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| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 1,850 g | OiO - Canadian 2-Row Malt1850 g Canadian 2-Row Malt |
$ 0.00 / g $ 8.14 |
36.8 | 1.75 | 87.1% |
| 175 g | Briess - Caramel Malt - 60L175 g Caramel Malt - 60L |
$ 0.00 / g $ 0.77 |
35.4 | 60 | 8.2% |
| 50 g | German - Acidulated Malt50 g German - Acidulated Malt |
$ 0.00 / g $ 0.23 |
27 | 3.4 | 2.4% |
| 50 g | American - Carapils (Dextrine Malt)50 g American - Carapils (Dextrine Malt) |
$ 0.00 / g $ 0.23 |
33 | 1.8 | 2.4% |
| 2,125 g / $ 9.37 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 5 g | Magnum5 g Magnum Hops |
$ 0.10 / g $ 0.50 |
Pellet | 11.6 | Boil at 99 °C | 60 min | 15.8 | 9.2% |
| 6.20 g | Perle6.2 g Perle Hops |
$ 0.10 / g $ 0.62 |
Pellet | 5.2 | Boil at 99 °C | 30 min | 7.46 | 11.4% |
| 13 g | Yakima Chief Hops - Cascade13 g Cascade Hops |
$ 0.10 / g $ 1.30 |
Pellet | 6.3 | Boil at 99 °C | 10 min | 13.08 | 24% |
| 22 g | Yakima Chief Hops - Cascade22 g Cascade Hops |
$ 0.10 / g $ 2.20 |
Pellet | 6.3 | Whirlpool at 99 °C | 0 min | 40.6% | |
| 8 g | Amarillo VGXP01 Cryo LupuLN28 g Amarillo VGXP01 Cryo LupuLN2 Hops |
$ 0.21 / g $ 1.70 |
Lupulin Pellet | 16.1 | Dry Hop | 4 days | 14.8% | |
| 54.20 g / $ 6.32 | ||||||||
| Amount | Variety | Cost | IBU | Bill % |
|---|---|---|---|---|
| 5 g | Magnum (Pellet) 5 g Magnum (Pellet) Hops |
$ 0.10 / g $ 0.50 |
15.8 | 9.2% |
| 6.20 g | Perle (Pellet) 6.2 g Perle (Pellet) Hops |
$ 0.10 / g $ 0.62 |
7.46 | 11.4% |
| 35 g | Yakima Chief Hops - Cascade (Pellet) 35 g Cascade (Pellet) Hops |
$ 0.10 / g $ 3.50 |
13.08 | 64.6% |
| 8 g | Amarillo VGXP01 Cryo LupuLN2 (Lupulin Pellet) 8 g Amarillo VGXP01 Cryo LupuLN2 (Lupulin Pellet) Hops |
$ 0.21 / g $ 1.70 |
14.8% | |
| 54.20 g / $ 6.32 | ||||
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| 6.7 L | Strike | 73 °C | 67 °C | 70 min | |
| direct heat to raise tmp | Temperature | 67 °C | 75 °C | -- | |
| 7.5 L | Sparge | 76 °C | 76 °C | 15 min | |
|
Starting Mash Thickness:
3.16 L/kg Starting Grain Temp: 21 °C |
|||||
| Amount | Name | Cost | Type | Use | Time |
|---|---|---|---|---|---|
| 2.50 g | Irish Moss | Fining | Boil | 15 min. | |
| 1.40 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
| 1.60 g | Gypsum | Water Agt | Mash | 1 hr. | |
| 0.51 ml | Lactic acid | Water Agt | Sparge | 1 hr. | |
| 0.50 g | Salt | Water Agt | Mash | 1 hr. | |
| 0.40 g | Epsom Salt | Water Agt | Mash | 1 hr. |
| Omega Yeast Labs - West Coast Ale I OYL-004 | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
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| $ 0.00 Yeast Pitch Rate and Starter Calculator |
| Method: dextrose Amount: 80.8 g Temp: 20 °C CO2 Level: 2.7 Volumes |
| Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
|---|---|---|---|---|---|
| 80 | 7 | 20 | 75 | 75 | 4 |
| Mash Chemistry and Brewing Water Calculator | |||||
Using BIAB for mash, with batch sparge. Sparge involves dunking biab bag to 76CF water 3 times, with 5 minute immersions, drip draining, and a firm but not aggressive squeeze on final drip.
Omega Labs OYL-004 West Coast Ale yeast, 2nd generation.
Replaced 22g of cascade 4 day dry hop, with Amarillo.
Will try to bag hops to reduce heavy trub from dry hopping.
Removed baking soda, from this version, as this forced need for more acidulated malt.
Ferment at 19C, raise to 22C before ferm complete to ensure full attenuation and to facilitate diacetyl rest.
Don’t brew again per log as has a hollow finish. Temp seems to be masked.
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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