Brewer's Friend

Print

Krush 2.5

174 calories 31.2 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 45 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.3 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 174 calories (Per 12oz)
Carbs: 31.2 g (Per 12oz)
Created: Saturday September 20th 2025
1.050
1.031
2.5%
15.7
5.1
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb Rahr - Standard 2-Row6.5 lb Standard 2-Row 36.8 1.8 62.8%
1 lb American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L 35 10 9.7%
2.50 lb Simpsons - Maris Otter Extra Pale2.5 lb Maris Otter Extra Pale 38 1.8 24.2%
1.60 oz Weyermann - Acidulated1.6 oz Acidulated 27 3.4 1%
4 oz Honey Malt4 oz Honey Malt 37 25 2.4%
10.35 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Krush - HBC 5863 oz Krush - HBC 586 Hops Pellet 12 Whirlpool at 175 °F 20 min 15.69 50%
3 oz Krush HBC 5863 oz Krush HBC 586 Hops Pellet 12 Dry Hop at 55 °F Day 3 50%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
2 g Canning Salt Water Agt Mash 0 min.
5 g Epsom Salt Water Agt Mash 0 min.
7 g Gypsum Water Agt Mash 0 min.
60 g maltodextrine Water Agt Boil 5 min.
1 each Whirlfloc Fining Boil 5 min.
3 g Yeast Nutrient Other Boil 5 min.
7 ml Lactic acid Water Agt Whirlpool 0 min.
60 ml glycerin Water Agt Kegging 0 min.
6 g Gelatin Fining Kegging 0 min.
 
Yeast
Lallemand - LALBREW® WINDSOR BRITISH-STYLE BEER YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
38%
Flocculation:
Low
Optimum Temp:
59 - 72 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: -12 psi       Temp: 68 °F       CO2 Level: 0 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 15 15 50 275 0
Added 7ml lactic acid to get wort <4.6 ph, (food save) before pitching yeast

Mashed @ 176 deg. for 30 minutes
30 min. boil
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal 176 °F 176 °F 30 min
Starting Mash Thickness: 2.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.5 qt/lb 6.47 25.9  
Mash volume with grains 7.3 29.2  
Grain absorption losses -1.29 -5.2  
Remaining sparge water volume (equipment estimates 1.81 g | 7.3 qt) 1.38 5.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.74 g | 27 qt) 6.3 25.2  
Boil off losses -1.13 -4.5  
Post boil Volume 5.61 22.5  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Going into fermentor 5.5 22  
Total: 7.84 31.4
Equipment Profile Used: System Default
 
Notes

Added 7ml lactic acid to get wort <4.6 ph, (food save) before pitching yeast

Mashed @ 176 deg. for 40 minutes
30 min. boil
Lactose, whirlfloc and yeast nutrient 5min boil.

Last Updated and Sharing
 
22
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2026-06-22 13:40 UTC