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Hop Water

0 calories 0 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.72 gallons
Post Boil Size: 5.79 gallons
Pre Boil Gravity: 1.000 (recipe based estimate)
Post Boil Gravity: 1.000 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 0 calories (Per 12oz)
Carbs: 0 g (Per 12oz)
Created: Monday August 26th 2024
1.000
1.000
0.0%
0.0
0.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 g US - Corn Sugar1 g Corn Sugar 42 0 100%
1 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Calcium Chloride Water Agt Mash 0 min.
4 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) -0 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Lake Ontario WWTP, MCWA 2022
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
0.5 qt 65 °F 170 °F 30 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb    
Mash volume with grains    
Remaining sparge water volume (equipment estimates 6.75 g | 27 qt) 6.97 27.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0 0  
Pre boil volume (equipment estimates 6.5 g | 26 qt) 6.72 26.9  
Boil off losses -1.5 -6  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.79 23.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.79 g | 23.2 qt) 5 20  
Total: 6.97 27.9
Equipment Profile Used: System Default
 
Notes

Add calcium chloride before boil, use lactic acid to aim for a 3.5-4pH. Lemon or lime can be used instead of acid if you desire.

Dip Hop-- heat water, and at 170F, pull 500mL (.5qt roughly) and add 2oz of your preferred hop, then seal/cover.

Bring the reset to a boil and boil for 10 minutes.

At flameout, add 2oz of whirlpool hops and hopstand for 10 minutes. Chill to 68, once water is below 75, add dip-hop slurry.

Rack to keg and add yeast. Purge with CO2 and "ferment" for five days.

Burst carbonate at 40psi for 3 days. Dial down to serving (3-4 volumes) carbonation.

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  • Last Updated: 2024-08-26 16:24 UTC