hulkavitch
Well-Known Member
First AG recipe. Looking for direction/critics
I was thinking that I would treat the mash water with the equivalent amount of salts and then add the remainder to the brew kettle as per Jamil and Palmer in the Waterganza podcast.
Cream Ale All Grain
Batch Size (fermenter): 5.00 gal Boil Size: 8.22 gal
Boil Time: 75 min
End of Boil Volume 5.98 gal Fermentation: Ale, Two Stage
Equipment: Pot (18.5 Gal/70 L) and Cooler (9.5 Gal/40 L) - All Grain
Brewhouse Efficiency: 68.00 % Est Mash Efficiency 79.2 %
9.40 gal RO water
2.50 g Calcium Chloride (Mash 60.0 mins)
2.50 g Epsom Salt (MgSO4) (Mash 60.0 mins)
4 lbs 1.8 oz Pale Malt (2 Row) US (2.0 SRM)
4 lbs 1.8 oz Pilsner (2 Row) Ger (2.0 SRM)
13.2 oz Corn, Flaked (1.3 SRM)
1.00 oz Liberty [4.30 %] - Boil 60.0 min
1.00 Items Whirlfloc Tablet (Boil 15.0 mins)
8.0 oz Sugar, Table (Sucrose) [Boil for 15 min](1.0 SRM)
0.50 oz Liberty [4.30 %] - Boil 0 min
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 ml]
Measured Original Gravity: Measured Final Gravity: 1.010 SG Actual Alcohol by Vol: 4.7 %
Sparge Water: 6.48 gal
Sparge Temperature: 170.0 F
Total Grain Weight: 9 lbs 8.7 oz
Mash @149 for 60 mins

Mash In Add 11.67 qt of water at 163.7 F 
Batch sparge: Drain mash tun, add 6.48gal of 170.0 F water stir resettle and drain.
Thanks
I was thinking that I would treat the mash water with the equivalent amount of salts and then add the remainder to the brew kettle as per Jamil and Palmer in the Waterganza podcast.
Cream Ale All Grain
Batch Size (fermenter): 5.00 gal Boil Size: 8.22 gal
Boil Time: 75 min
End of Boil Volume 5.98 gal Fermentation: Ale, Two Stage
Equipment: Pot (18.5 Gal/70 L) and Cooler (9.5 Gal/40 L) - All Grain
Brewhouse Efficiency: 68.00 % Est Mash Efficiency 79.2 %
9.40 gal RO water
2.50 g Calcium Chloride (Mash 60.0 mins)
2.50 g Epsom Salt (MgSO4) (Mash 60.0 mins)
4 lbs 1.8 oz Pale Malt (2 Row) US (2.0 SRM)
4 lbs 1.8 oz Pilsner (2 Row) Ger (2.0 SRM)
13.2 oz Corn, Flaked (1.3 SRM)
1.00 oz Liberty [4.30 %] - Boil 60.0 min
1.00 Items Whirlfloc Tablet (Boil 15.0 mins)
8.0 oz Sugar, Table (Sucrose) [Boil for 15 min](1.0 SRM)
0.50 oz Liberty [4.30 %] - Boil 0 min
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 ml]
Measured Original Gravity: Measured Final Gravity: 1.010 SG Actual Alcohol by Vol: 4.7 %
Sparge Water: 6.48 gal
Sparge Temperature: 170.0 F
Total Grain Weight: 9 lbs 8.7 oz
Mash @149 for 60 mins

Mash In Add 11.67 qt of water at 163.7 F 
Batch sparge: Drain mash tun, add 6.48gal of 170.0 F water stir resettle and drain.
Thanks