Method: Corn Sugar
Amount: 4.25 oz.
CO2 Level: 2.3 Volumes
Target Water Profile
Crystal Geyser Natural Alpine Spring Water
Ca+2
Mg+2
Na+
Cl-
SO4-2
HCO3-
52
11
9
26
47
170
-Crystal Geyser Natural Alpine Spring water, bottled at the source Johnstown N.Y. plant.
-Source treatment process: Absolute micron filtration and Ozonation.
-Ref. ASW Bottled Water Report 2015 Johnstown.pdf
-Gypsum used to add sulfate "crispness" to the hop bitterness. 1 tsp. in 7.5 gallons = +33 ppm sulfate added to water chemistry.
-Batch Series #12A-9A
-Saint James Club is part of the Twelve Apostles beer series of American Amber Ale research brews. Experimentation with water profile, grain bill, temperature variations including mash temp. variations, ambient temp., hops varieties and yeast strains provide endless opportunity to learn about and improve this beer over a period of 1 year (2016).
-American Amber (Red) Ale with a sharp bite from a carefully chosen selection of hops: Magnum hops for bittering, whole leaf Cascade hops for grapefruit flavor, and Ahtanum hops adds a distinctive citrus / floral aroma.
-Targeted Mash temperatures in the range of 152°F to 156°F creating a wort with a nice balance of fermentable and non-fermentable sugars.
-White Labs California Ale WLP001 PurePitch Lot # 1028106 Manuf.: Aug 3, 2016 QC cell count: 2.35e9/ml slurry.
Gypsum used to add sulfate "crispness" to the hop bitterness: 61.5 ppm Ca per gram of gypsum added to 1 gallon of water. 61.5ppm / 7.5 GA = 8.2ppm/gr. 8.2ppm X 4 = 32.8 ppm/tsp.
-All test equipment calibrated prior to use, samples temperature adjusted, FG measured with precision hydrometer.
-Bitterness to starting gravity ratio: (IBU [38.33] divided by OG [48]) = [.8]. (0.5 to 0.7 for a balanced amber brew).
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NEW Water Requirements:
Saint James Club AAA
Equipment Profile Used
System Default
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Water Requirements:
Saint James Club AAA
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Recipe Cost
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Cost %
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Steeping Grains (Extract Only)
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Hops
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