| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 8 lb | United Kingdom - Golden Promise | 37 | 3 | 66.7% | |
| 1.50 lb | American - White Wheat | 40 | 2.8 | 12.5% | |
| 1 lb | Flaked Oats | 33 | 2.2 | 8.3% | |
| 8 oz | American - Caramel / Crystal 40L | 34 | 40 | 4.2% | |
| 1 lb | US - German - Chit Malt | 28 | 2.2 | 8.3% | |
| 12 lbs / $ 0.00 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 4.30 g | Columbus | Pellet | 14.5 | First Wort | 0 min | 8.87 | 1.3% | |
| 4.30 g | Citra | Pellet | 13 | Boil | 5 min | 1.44 | 1.3% | |
| 4.30 g | Mosaic | Pellet | 13 | Boil | 5 min | 1.44 | 1.3% | |
| 1 oz | Citra | Pellet | 13 | Whirlpool at 190 °F | 0 min | 17.7 | 8.7% | |
| 14 g | Azacca | Pellet | 9.8 | Whirlpool at 190 °F | 0 min | 6.59 | 4.3% | |
| 1 oz | Mosaic | Pellet | 13 | Whirlpool at 190 °F | 0 min | 17.7 | 8.7% | |
| 1 oz | Citra | Pellet | 13 | Whirlpool at 170 °F | 0 min | 17.7 | 8.7% | |
| 14 g | Azacca | Pellet | 9.8 | Whirlpool at 170 °F | 0 min | 6.59 | 4.3% | |
| 1 oz | Mosaic | Pellet | 13 | Whirlpool at 170 °F | 0 min | 17.7 | 8.7% | |
| 1 oz | Citra | Pellet | 13 | Dry Hop | 3 days | 8.7% | ||
| 1.50 oz | Mosaic | Pellet | 13 | Dry Hop | 3 days | 13.1% | ||
| 1 oz | Azacca | Pellet | 9.8 | Dry Hop | 8 days | 8.7% | ||
| 1 oz | Citra | Pellet | 13 | Dry Hop | 8 days | 8.7% | ||
| 1.50 oz | Mosaic | Pellet | 13 | Dry Hop | 8 days | 13.1% | ||
| 11.44 oz / $ 0.00 | ||||||||
| Imperial Yeast - A38 Juice | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
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| $ 0.00 |
| CO2 Level: 2.25 Volumes |
| Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
|---|---|---|---|---|---|
| 150 | 5 | 10 | 150 | 150 | 40 |
|
WATER PROFILE: I use 80% RO water, 20% Hard (Carbon Filtered) tap water in Mash, 87% RO in sparge water: I add per gallon of mash and sparge water - Gypsum = .2 grams/gallon CaCl = .6 grams/gallon Epsom = .1 gram/gallon Lactic Acid = .5ml/gallon mash, .25 ml/gallon sparge ( I am using 5 gallons mash water and 6 gallons sparge water). Using B'run Water Ca = 96 Mg = 12 Na = 28 Sulfate = 67 Chloride = 128 Bicarbonate = 70 Mash pH = 5.37-5.42 Final runnings pH = 5.60 Pre-boil Kettle pH = 5.40-5.45 Post Boil pH = 5.3-5.35 Water Profile - the simple solution: ***Many people ask about a more general guide to water because they do not know what their own water profile is, or they have not made the jump to using a water profile software. I use B'run water, and the above profile. However, if you just want to get in the ballpark of something "similar" to start with..... The simplest solution is this: 100% RO water for both mash and sparge. Per 5 gallons of mash water: 1 tsp of CaCl + 1/2 tsp Gypsum Per 5 gallons of sparge water: 1 tsp of CaCl + 1/2 tsp Gypsum |
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| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| 23.5 qt | Infusion | -- | 151 °F | 60 min | |
|
Starting Mash Thickness:
1.5 qt/lb |
|||||
| Water | Gallons | Quarts |
|---|---|---|
| Strike water volume at mash thickness of 1.5 qt/lb | 4.5 | 18 |
| Mash volume with grains | 5.46 | 21.8 |
| Grain absorption losses | -1.5 | -6 |
| Remaining sparge water volume (equipment estimates 4.45 g | 17.8 qt) | 4.75 | 19 |
| Mash Lauter Tun losses | -0.25 | -1 |
| Pre boil volume (equipment estimates 7.2 g | 28.8 qt) | 7.5 | 30 |
| Boil off losses | -1.5 | -6 |
| Hops absorption losses (first wort, boil, aroma) | -0.02 | -0.1 |
| Post boil Volume | 5.69 | 22.7 |
| Hops absorption losses (whirlpool, hop stand) | -0.19 | -0.7 |
| Going into fermentor | 5.5 | 22 |
| Total: | 9.25 | 37 |
| Equipment Profile Used: | System Default | |
