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“Kho Dzmao” Krush Pale Ale - Dai Kide

Method: BIAB
Style: American Pale Ale
Boil Time: 30 min
Batch Size: 20 liters (ending kettle volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Dai Kide
Calories: 163 calories (Per 330ml)
Carbs: 17.4 g (Per 330ml)

Created: Wednesday May 7th 2025

Original Gravity:

1.053

Final Gravity:

1.014

ABV (standard):

5.2%

IBU (tinseth):

40.8

SRM (morey):

7.8

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.50 kg	Weyermann - Pale Ale3.5 kg Pale Ale	39	2.3	72.2%
1 kg	Rolled Oats1 kg Rolled Oats	33	2.2	20.6%
0.25 kg	Weyermann - Carahell0.25 kg Carahell	34	10	5.2%
0.10 kg	Weyermann - CaraAroma0.1 kg CaraAroma	36	140	2.1%
4.85 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
30 g	Charles Faram - Magnum30 g Magnum Hops	Pellet	13	Mash at 70 °C	40 min	10.21	9.1%
100 g	Krush (HBC 586)100 g Krush (HBC 586) Hops	Pellet	13	Hop Stand at 80 °C	30 min	19.5	30.3%
25 g	Yakima Valley Hops - BRU-125 g BRU-1 Hops	Pellet	14.4	Hop Stand at 80 °C	30 min	5.4	7.6%
25 g	Yakima Valley Hops - Sabro25 g Sabro Hops	Pellet	15.1	Hop Stand at 80 °C	30 min	5.66	7.6%
100 g	Krush (HBC 586)100 g Krush (HBC 586) Hops	Pellet	13	Dry Hop (High Krausen) at 19 °C	Day 2		30.3%
25 g	Yakima Valley Hops - BRU-125 g BRU-1 Hops	Pellet	14.4	Dry Hop (High Krausen) at 19 °C	Day 2		7.6%
25 g	Yakima Valley Hops - Sabro25 g Sabro Hops	Pellet	15.1	Dry Hop (High Krausen) at 19 °C	Day 2		7.6%
330 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
30 g	Charles Faram - Magnum (Pellet) 30 g Magnum (Pellet) Hops	10.21	9.1%
200 g	Krush (HBC 586) (Pellet) 200 g Krush (HBC 586) (Pellet) Hops	19.5	60.6%
50 g	Yakima Valley Hops - BRU-1 (Pellet) 50 g BRU-1 (Pellet) Hops	5.4	15.2%
50 g	Yakima Valley Hops - Sabro (Pellet) 50 g Sabro (Pellet) Hops	5.66	15.2%
330 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
25 L	Strike at 77C then single infusion	Infusion	77 °C	70 °C	40 min

Other Ingredients

Amount	Name	Type	Use	Time
1 tsp	Ascorbic Acid	Water Agt	Mash	40 min.
4 g	Calcium Chloride (dihydrate)	Water Agt	Mash	40 min.
1 each	Campden Tablet	Water Agt	Mash	40 min.
2 g	Gypsum	Water Agt	Mash	40 min.
1 ml	Lactic acid	Water Agt	Mash	40 min.
1 tsp	Yeast Nutrient	Other	Boil	30 min.

Yeast

Lallemand - Verdant IPA

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	18 - 23 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 92 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.25 Volumes

Target Water Profile

BrewRO Reverse Osmosis

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
110.2	6	7	80.2	61.6	0
Mash Chemistry and Brewing Water Calculator

Recipe Photos

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2025-05-07 19:47 UTC

System Default

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 for

Gallons

Cost by

Final Yield

	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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