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Half Measure

59 calories 8.9 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 30 min
Batch Size: 36 liters (fermentor volume)
Pre Boil Size: 38 liters
Post Boil Size: 36 liters
Pre Boil Gravity: 1.018 (recipe based estimate)
Post Boil Gravity: 1.019 (recipe based estimate)
Efficiency: 85% (brew house)
Source: G
Calories: 59 calories (Per 330ml)
Carbs: 8.9 g (Per 330ml)
Created: Thursday December 13th 2018
1.019
1.009
1.4%
10.8
9.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.25 kg Malteurop - 2 Row2.25 kg 2 Row 34.3 2.15 75%
150 g American - Caramel / Crystal 20L150 g Caramel / Crystal 20L 35 20 5%
0.50 kg Flaked Barley0.5 kg Flaked Barley 32 2.2 16.7%
100 g Viking - Black Malt100 g Black Malt - (late boil kettle addition) 21 500 3.3%
3 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Magnum10 g Magnum Hops Pellet 15 Boil 30 min 10.8 100%
10 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
4 g Gypsum Water Agt Mash 0 min.
2 g Epsom Salt Water Agt Mash 0 min.
4 g Table Salt Water Agt Mash 0 min.
2 g Baking Soda Water Agt Mash 0 min.
2 g Lactic acid Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
55%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
42 L Yes, 42. Full Vol mash. 3.5c hotter than desired strike temp Infusion 71 °C 68 °C 60 min
Starting Mash Thickness: 8 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 8 L/kg 24
Mash volume with grains 26
Grain absorption losses -3
Remaining sparge water volume (equipment estimates 18.8 L) 17.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 38.9 L) 38
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 36
Going into fermentor 36
Total: 41.9  
Equipment Profile Used: System Default
 
Notes

Add 100g of 500L Black Malt to 2L (subtracting this water amount from the total amount needed) of cold water 24 hours beforehand. Add all 2L at flamout before transfer

200g was too much. 150g would make for a rich, but comfortable, experience. 100-125g is proper session territory
To head in a porter direction;
Cold Steep style:
Make another 150g to 1L of cold water 24 hours before injecting into chilled keg post ferment. This is the amount needed for each keg. Needs about 5 days to loose it's "worty" character

Hot Steep style:
150g of black malt to 1L per keg. (75c @ 20 mins). Same amount to get a little more bite and loose the wortiness a little early.

  • dealer's choice * -- Either or, give a full 5 days before judging.

    Top up with sinamar to get color (if desired).

    Lowering both crystal and black malt to around ~4% were the right move. Drinks like a heavy session pub beer now.
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  • Last Updated: 2026-06-21 21:39 UTC