Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
7.10 g |
Cascade7.1 g Cascade Hops |
|
Pellet |
6.7 |
Boil at 212 °F
|
20 min |
3.82 |
5.9% |
|
7.10 g |
Cascade7.1 g Cascade Hops |
|
Pellet |
6.7 |
Boil at 212 °F
|
5 min |
1.26 |
5.9% |
|
21.25 g |
Columbus21.25 g Columbus Hops |
|
Pellet |
15 |
Boil at 202 °F
|
5 min |
8.42 |
17.6% |
|
7.10 g |
Yakima Chief Hops - Simcoe LupuLN2 (Cryo)7.1 g Simcoe LupuLN2 (Cryo) Hops |
|
Lupulin Pellet |
23 |
Boil at 212 °F
|
5 min |
4.31 |
5.9% |
|
21.25 g |
Yakima Chief Hops - Amarillo Cryo21.25 g Amarillo Cryo Hops |
|
Lupulin Pellet |
16 |
Whirlpool at 175 °F
|
15 min |
5.13 |
17.6% |
|
1 oz |
Artisan - Galaxy1 oz Galaxy Hops |
|
Pellet |
14 |
Dry Hop at 34 °F
|
Day 5 |
9.99 |
23.5% |
|
1 oz |
Yakima Chief Hops - Cascade1 oz Cascade Hops |
|
Pellet |
6.3 |
Dry Hop at 34 °F
|
Day 5 |
4.49 |
23.5% |
|
120.50 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
8 gal |
Overnight Mash |
Infusion |
155 °F |
152 °F |
600 min |
|
|
Mash-out |
Temperature |
152 °F |
167 °F |
15 min |
Starting Mash Thickness:
3.2 qt/lb
Starting Grain Temp:
70 °F |
Yeast
|
White Labs - White Labs - WLP001 Dry Ale Yeast
|
|
Amount:
|
11.50 Grams |
Cost:
|
|
|
Attenuation (custom):
|
76%
|
Flocculation:
|
Low |
|
Optimum Temp:
|
68 - 73 °F |
Starter:
|
No |
|
Fermentation Temp:
|
66 °F
|
Pitch Rate:
|
1.0 (M cells / ml / ° P)
302 B cells required
|
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Priming
|
Method: co2
Amount: 12.49 psi
Temp: 40 °F
CO2 Level: 2.52 Volumes |
Target Water Profile
American Amber Ale
| Ca+2 |
Mg+2 |
Na+ |
Cl- |
SO4-2 |
HCO3- |
|
125 |
10 |
32 |
130 |
246 |
43 |
Carencro Water Diluted 69%
8.0 gallons TOTAL
2.68 gallons distilled water and 5.22 gal Carencro water. Adjusted for 8 gallons.
If needed (if pH is higher than 5.5), add acid to bring it down to 5.4. |
|
Mash Chemistry and Brewing Water Calculator
|
Notes
BEFORE BREW DAY...
2.78 gallons (2 gallons + 12.5 fl oz) distilled water and 5.22 gal (5 gallons + 3.5 fl oz) Carencro water. Adjusted for 8 gallons.
Since dry yeast will be used for this batch, there is no need to prepare a starter.
OVERNIGHT MASH...
This be started about 21:00 (10:00 pm) the evening before.
Important: recirculation does not start now, and pump should not be used until the overnight mash is completed the next day. Water should remain in the main kettle.
Carencro Water Diluted 69%
8.0 gallons TOTAL
Local water: 5.22 gal
Distilled water: 2.78 gal
Add Campden tablet, dissolve, then add water salts and stir vigorously.
Heat water to 155° F.
After stirring ingredients into the water, and 10 minutes have passed, measure pH. If needed (if pH is higher than 5.5), add acid to bring it down to 5.4.
SACCHARIFICATION REST (OVERNIGHT MASH)
With heating element set to about 55% power, maintain the temperature of the mash at 152° F. It will remain at this temperature.
The Brew Commander is programmed to hold the 152 deg temp for 10 hours. Yes, ten hours.
The next morning, after the 10 hour rest, it's time to move ahead to the mash out, 168° F for 10 minutes.
About 30 minutes before the mash-out is scheduled to begin, START RECIRCULATION and allow mash to adjust to 152° F.
MASH-OUT
Temperature will ramp up to 168° F. Let it rest here for 10 minutes, then TURN OFF the pump.
RAISING THE BASKET
First, remove the recirculation tube from the basket. Now, with the pump turned off, close the valve for the outlet of the pump, lift the grain basket, and secure to the top of the vessel. With the pump OFF, and the valve coming from the pump CLOSED, adjust the 3-way valve so that flow to the recirculation arm is cut off. Very important step here!
Remove the hose that goes to the recirculation arm, and drain whatever wort there is in there into a cup, to go back into the kettle. Now, it's time to transfer recirculating wort to the grain in the hanging grain basket.
RINSING THE GRAINS
Using the hose installed in the last step, hold the hose over the grain basket, and secure it there. Now, open the valves and turn on the pump. Flow rate should be steady, not too fast. Continue rinsing the grains for 10 minutes. Then, turn off the pump, and let grains drain wort into the kettle for about 5 minutes.
When the grain basket has finished draining, transfer the basket to the Home Depot bucket. While the draining is taking place, start ramping up to the boil at 100% power. After draining is complete, transfer the liquid to the boiling kettle. When the basket is done draining into the bucket, transfer this wort to the kettle, and mix thoroughly. Now, take a gravity reading with the refractometer.
BOIL
Turn off all valves...
Ramp up to the boil at 100% power. This is a 60 minute boil. First hop addition is not until 20 minutes before the end of the boil.
As the boil is getting underway, make sure the chiller and hoses are set up properly for recirculation.
FIRST HOP ADDITION - 20 min remaining
0.25 oz Cascade
SECOND HOP ADDITION - 5 minutes remaining
0.25 oz Cascade
0.75 oz Columbus
0.25 oz Simcoe Cryo
Add Super Moss and yeast nutrient about 20 minutes before the end of the boil.
WHIRLPOOL
At the end of the boil, allow the temperature of the wort to drop to about 200 deg F. Then, open valves so wort is flowing through chiller. Allow this for 5-10 min.
Lowering temp to around 165 deg F
Using the Therminator chiller, bring temp down to 180 deg F, and turn off hose water. Allow temp to settle around 165 deg F.
Last Updated and Sharing
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- Last Updated: 2025-03-20 21:17 UTC
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Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
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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