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Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
19 lb | American - Pale 2-Row19 lb Pale 2-Row | 37 | 1.8 | 83.5% | |
0.50 lb | United Kingdom - Crystal 45L0.5 lb Crystal 45L | 34 | 45 | 2.2% | |
0.25 lb | United Kingdom - Pale Chocolate0.25 lb Pale Chocolate | 33 | 207 | 1.1% | |
1 lb | American - Victory1 lb Victory | 34 | 28 | 4.4% | |
2 lb | German - Munich Light2 lb Munich Light | 37 | 6 | 8.8% | |
22.75 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
3 oz | Northern Brewer3 oz Northern Brewer Hops | Leaf/Whole | 7.8 | Boil | 75 min | 37.5% | ||
2 oz | Northern Brewer2 oz Northern Brewer Hops | Leaf/Whole | 7.8 | Boil | 10 min | 25% | ||
3 oz | Northern Brewer3 oz Northern Brewer Hops | Leaf/Whole | 7.8 | Aroma | 1 min | 37.5% | ||
8 oz / $ 0.00 |
Amount | Variety | Cost | IBU | Bill % |
---|---|---|---|---|
8 oz | Northern Brewer (Leaf/Whole) 7.9999999817006 oz Northern Brewer (Leaf/Whole) Hops | 0 | 100% | |
8 oz / $ 0.00 |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
36 | Start at 145 and then jump to 155 | Infusion | -- | 153 °F | 60 min |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
1 each | whirlfoc | Fining | Boil | 15 min. | |
1 tbsp | gelatin | Fining | Primary | -- | |
2 tbsp | yeast nutrient | Other | Primary | 5 min. |
White Labs - San Francisco Lager Yeast WLP810 | ||||||||||||
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$ 0.00 Yeast Pitch Rate and Starter Calculator |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
60 | 7 | 7 | 28 | 141 | 7 |
ca2 60 mg2 7 so4 141 na 7 cl 28 hco3 7 baking soda 1gram gypsum 18 grams calcium chloride 4.5 grams epsom salt 7 grams canning salt 1 gram OR Tasty's Tasty's IPA water Profile. Below Measurements are for 22 gallons of water baking soda - 7 grams gypsum - 38 grams calcium chloride - 8 grams epsom - 20 |
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Mash Chemistry and Brewing Water Calculator |
Strike with 9 gallons at 166 to hit 153. Verify Mash PH is 5.2. Adjust if necessary with lactic acid. Sparge with 11 gallons at 165-170
Pitch yeast at 50. Add 1vl for 2min of pure 02 prior to pitching. Ferment at 58. Raise to 65 degrees after a few days to clear diactyle.
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 |