Prepare 42.93 L Water for Brewing
| Amount |
Item |
Type |
| 0.50 items |
.Campden tablet (Mash 60.0 min) |
Misc |
| 3.22 gm |
Calcium Chloride (Mash 60.0 min) |
Misc |
| 3.22 gm |
Chalk (Mash 60.0 min) |
Misc |
| 5.37 gm |
Gypsum (Calcium Sulfate) (Mash 60.0 min) |
Misc |
| 42.93 L |
.New APA Water |
Water |
|
|
Ingredients for Mashing
| Amount |
Item |
Type |
% or IBU |
| 5.67 kg |
..Pale Ale (Weyermann) (3.3 SRM) |
Grain |
81.90 % |
| 0.82 kg |
.Munich I (Weyermann) (8.1 SRM) |
Grain |
11.80 % |
| 0.35 kg |
.Cara-Pils (Weyermann) (2.5 SRM) |
Grain |
5.00 % |
| 0.09 kg |
.Cara Malt (Bairds) (17.8 SRM) |
Grain |
1.30 % |
|
|
.NMOSBS
| Step Time |
Name |
Description |
Step Temp |
| 60 min |
Mash In |
Add 19.04 L of water at 68.6 C |
63.0 C |
| 10 min |
Sacc Rest 2 |
Add 4.76 L of water at 92.4 C |
68.3 C |
|
• pH:_________________
• Init Temp:________°C
• End Temp:_________°C
• RunoffVol:_________L
• SG:_________________ |
• Sparge with 19.13 L of 75.6 C water.
|
• HLTTemp:__________°C
• SprgTemp:_________°C
• SG:_________________
• pH:_________________ |
• Estimated pre-boil volume of 35.50 L with an SG of 1.046
Boil Ingredients
| Boil |
Amount |
Item |
Type |
| 90 min |
24.00 gm |
.Warrior [17.20 %] (90 min) |
Hops |
| 30 min |
18.00 gm |
.Cascade, US [5.80 %] (30 min) |
Hops |
| 30 min |
18.00 gm |
.Centennial [9.20 %] (30 min) |
Hops |
| 10 min |
0.40 gm |
.Koppafloc (Boil 10.0 min) |
Misc |
Steep Aroma Hops
| Amount |
Item |
Type |
% or IBU |
| 52.00 gm |
.Cascade, US [5.80 %] (30 min) (Aroma Hop-Steep) |
Hops |
- |
|
• PreVol:____________L
• PreTemp:__________°C
• PreSG:______________
• PostVol(hot):______L
• PostVol(cold):_____L
• Boil started:_______ |
| • Chill and whirlpool wort, let settle for at least 20 minutes |
• T chill:___________m
|
• Siphon wort to primary fermenter and aerate wort.
• Estimated 20.00 L into the fermenter at an SG of 1.070 SG |
• OG:_________________
• Vol:_______________L |
• The night before brew day - decant spent wort from starter and add slurry to measuring cylinder.
Ingredients for Fermentation
| Amount |
Item |
Type |
% or IBU |
| 1 Pkgs |
London ESB Ale (Wyeast Labs #.1968) |
Yeast-Ale |
|
|
• StarterVol:_______mL
• SlurryPitch:______mL
|
| • Ferment in primary at 17.0 C |
|
Final Ingredients
| Amount |
Item |
Type |
% or IBU |
| 30.00 gm |
.Cascade, US [5.80 %] (Dry Hop 5 days) |
Hops |
- |
| 44.00 gm |
.Cascade, US [5.80 %] (Dry Hop 3 days) |
Hops |
- |
| 44.00 gm |
.Centennial [9.20 %] (Dry Hop 3 days) |
Hops |
- |
| 30.00 gm |
.Centennial [9.20 %] (Dry Hop 5 days) |
Hops |
- |
| 14.00 gm |
.Amarillo [8.20 %] (Dry Hop 5 days) |
Hops |
- |
| 14.00 gm |
.Simcoe [12.30 %] (Dry Hop 5 days) |
Hops |
- |
|
|
| • Bottle beer at 15.6 C with 113.3 gm of corn sugar. |
• Date:_______________
• FG: ________________
|