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Demo for LemonSqueezy
| Name | Type | Added | Weight | % | Color |
|---|---|---|---|---|---|
| 2-Row Pale Malt(United States) | Malt | Mash | 5.1 kg | 85.1% | 3.5 EBC |
| Wheat Malt(Germany) | Malt | Mash | 896 g | 14.9% | 3.9 EBC |
| Total | 6 kg | 100% | |||
| Name | Usage | Weight | AA% | IBU | Time |
|---|---|---|---|---|---|
| Citra(United States) | Boil | 45 g | 13% | 23.394% | 10 min |
| Citra(United States) | Whirlpool (85°C) | 15 g | 13% | 1.66% | 15 min |
| Simcoe(United States) | Dry hop | 30 g | 13% | — | 5 d |
| Total | 90 g | 25 | |||
| Name | Lab | Quantity | Attenuation | Temp |
|---|---|---|---|---|
| LalBrew Verdant IPA(Verdant IPA) | Lallemand | 1 pkt | 77% | 18°C–23°C |
| Total | 1 pkt | |||
| Name | Temperature | Volume |
|---|---|---|
| Mash water | 75°C | 16.2 L |
| Sparge water | — | 11.4 L |
| Total water | 27.6 L | |
| Mash volume | 20.2 L | |
| Pre-boil volume | 24.0 L | |
| Boil volume (hot) | 24.8 L | |
The recipe has no water treatment – this water gives calcium 0 ppm and mash pH 5.71.
| Total | Mash water (16.2 L) | Sparge water (11.4 L) | |
|---|---|---|---|
| Gypsum – CaSO₄ | 4 g | 2.3 g | 1.7 g |
| Calcium chloride – CaCl₂ | 3 g | 1.8 g | 1.2 g |
| Epsom salt – MgSO₄ | 1.5 g | 0.9 g | 0.6 g |
| Baking soda – NaHCO₃ | 1.5 g | 0.9 g | 0.6 g |
| Chalk – CaCO₃ | 0.5 g | 0.3 g | 0.2 g |
| Lactic acid (88%) | 2.4 mL | 2.4 mL | — |
The additions are a suggestion for your water and are not saved to the recipe.
| Step | Type | Temp | Time | L/kg |
|---|---|---|---|---|
| Saccharification | Infusion | 68°C | 60 min | 2.7 L/kg |
| Mash Out | Temperature | 78°C | 10 min | — |
| Total (2 steps) | 68°C → 78°C | 70 min | ||
| Phase | Type | Temp | Days | Day |
|---|---|---|---|---|
| Primary fermentation | Primary fermentation | 21°C | 7 d | 1–7 |
| Diacetyl rest | Diacetyl rest | 22°C | 2 d | 8–9 |
| Dry hopping | Dry hopping | 21°C | 5 d | 10–14 |
| Cold crash | Cold crash | 2°C | 2 d | 15–16 |
| Total (4 phases) | 21°C → 22°C → 21°C → 2°C | 16 d | ||
Demo brew