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Amount | Fermentable | Cost | PPG | EBC | Bill % |
---|---|---|---|---|---|
4.40 kg | Crisp Malting - Finest Maris Otter4.4 kg Finest Maris Otter |
£ 1.64 / kg £ 7.22 |
37.1 | 6 | 80% |
220 g | Crisp Malting - Dextrin Malt220 g Dextrin Malt |
£ 2.61 / kg £ 0.57 |
36.8 | 1.8 | 4% |
440 g | Flaked Oats440 g Flaked Oats |
£ 1.35 / kg £ 0.59 |
33 | 2.2 | 8% |
440 g | Flaked Wheat440 g Flaked Wheat |
£ 3.10 / kg £ 1.36 |
34 | 2 | 8% |
5,500 g / £ 9.75 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
10 g | Magnum10 g Magnum Hops |
£ 0.05 / g £ 0.50 |
Pellet | 17.3 | Boil at 100 °C | 60 min | 22.46 | 4.9% |
60 g | Amarillo60 g Amarillo Hops |
£ 0.05 / g £ 3.00 |
Pellet | 8.6 | Whirlpool at 80 °C | 20 min | 8.15 | 29.3% |
30 g | Amarillo30 g Amarillo Hops |
£ 0.05 / g £ 1.50 |
Pellet | 8.6 | Dry Hop (High Krausen) | 2 days | 14.6% | |
35 g | Amarillo35 g Amarillo Hops |
£ 0.05 / g £ 1.75 |
Pellet | 8.6 | Dry Hop at 1 °C | 2 days | 3.17 | 17.1% |
35 g | Galaxy35 g Galaxy Hops |
£ 0.07 / g £ 2.45 |
Pellet | 15 | Dry Hop at 1 °C | 2 days | 5.53 | 17.1% |
35 g | Simcoe35 g Simcoe Hops |
£ 0.05 / g £ 1.75 |
Pellet | 12.4 | Dry Hop at 1 °C | 2 days | 4.57 | 17.1% |
205 g / £ 10.95 |
Amount | Variety | Cost | IBU | Bill % |
---|---|---|---|---|
10 g | Magnum (Pellet) 10 g Magnum (Pellet) Hops |
£ 0.05 / g £ 0.50 |
22.46 | 4.9% |
125 g | Amarillo (Pellet) 125 g Amarillo (Pellet) Hops |
£ 0.05 / g £ 6.25 |
11.32 | 61% |
35 g | Galaxy (Pellet) 35 g Galaxy (Pellet) Hops |
£ 0.07 / g £ 2.45 |
5.53 | 17.1% |
35 g | Simcoe (Pellet) 35 g Simcoe (Pellet) Hops |
£ 0.05 / g £ 1.75 |
4.57 | 17.1% |
205 g / £ 10.95 |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
24 L | 69.4C stike water | Strike | 69.4 °C | 65 °C | 60 min |
6.35 L | Batch Sparge | -- | 76 °C | 10 min | |
Starting Mash Thickness:
3 L/kg Starting Grain Temp: 18 °C |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
1 ml | Lactic acid |
£ 0.04 / ml £ 0.04 |
Water Agt | Mash | -- |
8 g | Calcium Chloride (anhydrous) |
£ 0.01 / g £ 0.08 |
Water Agt | Mash | -- |
2 g | Gypsum |
£ 0.01 / g £ 0.02 |
Water Agt | Mash | -- |
1.20 g | Epsom Salt |
£ 0.02 / g £ 0.02 |
Water Agt | Mash | -- |
2 g | Table Salt |
£ 0.01 / g £ 0.02 |
Water Agt | Mash | -- |
1 tsp | Yeast Nutrient Part I |
£ 0.15 / tsp £ 0.15 |
Other | Boil | 10 min. |
0.70 tsp | Yeast Nutrient Part 2 |
£ 0.04 / tsp £ 0.03 |
Other | Boil | 10 min. |
£ 0.35 |
Wyeast - London Ale III 1318 | ||||||||||||||||
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£ 0.76 Yeast Pitch Rate and Starter Calculator |
Method: co2 Amount: 0.6 bar Temp: 4 °C CO2 Level: 2.2 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
115 | 4.6 | 44.7 | 227.5 | 77.7 | 5 |
Filter tap water through Brita filter. | |||||
Mash Chemistry and Brewing Water Calculator |
My standard NEIPA recipe. Not OTT on hops but does the job. Just be careful on the first dry hop, that yeast can go crazy!
Any base malt can be used, Golden Promise is always good but standard pale malt or Maris Otter can be used. Lots of flaked wheat and flaked oats is essential.
Magnum or any any hop can be used for bittering. Lots of hop in whirlpool. First dry hop when attenuation gets to 50%. That's normally 1-2 days depending on yeast. Then final dry hop just before end of fermentation.
Good old London III used. Grow from slope and grow to 1L. This yeast will produce a think foam when ferementing and adding dry hop can activate yeast. Blow offs are common with this yeast.
Ferment slightly higher temp, about 21 C is good. A little pressure, max 5 psi can be added after first dry hop to stop yeast going made and causing blow off.
Filter water and add more CaCl2 than CaSO4. Some lactic acid or CRS is needed for low mash pH.
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 |