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TDC - Malt Tonic

74 calories 6.4 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 10 min
Batch Size: 40 gallons (fermentor volume)
Pre Boil Size: 40 gallons
Post Boil Size: 40 gallons
Pre Boil Gravity: 1.015 (recipe based estimate)
Post Boil Gravity: 1.023 (recipe based estimate)
Efficiency: 50% (brew house)
Source: Ed Shaw
Hop Utilization: 96%
Calories: 74 calories (Per 12oz)
Carbs: 6.4 g (Per 12oz)
Created: Sunday December 21st 2025
1.023
1.004
2.5%
10.6
7.0
n/a
22.11
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Briess - Victory Malt9 lb Victory Malt - (late mash tun addition) $ 1.36 / lb
$ 12.24 		34.5 28 30%
3 lb American - Caramel / Crystal 40L3 lb American - Caramel / Crystal 40L - (late boil kettle addition) $ 1.32 / lb
$ 3.96 		34 40 10%
1.80 lb Maltodextrin1.8 lb Maltodextrin $ 1.45 / lb
$ 2.61 		39 0 6%
1.25 lb Lactose (Milk Sugar)1.25 lb Lactose (Milk Sugar) 41 1 4.2%
15 lb Corn Sugar - Dextrose15 lb Corn Sugar - Dextrose 42 0.5 49.9%
30.05 lbs / $ 18.81
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 oz Yakima Valley Hops - Citra6 oz Citra Hops $ 8.21 / lb
$ 3.08 		Pellet 13.1 Whirlpool 20 min 7.36 60%
4 oz Yakima Valley Hops - Centennial4 oz Centennial Hops Pellet 8.6 Whirlpool 20 min 3.22 40%
10 oz / $ 46.76
 
Other Ingredients
Amount Name Cost Type Use Time
2.20 ml Lactic acid Water Agt Boil 0 min.
8.60 g Gypsum $ 1.00 / lb
$ 0.02 		Water Agt Boil 0 min.
15.10 g Calcium Chloride $ 2.12 / lb
$ 0.07 		Water Agt Boil 0 min.
$ 0.09
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
$ 0.13 / g
$ 0.13
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 309 B cells required
$ 0.13 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
55 2 12 70 50 32
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 40.25 gal (161 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 28.25 gal (113 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.75 qt/lb 5.25 21  
Mash volume with grains (equipment estimates 5.84 g | 23.3 qt) 6.21 24.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 35.34 g | 141.4 qt) 35.09 140.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 1.41 5.6  
Pre boil volume (equipment estimates 40.25 g | 161 qt) 40 160  
Boil off losses -0.25 -1  
Post boil Volume 40 160  
Hops absorption losses (whirlpool, hop stand) -0.38 -1.5  
Top off amount 0.38 1.5  
Going into fermentor 40 160  
Total: 40.34 161.4
Equipment Profile Used: System Default
 
Notes

Batch type: Non-fermented malt tonic (0.0% ABV, no yeast, no mash)
Target pH (final): 4.0–4.2
Target carbonation: 2.6–2.8 vols CO₂

  • Fill kettle with 160F
  • Add salts to cold/warming water
  • Heat to: 150–155°F
  • Steep grains (Do not exceed 158°F, do not squeeze bag)
  • Remove grains after 30 min, drain naturally
  • Heat to: 185–195°F (no boil)
  • Add Maltodextrin while heating
  • Whirlpool hops (20 min @ 185–190°F)
  • Acid adjustment (fine-tune in 0.2–0.3 mL increments to pH 4.0–4.2)
  • Chill & Transfer
  • Add Silafine at ≤40°F, post-transfer
  • Cold hold: 24–48 hours at ≤38°F (strip sediment)
  • Carbonation: 2.6–2.8 vols CO₂ (12-14 psi for 3 days)
  • Post-carb settle: 12–24 hours cold
  • Optional final strip: If additional sediment present
  • Serve/store
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  • Last Updated: 2026-02-08 11:32 UTC