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Half Measure

Name: Half Measure
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 36 liters
Cuisine: Homebrewing
Ingredients: 2.25 kg 2 Row; 150 g Caramel / Crystal 20L; 0.5 kg Flaked Barley; 100 g Black Malt; 10 g Magnum Hops

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Method: All Grain
Style: No Profile Selected
Boil Time: 30 min
Batch Size: 36 liters (fermentor volume)
Pre Boil Size: 38 liters
Post Boil Size: 36 liters
Pre Boil Gravity: 1.018 (recipe based estimate)
Post Boil Gravity: 1.019 (recipe based estimate)
Efficiency: 85% (brew house)
Source: G
Calories: 59 calories (Per 330ml)
Carbs: 8.9 g (Per 330ml)

Created: Thursday December 13th 2018

Original Gravity:

1.019

Final Gravity:

1.009

ABV (standard):

1.4%

IBU (tinseth):

10.8

SRM (morey):

9.0

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.25 kg	Malteurop - 2 Row2.25 kg 2 Row	34.3	2.15	75%
150 g	American - Caramel / Crystal 20L150 g Caramel / Crystal 20L	35	20	5%
0.50 kg	Flaked Barley0.5 kg Flaked Barley	32	2.2	16.7%
100 g	Viking - Black Malt100 g Black Malt - (late boil kettle addition)	21	500	3.3%
3 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
10 g	Magnum10 g Magnum Hops		Pellet	15	Boil	30 min	10.8	100%
10 g / $ 0.00

Show Summary View

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
42 L	Yes, 42. Full Vol mash. 3.5c hotter than desired strike temp	Infusion	71 °C	68 °C	60 min
Starting Mash Thickness: 8 L/kg Starting Grain Temp: 20 °C

Other Ingredients

Amount	Name	Type	Use
6 g	Calcium Chloride (dihydrate)	Water Agt	Mash
4 g	Gypsum	Water Agt	Mash
2 g	Epsom Salt	Water Agt	Mash
4 g	Table Salt	Water Agt	Mash
2 g	Baking Soda	Water Agt	Mash
2 g	Lactic acid	Water Agt	Mash

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	1 Each	Cost:
Attenuation (custom):	55%	Flocculation:	High
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	18 °C	Pitch Rate:	0.5 (M cells / ml / ° P) 87 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

Add 100g of 500L Black Malt to 2L (subtracting this water amount from the total amount needed) of cold water 24 hours beforehand. Add all 2L at flamout before transfer

200g was too much. 150g would make for a rich, but comfortable, experience. 100-125g is proper session territory
To head in a porter direction;
Cold Steep style:
Make another 150g to 1L of cold water 24 hours before injecting into chilled keg post ferment. This is the amount needed for each keg. Needs about 5 days to loose it's "worty" character

Hot Steep style:
150g of black malt to 1L per keg. (75c @ 20 mins). Same amount to get a little more bite and loose the wortiness a little early.

dealer's choice * -- Either or, give a full 5 days before judging.

Top up with sinamar to get color (if desired).

Lowering both crystal and black malt to around ~4% were the right move. Drinks like a heavy session pub beer now.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2026-06-21 21:39 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	Cost	IBU	Bill %
10 g	Magnum (Pellet) 10 g Magnum (Pellet) Hops		10.8	100%
10 g / $ 0.00