water chemistry:
Calcium: 100ppm
Chloride: 136ppm
Sulfates: 75ppm
Sodium: 14ppm
Magnesium: 6ppm
Bicarbonates: 25ppm
water additions:
banking soda: 1 gram/.23 tsp
gypsum: 1.45 gram/.36 tsp
calcium chloride: 5.5 grams/ 1.62 tsp
epsom salt: 1 gram/.23 tsp
Mash:
158F for 60min
1st hop at 214F, 2nd at 187F, 3rd at 180, 4th at 170F w/.8oz hop stand for 15min, dry hop w/ 2.15 oz
Dry hop at 3 days w/2oz
original gravity 1.053
Fermentables
100% - 2-Row - US
6.5
37
1
Mash
Hops
HBC 366
0.4
Pellet
FlameOut
0 min(s)
14.2
0.0
HBC 366
0.4
Pellet
FlameOut
0 min(s)
14.2
0.0
HBC 366
0.4
Pellet
FlameOut
0 min(s)
14.2
0.0
HBC 366
0.4
Pellet
FlameOut
0 min(s)
14.2
0.0
HBC 366
0.4
Pellet
FlameOut
0 min(s)
14.2
0.0
HBC 366
0.4
Pellet
FlameOut
0 min(s)
14.2
0.0
HBC 366
2.11
Pellet
DryHop
0 day(s)
14.2
0.0
HBC 366
2
Pellet
DryHop
3 day(s)
14.2
0.0
Yeast
Wyeast London Ale III 1318
73%
Other Stuff
No other stuff in this recipe
Mash Steps
No mash steps in this recipe
Special Instructions
1.whirlpool hops added as follows .4oz at 212F/30min, 190F/20min, 185F/15min, 180F/10min, 175F/5min, 170F/0min. hopstand at 170F for 15min before chilling
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