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Phasers on Stun

112 calories 23.8 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 0 min
Batch Size: 9 liters (fermentor volume)
Pre Boil Size: 11.9 liters
Post Boil Size: 9 liters
Pre Boil Gravity: 1.026 (recipe based estimate)
Post Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 112 calories (Per 330ml)
Carbs: 23.8 g (Per 330ml)
Created: Thursday May 28th 2026
1.034
1.027
0.9%
35.2
3.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.75 kg Gambrinus - ESB Pale Malt0.75 kg ESB Pale Malt 36.8 3 51.7%
0.30 kg German - CaraFoam0.3 kg CaraFoam 37 1.8 20.7%
0.20 kg Flaked Barley0.2 kg Flaked Barley 32 2.2 13.8%
0.20 kg Canadian - Pale Wheat0.2 kg Pale Wheat 36 2 13.8%
1.45 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Centennial30 g Centennial Hops Leaf/Whole 10 Hop Stand at 80 °C 10 min 10 20%
30 g Simcoe30 g Simcoe Hops Pellet 12.7 Hop Stand at 81 °C 10 min 12.7 20%
30 g Mosaic30 g Mosaic Hops Pellet 12.5 Hop Stand at 80 °C 10 min 12.5 20%
30 g Mosaic30 g Mosaic Hops Pellet 12.5 Dry Hop 2 days 20%
30 g Simcoe30 g Simcoe Hops Pellet 12.7 Dry Hop 2 days 20%
150 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.30 g Calcium Chloride Water Agt Mash 30 min.
1.10 g Epsom Salt Water Agt Mash 30 min.
1.20 g Gypsum Water Agt Mash 30 min.
6 ml 88% Water Agt Mash 29 min.
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
0.50 Each
Cost:
Attenuation (custom):
20%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 38 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Reverse Osmosis
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.9 L Batch Sparge 80 °C -- 30 min
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 2.2
Mash volume with grains (equipment estimates 2.7 L) 3.1
Grain absorption losses -1.5
Remaining sparge water volume (equipment estimates 9.2 L) 12.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 9 L) 11.9
Boil off losses  
Post boil Volume 9
Hops absorption losses (whirlpool, hop stand) -0.5
Top off amount 0.5
Going into fermentor 9
Total: 14.3  
Equipment Profile Used: System Default
 
Notes
  • Keep the PH under 4.2
  • Batch sparge
  • No boil - bring temp up to 80c then whirlpool
  • No chill - transfer to fermenter, swirl hot wort then place in fridge overnight
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2026-06-01 21:47 UTC