Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
24.50 kg | United Kingdom - Pilsen | 36 | 1.8 | 86% | |
2 kg | German - Carapils | 35 | 1.3 | 7% | |
0.25 kg | German - CaraRed - (late boil kettle addition) | 34 | 20 | 0.9% | |
1.75 kg | Belgian - Biscuit | 35 | 23 | 6.1% | |
28.50 kg / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
25 g | Apollo | Pellet | 20 | First Wort | 0 min | 13.65 | 4.8% | |
200 g | Cascade | Pellet | 5.3 | Whirlpool at 70 °C | 10 min | 9.47 | 38.1% | |
200 g | Cascade | Pellet | 5.3 | Dry Hop | 3 days | 38.1% | ||
100 g | Chinook | Pellet | 10.2 | Dry Hop | 0 days | 19% | ||
525 g / $ 0.00 |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
78 L | Infusion | -- | 68 °C | 60 min | |
80 L | Sparge | -- | 70 °C | -- | |
Starting Mash Thickness:
3 L/kg |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
50 g | Gypsum | Water Agt | Primary | 0 min. | |
50 g | Epsom Salt | Water Agt | Primary | 0 min. | |
75 g | Gypsum | Water Agt | Boil | 0 min. | |
75 g | Epsom Salt | Water Agt | Boil | 0 min. |
Fermentis - Safale - American Ale Yeast US-05 | ||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
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$ 0.00 |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
8 | 3 | 10 | 19 | 15 | 31 |
http://howtobrew.com/book/section-3/understanding-the-mash-ph/using-salts-for-brewing-water-adjustment Calcium Carbonate (CaCO3) a.k.a. Chalk : 105 ppm -> Ca+2 158 ppm -> CO3-2 Calcium Sulfate (CaSO4*2 H2O) a.k.a. Gypsum: 61.5 ppm -> Ca+2 147.4 ppm -> SO4-2 Magnesium Sulfate (MgSO4*7H2O) a.k.a. Epsom Salt: 26 ppm -> Mg+2 103 ppm -> SO4-2 Sodium Bicarbonate (NaHCO3) a.k.a. Baking Soda: 75 ppm -> Na+1 191 ppm -> HCO3- |
Cost $ | Cost % | |
---|---|---|
Fermentables | $ | |
Steeping Grains (Extract Only) |
$ | |
Hops | $ | |
Yeast | $ | |
Other | $ | |
Cost Per Barrel | $ 0.00 | |
Cost Per Pint | $ 0.00 | |
Total Cost | $ 0.00 |