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Krush 2.5

Name: Krush 2.5
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 5.5 gallons
Cuisine: Homebrewing
Ingredients: 6.5 lb Standard 2-Row; 1 lb Caramel / Crystal 10L; 2.5 lb Maris Otter Extra Pale; 1.6 oz Acidulated; 4 oz Honey Malt; 3 oz Krush - HBC 586 Hops; 3 oz Krush HBC 586 Hops

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Method: All Grain
Style: American IPA
Boil Time: 45 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.3 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 174 calories (Per 12oz)
Carbs: 31.2 g (Per 12oz)

Created: Saturday September 20th 2025

Original Gravity:

1.050

Final Gravity:

1.031

ABV (standard):

2.5%

IBU (tinseth):

15.7

SRM (morey):

5.1

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6.50 lb	Rahr - Standard 2-Row6.5 lb Standard 2-Row	36.8	1.8	62.8%
1 lb	American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L	35	10	9.7%
2.50 lb	Simpsons - Maris Otter Extra Pale2.5 lb Maris Otter Extra Pale	38	1.8	24.2%
1.60 oz	Weyermann - Acidulated1.6 oz Acidulated	27	3.4	1%
4 oz	Honey Malt4 oz Honey Malt	37	25	2.4%
10.35 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
3 oz	Krush - HBC 5863 oz Krush - HBC 586 Hops	Pellet	12	Whirlpool at 175 °F	20 min	15.69	50%
3 oz	Krush HBC 5863 oz Krush HBC 586 Hops	Pellet	12	Dry Hop at 55 °F	Day 3		50%
6 oz / $ 0.00

Show Summary View

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
7 gal			176 °F	176 °F	30 min
Starting Mash Thickness: 2.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
4 g	Calcium Chloride (anhydrous)	Water Agt	Mash	0 min.
2 g	Canning Salt	Water Agt	Mash	0 min.
5 g	Epsom Salt	Water Agt	Mash	0 min.
7 g	Gypsum	Water Agt	Mash	0 min.
60 g	maltodextrine	Water Agt	Boil	5 min.
1 each	Whirlfloc	Fining	Boil	5 min.
3 g	Yeast Nutrient	Other	Boil	5 min.
7 ml	Lactic acid	Water Agt	Whirlpool	0 min.
60 ml	glycerin	Water Agt	Kegging	0 min.
6 g	Gelatin	Fining	Kegging	0 min.

Yeast

Lallemand - LALBREW® WINDSOR BRITISH-STYLE BEER YEAST

Amount:	1 Each	Cost:
Attenuation (custom):	38%	Flocculation:	Low
Optimum Temp:	59 - 72 °F	Starter:	No
Fermentation Temp:	70 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 90 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: -12 psi Temp: 68 °F CO₂ Level: 0 Volumes

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
110	15	15	50	275	0
Added 7ml lactic acid to get wort <4.6 ph, (food save) before pitching yeast Mashed @ 176 deg. for 30 minutes 30 min. boil
Mash Chemistry and Brewing Water Calculator

Notes

Added 7ml lactic acid to get wort <4.6 ph, (food save) before pitching yeast

Mashed @ 176 deg. for 40 minutes
30 min. boil
Lactose, whirlfloc and yeast nutrient 5min boil.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2026-06-22 13:40 UTC

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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Amount	Variety	IBU	Bill %
3 oz	Krush - HBC 586 (Pellet)	15.69	50%
3 oz	Krush HBC 586 (Pellet)		50%
6 oz / $ 0.00