---
pageType: source
id: source.psb-recipe-hot-for-teacher
title: psb-recipe-Hot_for_Teacher
sourceType: local-file
sourcePath: /home/topher/.openclaw/workspace-psb-gemma/recipes/Hot_for_Teacher.md
ingestedAt: 2026-05-03T02:02:41.446Z
updatedAt: 2026-05-03T02:02:41.446Z
status: active
growth: sprout
---

# psb-recipe-Hot_for_Teacher

## Source
- Type: `local-file`
- Path: `/home/topher/.openclaw/workspace-psb-gemma/recipes/Hot_for_Teacher.md`
- Bytes: 1880
- Updated: 2026-05-03T02:02:41.446Z

## Content
```text
# Hot for Teacher
**Style:** Blonde Ale (BJCP Cat 6 — Light Hybrid)
**Brewed:** 2026-04-01
**Assistant Brewer:** Kirk Debaets
**Status:** Active fermentation (TILT: Green)

## Recipe Specs
- **Batch:** 12800 cl (PSBs 4bbl system)
- **OG:** 1.064 (measured) — target 1.050 with 17G dilution water to hit 5.3% ABV
- **Mash OG:** 1.049 (actual mash readout)
- **FG:** ~1.012 (expected, based on Nottingham attenuation)
- **ABV:** ~5.3% (target)
- **IBU:** ~21 (Centennial bittering + cascade finishing)
- **Mash:** Single Infusion, 152°F, 60 min, batch sparge
- **Water:** RO + Yellow Balanced profile (50ppm Ca, 75ppm SO4, 60ppm Cl, 7ppm Mg, 5ppm Na)
- **Carbonation:** 2.3 vol
- **Yeast:** LalBrew Nottingham Ale Yeast (dry pitch)

## Grain Bill
| Grain | % |
|---|---|
| 2-Row Xtra Pale Malt (Viking Malt) | 84% |
| Vienna Malt | 10% |
| Cara-Pils/Dextrine | 5% |
| Crystal 20L | 0.5% |

## Hops
| Hop | Alpha | Amount | Use | Time |
|---|---|---|---|---|
| Centennial | 10% | 8g | Bittering | 60 min |
| Centennial | 10% | 8g | Flavor | 15 min |
| Cascade | 5.5% | 8g | Aroma | 1 min |

## Water Salts (Yellow Balanced)
- Gypsum: mash 22g + sparge 22g
- Calcium Chloride: mash 28g + sparge 28g
- Epsom Salt: mash 17g + sparge 18g
- Salt: mash 3g + sparge 3g
- Chalk: mash 0.04g + sparge 0.04g

## TILT Data
- TILT link: https://docs.google.com/spreadsheets/d/1Y87yeo6SkxQVBotWq4xLIXLVJGYAVh1pZ9rAQa9EtQY
- Apr 1 (day 1): 1.0449 @ 70.9°F — low for day 1, likely TILT hadn't stabilized yet or reading taken early

## Notes
- "add 17G water to achieve 1.049 @ 5.3%" — diluted post-ferment to hit target
- Uses Nottingham yeast (high attenuation, clean, slightly fruity)
- Assistant brewer Kirk Debaets listed — collaboration batch
- Viking 2-Row with Null Lox technology (no staling off-flavors, extended freshness)
- Target water profile: Yellow Balanced (Under 6 SRM)

```

## Notes
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