Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
5.50 lb | American - Pale 2-Row | 37 | 1.8 | 41.5% | |
5.50 lb | United Kingdom - Golden Promise | 37 | 3 | 41.5% | |
1 lb | Flaked Oats | 33 | 2.2 | 7.5% | |
0.50 lb | Flaked Barley | 32 | 2.2 | 3.8% | |
0.25 lb | Flaked Wheat | 34 | 2 | 1.9% | |
0.25 lb | Canadian - Honey Malt | 37 | 25 | 1.9% | |
0.25 lb | American - Caramel / Crystal 40L | 34 | 40 | 1.9% | |
13.25 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
0.75 oz | Warrior | Pellet | 16 | Boil | 60 min | 43.37 | 5.9% | |
3 oz | Citra | Pellet | 11 | Boil | 0 min | 23.5% | ||
3 oz | citra | Pellet | 11 | Whirlpool at 160 °F | 0 min | 44.94 | 23.5% | |
3 oz | Citra | Pellet | 11 | Dry Hop | 6 days | 23.5% | ||
3 oz | Citra | Leaf/Whole | 11 | Dry Hop | 12 days | 23.5% | ||
12.75 oz / $ 0.00 |
Wyeast - London Ale III 1318 | ||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
||||||||||||||||
$ 0.00 |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
0 | 0 | 0 | 0 | 0 | 0 |
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 This should bring you in around 140 Chloride and 80 Sulfate. This does not take into account trying to get Na or Mg numbers. It ignores bicarbonate and as it is 100% RO, it should bring your mash pH in around 5.41 without any acid addition. |