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| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 20 lb | American - Pale 2-Row20 lb Pale 2-Row - (late boil kettle addition) | 37 | 1.8 | 75.5% | |
| 2 lb | United Kingdom - Black Patent2 lb Black Patent | 27 | 525 | 7.5% | |
| 0.75 lb | United Kingdom - Crystal 60L0.75 lb Crystal 60L | 34 | 60 | 2.8% | |
| 0.75 lb | United Kingdom - Crystal 70L0.75 lb Crystal 70L | 34 | 70 | 2.8% | |
| 1 lb | United Kingdom - Pale Chocolate1 lb Pale Chocolate | 33 | 207 | 3.8% | |
| 2 lb | Milk Sugar2 lb Milk Sugar | 35 | 1 | 7.5% | |
| 26.50 lbs / $ 0.00 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 2.25 oz | Cascade2.25 oz Cascade Hops | Leaf/Whole | 7 | Boil | 90 min | 100% | ||
| 2.25 oz / $ 0.00 | ||||||||
| Amount | Variety | Cost | IBU | Bill % |
|---|---|---|---|---|
| 2.25 oz | Cascade (Leaf/Whole) 2.2499999948533 oz Cascade (Leaf/Whole) Hops | 100% | ||
| 2.25 oz / $ 0.00 | ||||
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| 36 | 157 | Infusion | -- | 157 °F | 60 min |
| Amount | Name | Cost | Type | Use | Time |
|---|---|---|---|---|---|
| 1 each | whirlfoc | Fining | Boil | 15 min. | |
| 1 tbsp | gelatin | Fining | Primary | 0 min. | |
| 3 tbsp | yeast nutrient | Other | Primary | 5 min. | |
| 1 each | oak cube | Other | Primary | 1 min. | |
| 12 oz | Coffee (secondary espresso) | Other | Bottling | 1 min. |
| White Labs - Dry English Ale Yeast WLP007 | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
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| $ 0.00 Yeast Pitch Rate and Starter Calculator |
| Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
|---|---|---|---|---|---|
| 0 | 0 | 0 | 0 | 0 | 0 |
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Tasty's water program for all Malty or dark beers - this is for 22 gallons using RODI water baking soda - 8 grams gypsum - 11 grams calcium chloride - 16 grams epsom salt - 10 grams canning salt - 1 gram |
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| Mash Chemistry and Brewing Water Calculator | |||||
Strike with 10 gallons at 170 to hit 157. Verify Mash PH is 5.2. Adjust if necessary with lactic acid. Sparge with 12 gallons at 165-170. Use a low attenuating yeast.
Pitch yeast at 60. Add 1vl for 2min of pure 02 prior to pitching. Ferment at 64. Raise to 65 degrees after a few days to clear diacytle.
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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