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Brewhouse
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Recipe
Cloudy Brain
The Brewfather recipe (targets, ingredients, and steps) used for batch #30. What was actually measured is logged on each batch.
Volumes
- Batch size
- 44.0 L
- Mash
- 48.8 L
- Sparge
- 14.0 L
- Total
- 62.8 L
- Boil
- 60 min
- Carbonation
- 2.4 vol
Targets
- Mash pH
- 5.1
- Boil pH
- -
- Recipe efficiency
- 76.5%
Process
- Temperaturemash / 66 C / 60 min
- Mash outmash / 75 C / 10 min
- Primaryfermentation / 18 C / 1 day
- Primaryfermentation / 20 C / 2 days
- Primaryfermentation / 21 C / 5 days
- Primaryfermentation / 19 C / 3 days
- Primaryfermentation / 2 C / 2 days
Ingredients
Fermentables5 items
- 4.8 kgPale Malt, Maris OtterMash / 60 min
- 4.8 kgPilsnerMash / 60 min
- 1.2 kgOats, FlakedMash / 60 min
- 1.2 kgWheatMash / 60 min
- 0.36 kgRice Hulls
Hops7 items
- 25 gMagnumBoil / 60 min
- 150 gCitraAroma / 20 min
- 150 gMosaicAroma / 20 min
- 125 gCitraDry Hop / 3 days
- 125 gMosaicDry Hop / 3 days
- 225 gCitraDry Hop / 8 days
- 225 gMosaicDry Hop / 8 days
Water, salts & other additions9 items
- 11.43 gCalcium Chloride (CaCl2)Mash
- 3.03 gEpsom Salt (MgSO4)Mash
- 3.03 gGypsum (CaSO4)Mash
- 20 mlLactic AcidMash
- 3.27 gCalcium Chloride (CaCl2)Sparge
- 0.87 gEpsom Salt (MgSO4)Sparge
- 0.87 gGypsum (CaSO4)Sparge
- 1.29 mlLactic AcidSparge
- 5 mlLactic AcidBoil / 10 min
Yeast1 item
- 5 pkgVerdant IPA
Brewfather notes
FERMENTATION (SG triggers – verify Pill with hydrometer) - Pitch 18 °C, spunding 0.2–0.3 bar. Rehydrate 5 pkg Verdant. - SG ≤ 1.050 → 20 °C - SG 1.024–1.022 → DH1: 125 g Citra + 125 g Mosaic (purged bong), 21 °C, spund 0.8–1.0 bar - Stable 3 days + forced diacetyl clean → bleed to 0.4 bar, DH2: 225 g Citra + 225 g Mosaic, 19 °C - +3 days: check SG drop + diacetyl. Clean → pressurize ~1 bar CO2, crash 2 °C 48 h - Closed transfer to purged kegs, 2.4 vol MASH pH: 20 ml lactic up front. Read at 10–15 min (cooled). >5.45 only: 2.5 ml per 0.05. No correction after ~35 min. KETTLE: lactic last 10 min → 5.1–5.2 at knockout. Log finished beer pH (target 4.4–4.6).