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| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 10 lb | US - Pale 2-Row10 lb Pale 2-Row | 37 | 1.8 | 71.4% | |
| 1 lb | Flaked Oats1 lb Flaked Oats | 33 | 2.2 | 7.1% | |
| 1 lb | American - Wheat1 lb Wheat | 38 | 1.8 | 7.1% | |
| 1 lb | Munich - Light 10L1 lb Munich - Light 10L | 33 | 10 | 7.1% | |
| 1 lb | American - Pilsner1 lb 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)1 oz Yakima Valley Hops - Mistral (8.5 AA) Hops | Pellet | 8.5 | Boil | 25 min | 20.64 | 14.3% | |
| 1 oz | Yakima Valley Hops - Strissel Spalt (2.5 AA)1 oz Yakima Valley Hops - Strissel Spalt (2.5 AA) Hops | Pellet | 2.5 | Boil | 10 min | 3.17 | 14.3% | |
| 1 oz | Yakima Valley Hops - Mistral (8AA)1 oz Yakima Valley Hops - Mistral (8AA) Hops | Pellet | 8 | Boil | 5 min | 5.57 | 14.3% | |
| 2 oz | Yakima Valley Hops - Mistral (8.5AA)2 oz Yakima Valley Hops - Mistral (8.5AA) Hops | Pellet | 8.5 | Dry Hop | 5 days | 28.6% | ||
| 2 oz | Yakima Valley Hops - Strissel Spalt (2.5AA)2 oz Yakima Valley Hops - Strissel Spalt (2.5AA) Hops | Pellet | 2.5 | Dry Hop | 5 days | 28.6% | ||
| 7 oz / $ 0.00 | ||||||||
| Amount | Variety | Cost | IBU | Bill % |
|---|---|---|---|---|
| 1 oz | Yakima Valley Hops - Mistral (8.5 AA) (Pellet) 0.99999999771257 oz Yakima Valley Hops - Mistral (8.5 AA) (Pellet) Hops | 20.64 | 14.3% | |
| 1 oz | Yakima Valley Hops - Strissel Spalt (2.5 AA) (Pellet) 0.99999999771257 oz Yakima Valley Hops - Strissel Spalt (2.5 AA) (Pellet) Hops | 3.17 | 14.3% | |
| 1 oz | Yakima Valley Hops - Mistral (8AA) (Pellet) 0.99999999771257 oz Yakima Valley Hops - Mistral (8AA) (Pellet) Hops | 5.57 | 14.3% | |
| 2 oz | Yakima Valley Hops - Mistral (8.5AA) (Pellet) 1.9999999954251 oz Yakima Valley Hops - Mistral (8.5AA) (Pellet) Hops | 28.6% | ||
| 2 oz | Yakima Valley Hops - Strissel Spalt (2.5AA) (Pellet) 1.9999999954251 oz Yakima Valley Hops - Strissel Spalt (2.5AA) (Pellet) Hops | 28.6% | ||
| 7 oz / $ 0.00 | ||||
| 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 |
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| 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 Yeast Pitch Rate and Starter Calculator |
| 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 |
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| Mash Chemistry and Brewing Water Calculator | |||||
ADDITIONS INFO:
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1 tsp ≈ 3.6 g → in 5 gal this adds about:
Ca²⁺: +~50 ppm
Cl⁻: +~90 ppm
No gypsum as we don't want to make it drier that our water profile already pushes things
MASH INFO:
------------------
60 min at 157 °F single infusion → maximizes dextrins for body
Single mash focuses on alpha rest:
Beta amylase
Most active: ~140–149 °F (60–65 °C)
Cleaves maltose units from starch chains → highly fermentable sugars
Too long in this range → thin, dry beer
Alpha amylase
Most active: ~154–162 °F (68–72 °C)
Chops starch randomly → mix of fermentable sugars + dextrins (unfermentable)
More alpha activity → fuller body, higher FG
YEAST AND HOPS INFO:
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https://www.whitelabs.com/yeast-single?id=137&type=YEAST&srsltid=AfmBOoolNkgfKh2kKPXvmrKOCyooTK9sZehhmsf0wlHra7_sJNrxK62u
https://yakimavalleyhops.com/collections/french-hop-varieties/products/strissel-spalt-hop-pellets
https://yakimavalleyhops.com/products/mistral-hop-pellets?variant=41201998463109
System Default
| Cost $ | Cost % | |
|---|---|---|
| Fermentables | $ | |
| Steeping Grains (Extract Only) |
$ | |
| Hops | $ | |
| Yeast | $ | |
| Other | $ | |
| Cost Per Barrel | $ 0.00 | |
| Cost Per Pint | $ 0.00 | |
| Total Cost | $ 0.00 |
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