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Brew!
Paul Koob
| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 7 lb | United Kingdom - Maris Otter Pale | 38 | 3.75 | 52.3% | |
| 1 lb | Lactose (Milk Sugar) - (late boil kettle addition) | 41 | 1 | 7.5% | |
| 1 lb | American - Roasted Barley | 33 | 300 | 7.5% | |
| 12 oz | American - Caramel / Crystal 60L | 34 | 60 | 5.6% | |
| 12 oz | American - Chocolate | 29 | 350 | 5.6% | |
| 12 oz | American - Munich - 60L | 33 | 60 | 5.6% | |
| 10 oz | Flaked Barley | 32 | 2.2 | 4.7% | |
| 8 oz | Flaked Oats | 33 | 2.2 | 3.7% | |
| 0.50 lb | Rice Hulls | 0 | 0 | 3.7% | |
| 8 oz | American - Wheat | 38 | 1.8 | 3.7% | |
| 214 oz / $ 0.00 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 0.35 oz | Magnum | Pellet | 11.9 | Boil | 60 min | 15.61 | 25.9% | |
| 1 oz | East Kent Goldings | Pellet | 6.1 | Boil | 10 min | 8.29 | 74.1% | |
| 1.35 oz / $ 0.00 | ||||||||
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| 4 gal | Infusion | -- | 151 °F | 60 min | |
| 7 gal | Fly Sparge | -- | 175 °F | 60 min | |
|
Starting Mash Thickness:
1.5 qt/lb |
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| Amount | Name | Cost | Type | Use | Time |
|---|---|---|---|---|---|
| 0.50 tsp | Calcium Chloride | Water Agt | Mash | -- | |
| 0.50 tsp | Gypsum | Water Agt | Mash | -- | |
| 0.50 tsp | Wyeast - Beer Nutrient | Water Agt | Boil | 15 min. | |
| 1 each | Whirlfloc | Water Agt | Boil | 15 min. | |
| 0.50 tsp | Phosphoric acid | Water Agt | Other | -- | |
| 12 g/gal | Distilled Water | Water Agt | Other | -- |
| Fermentis - Safale - American Ale Yeast US-05 | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
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| $ 0.00 |
| Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
|---|---|---|---|---|---|
| 0 | 0 | 0 | 0 | 0 | 0 |
|
REQUIREMENTS: 11 gallons distilled water 1/2 tsp 10 % Phosphoric Acid per 10 gallons in hot liquor 1/2 tsp Calcium Chloride & 1/2 tsp Calcium Sulfate Treat 7 gallons of strike water with: .7 of 1/2 tsp Phosphoric Aid Heat strike water to 168F. (18F above target mash temp 152F) (water heater temp reading is generally 5F lower than actual water temp) Use 4 gallons to mash. Add 1/2 tsp Calcium Chloride & 1/2 tsp Calcium Sulfate directly to mash at dough-in. Top up sparge water to 7 gallon mark and treat the new 4 gallons with: .3 of 1/2 tsp Phosphoric Aid Heat sparge water to 175F. (water heater temp reading is generally 5F lower than actual water temp) |
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| Cost $ | Cost % | |
|---|---|---|
| Fermentables | $ | |
| Steeping Grains (Extract Only) |
$ | |
| Hops | $ | |
| Yeast | $ | |
| Other | $ | |
| Cost Per Barrel | $ 0.00 | |
| Cost Per Pint | $ 0.00 | |
| Total Cost | $ 0.00 |
