{{ reading.comment }}
| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 9 lb | US - Pale 2-Row9 lb Pale 2-Row | 37 | 1.8 | 69.2% | |
| 1 lb | United Kingdom - Crystal 140L1 lb Crystal 140L | 33 | 140 | 7.7% | |
| 0.63 lb | American - Chocolate0.625 lb Chocolate - (late mash tun addition) | 29 | 350 | 4.8% | |
| 0.25 lb | United Kingdom - Black Patent0.25 lb Black Patent - (late mash tun addition) | 27 | 525 | 1.9% | |
| 1 lb | American - Special Roast1 lb Special Roast | 33 | 50 | 7.7% | |
| 1 lb | Flaked Oats1 lb Flaked Oats | 33 | 2.2 | 7.7% | |
| 2 oz | German - Acidulated Malt2 oz Acidulated Malt | 27 | 3.4 | 1% | |
| 13 lbs / $ 0.00 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 1 oz | Galena1 oz Galena Hops | Pellet | 13 | Boil | 60 min | 46.32 | 50% | |
| 1 oz | Centennial1 oz Centennial Hops | Leaf/Whole | 10.8 | Boil | 1 min | 1.51 | 50% | |
| 2 oz / $ 0.00 | ||||||||
| Amount | Variety | Cost | IBU | Bill % |
|---|---|---|---|---|
| 1 oz | Galena (Pellet) 0.99999999771257 oz Galena (Pellet) Hops | 46.32 | 50% | |
| 1 oz | Centennial (Leaf/Whole) 0.99999999771257 oz Centennial (Leaf/Whole) Hops | 1.51 | 50% | |
| 2 oz / $ 0.00 | ||||
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| 5.6 gal | Strike | 161 °F | 152 °F | 60 min | |
| 3.2 gal | Sparge | 168 °F | 168 °F | 15 min | |
|
Starting Mash Thickness:
1.7 qt/lb Starting Grain Temp: 65 °F |
|||||
| Amount | Name | Cost | Type | Use | Time |
|---|---|---|---|---|---|
| 4.60 g | Gypsum (Calcium Sulfate) | Water Agt | Mash | 0 min. | |
| 6 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 0 min. | |
| 0.60 g | Epsom Salt (MgSO4) | Water Agt | Mash | 0 min. | |
| 0.60 g | Baking Soda | Water Agt | Mash | 0 min. |
| White Labs - California Ale V Yeast WLP051 | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
||||||||||||||||
| $ 0.00 Yeast Pitch Rate and Starter Calculator |
| Method: co2 Amount: 10.23 psi Temp: 36 °F CO2 Level: 2.5 Volumes |
| Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
|---|---|---|---|---|---|
| 114 | 10 | 22 | 119 | 126 | 90 |
|
4 g CaSO4 5 g CaCL2 1 g MgSo4 4 oz acidulated 2 ml lactic pH~5.29 |
|||||
| Mash Chemistry and Brewing Water Calculator | |||||
Augmented recipe based on Ballast Point...
*Used Bairds British Crystal 135/165L v. Crystal 140
LATE ADDITIONS of chocolate and black patent malts to avoid astringent flavors.
DRY HOP ADD: Roasted Cocao and vanilla bean (1 week)
Notes: amazing efficiency on first batch. slightly stronger beer than anticipated. good flavor overall, mouthfeel was a bit "thin" maybe due to higher alcohol? --
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 |
Recipe Tools ▼
Brew!
