| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 10 lb | US - Pale 2-Row | 37 | 1.8 | 71.4% | |
| 1 lb | Flaked Oats | 33 | 2.2 | 7.1% | |
| 1 lb | American - Wheat | 38 | 1.8 | 7.1% | |
| 1 lb | Munich - Light 10L | 33 | 10 | 7.1% | |
| 1 lb | American - Pilsner | 37 | 1.8 | 7.1% | |
| 14 lbs / $ 0.00 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 1 oz | Yakima Valley Hops - Mistral (8.5 AA) | Pellet | 8.5 | Boil | 25 min | 20.64 | 14.3% | |
| 1 oz | Yakima Valley Hops - Strissel Spalt (2.5 AA) | Pellet | 2.5 | Boil | 10 min | 3.17 | 14.3% | |
| 1 oz | Yakima Valley Hops - Mistral (8AA) | Pellet | 8 | Boil | 5 min | 5.57 | 14.3% | |
| 2 oz | Yakima Valley Hops - Mistral (8.5AA) | Pellet | 8.5 | Dry Hop | 5 days | 28.6% | ||
| 2 oz | Yakima Valley Hops - Strissel Spalt (2.5AA) | Pellet | 2.5 | Dry Hop | 5 days | 28.6% | ||
| 7 oz / $ 0.00 | ||||||||
| Amount | Name | Cost | Type | Use | Time |
|---|---|---|---|---|---|
| 1 oz | Irish Moss | Fining | Boil | 15 min. | |
| 1 tsp | Yeast Nutrient | Other | Boil | 10 min. | |
| 6 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
| 3 ml | Lactic acid | Water Agt | Mash | 1 hr. |
| Wyeast - London Ale III 1318 | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
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| $ 0.00 |
| CO2 Level: 2.25 Volumes |
| Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
|---|---|---|---|---|---|
| 75 | 5 | 10 | 50 | 150 | 0 |
|
will be using a 50% dilution of distilled water to cut the minerals profile in half, then adding in calcium chloride (dihydrate) to balance with sulfate (S04) - looking for 5.5 PH in the mash. Missouri River Facilities (likely the main source; higher hardness) Calcium (Ca): 39 ppm Magnesium (Mg): 34 ppm Sodium (Na): 52 ppm Chloride (Cl): 24 ppm Sulfate (SO₄): 151 ppm Total Hardness: 168 ppm as CaCO₃ pH: ~9.2–10.3 (treated, high for brewing — will drop after mash) Meramec River Facilities (softer water) Calcium (Ca): 34 ppm Magnesium (Mg): 26 ppm Sodium (Na): 19 ppm Chloride (Cl): 43 ppm Sulfate (SO₄): 14 ppm Total Hardness: 160 ppm as CaCO₃ pH: ~9.6–10.3 https://www.amwater.com/ccr/stlouisregion.pdf |
|||||
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| 3 gal | Strike | 167 °F | 153 °F | 60 min | |
| 5 gal | Sparge | 212 °F | 170 °F | 20 min | |
|
Starting Mash Thickness:
1.5 qt/lb Starting Grain Temp: 70 °F |
|||||
| Water | Gallons | Quarts |
|---|---|---|
| Strike water volume at mash thickness of 1.5 qt/lb | 5.25 | 21 |
| Mash volume with grains | 6.37 | 25.5 |
| Grain absorption losses | -1.75 | -7 |
| Remaining sparge water volume (equipment estimates 3.86 g | 15.5 qt) | 4.75 | 19 |
| Mash Lauter Tun losses | -0.25 | -1 |
| Pre boil volume (equipment estimates 7.11 g | 28.5 qt) | 8 | 32 |
| Boil off losses | -1.5 | -6 |
| Hops absorption losses (first wort, boil, aroma) | -0.11 | -0.5 |
| Post boil Volume (equipment estimates 5.5 g | 22 qt) | 6 | 24 |
| WARNING: Exceeded batch size - reduce boil size | ||
| Going into fermentor (equipment estimates 6 g | 24 qt) | 5.5 | 22 |
| Total: | 10 | 40 |
| Equipment Profile Used: | System Default | |
