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Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
4 lb | Briess - Brewers Malt 2-Row4 lb Brewers Malt 2-Row |
$ 1.54 / lb $ 6.16 |
37 | 1.8 | 88.9% |
2 oz | Caramel / Crystal 60L2 oz Caramel / Crystal 60L | 34 | 60 | 2.8% | |
4 oz | German - Wheat Malt4 oz Wheat Malt | 37 | 2 | 5.6% | |
2 oz | Weyermann - Carafoam2 oz Carafoam |
$ 2.99 / lb $ 0.37 |
34.5 | 2.2 | 2.8% |
72 oz / $ 6.53 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
0.50 oz | Cascade0.5 oz Cascade Hops | Pellet | 7 | Boil at 212 °F | 30 min | 13.33 | 33.3% | |
1 oz | Cascade1 oz Cascade Hops | Pellet | 7 | Boil at 212 °F | 5 min | 6.91 | 66.7% | |
1.50 oz / $ 0.00 |
Amount | Variety | Cost | IBU | Bill % |
---|---|---|---|---|
1.50 oz | Cascade (Pellet) 1.4999999965689 oz Cascade (Pellet) Hops | 20.24 | 100% | |
1.50 oz / $ 0.00 |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
2.5 gal | Strike | 159 °F | 152 °F | 60 min | |
2.5 gal | Sparge | 170 °F | -- | -- | |
Starting Mash Thickness:
1.7 qt/lb Starting Grain Temp: 70 °F |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
2.10 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
1.50 g | Epsom Salt | Water Agt | Mash | 1 hr. | |
1.20 g | Gypsum | Water Agt | Mash | 1 hr. | |
0.30 g | Salt | Water Agt | Mash | 1 hr. | |
1 g | Lactic acid | Water Agt | Mash | 1 hr. |
Fermentis - Safale - American Ale Yeast US-05 | ||||||||||||||||
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$ 0.00 Yeast Pitch Rate and Starter Calculator |
CO2 Level: 2.45 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
50 | 10 | 16 | 70 | 70 | 0 |
- Gypsum: 1.2 g - CalciumChloride: 2.1 g - Epsom: 1.5 g - TableSalt: 0.3 g 1g lactic |
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Mash Chemistry and Brewing Water Calculator |
System Default
Cost $ | Cost % | |
---|---|---|
Fermentables | $ | |
Steeping Grains (Extract Only) |
$ | |
Hops | $ | |
Yeast | $ | |
Other | $ | |
Cost Per Barrel | $ 0.00 | |
Cost Per Pint | $ 0.00 | |
Total Cost | $ 0.00 |