Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
11 lb | American - Pale Ale | 37 | 3.5 | 97.3% | |
0.30 lb | Dry Malt Extract - Light | 42 | 4 | 2.7% | |
11.30 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
0.15 oz | Chinook | Pellet | 13 | Boil | 30 min | 5.33 | 15% | |
0.15 oz | Chinook | Pellet | 13 | Boil | 15 min | 3.44 | 15% | |
0.20 oz | Chinook | Pellet | 13 | Boil | 5 min | 1.84 | 20% | |
0.20 oz | Chinook | Pellet | 13 | Boil | 0 min | 20% | ||
0.30 oz | Chinook | Leaf/Whole | 13 | Dry Hop | 7 days | 30% | ||
1 oz / $ 0.00 |
White Labs - California Ale Yeast WLP001 | ||||||||||||||||
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$ 0.00 |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
140 | 18 | 25 | 55 | 300 | 110 |
Bru'n Water's Pale Ale Profile. 21 Quarts mash water treatment: Target pH 5.4 @ room temp (after grain addition) Gypsum: 8.9 g Calcium Chloride: 1.3 g Epsom Salt: 1.3 g Lactic Acid: 1.6 ml 30 Quarts sparge water treatment: Target pH 5.5 @ room temp Gypsum: 12.8g Calcium Chloride: 1.9g Epsom Salt: 1.9g Lactic Acid: 3.4 ml |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
21 qt | Batch Sparge | Sparge | -- | 152 °F | 60 min |
Starting Mash Thickness:
1.5 qt/lb |
Water | Gallons | Quarts |
---|---|---|
Strike water volume at mash thickness of 1.5 qt/lb | 4.13 | 16.5 |
Mash volume with grains | 5.01 | 20 |
Grain absorption losses | -1.38 | -5.5 |
Remaining sparge water volume (equipment estimates 5.75 g | 23 qt) | 5.48 | 21.9 |
Mash Lauter Tun losses | -0.25 | -1 |
Volume increase from sugar/extract (early additions) | 0.02 | 0.1 |
Pre boil volume (equipment estimates 8.28 g | 33.1 qt) | 8 | 32 |
Boil off losses | -2.25 | -9 |
Hops absorption losses (first wort, boil, aroma) | -0.03 | -0.1 |
Post boil Volume | 6 | 24 |
Going into fermentor | 6 | 24 |
Total: | 9.6 | 38.4 |
Equipment Profile Used: | System Default |