 SG 3.4239313 11.5 IBUs Tinseth 5.2 % 3.1 % 199.5 % 314.2 kcal/l 12.00 L 17.84 L 1.034 SG 1.010 SG 21.1 C 20.0 C 18.3 C 4.4 C