Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
8.70 lb | Blacklands - Silver Star 2-row | 35 | 4 | 81.5% | |
10 oz | American - Caramel / Crystal 120L | 33 | 120 | 5.9% | |
5 oz | American - Chocolate | 29 | 350 | 2.9% | |
5 oz | Belgian - De-Bittered Black | 34 | 566 | 2.9% | |
10 oz | German - Carapils | 35 | 1.3 | 5.9% | |
0.10 lb | Lactose (Milk Sugar) - (late boil kettle addition) | 41 | 1 | 0.9% | |
170.80 oz / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
1.50 oz | Domestic Hallertau | Leaf/Whole | 3.9 | Boil | 60 min | 13.35 | 37.5% | |
1 oz | Nugget | Leaf/Whole | 14 | Boil | 10 min | 11.58 | 25% | |
1.50 oz | Domestic Hallertau | Leaf/Whole | 3.9 | Boil | 0 min | 37.5% | ||
4 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
1 lb | Lac | Fining | Sparge | 0 min. | |
5 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
5 g | Gypsum | Water Agt | Mash | 1 hr. | |
3 g | Baking Soda | Water Agt | Mash | 1 hr. |
Wyeast - Thames Valley Ale 1275 | ||||||||||||||||
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$ 0.00 |
Method: co2 CO2 Level: 2.75 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
77.7 | 1 | 27.9 | 76.2 | 85.7 | 93 |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
4 gal | Strike | 152 °F | 152 °F | 60 min | |
3 gal | Sparge | -- | -- | -- | |
Starting Mash Thickness:
1.5 qt/lb Starting Grain Temp: 155 °F |
Water | Gallons | Quarts |
---|---|---|
Strike water volume at mash thickness of 1.5 qt/lb | 3.97 | 15.9 |
Mash volume with grains (equipment estimates 0.81 g | 3.2 qt) | 4.81 | 19.2 |
Grain absorption losses | -1.32 | -5.3 |
Remaining sparge water volume (equipment estimates 0.75 g | 3 qt) | 0.61 | 2.4 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 3.14 g | 12.6 qt) | 3 | 12 |
Volume increase from sugar/extract (late additions) | 0.01 | 0 |
Boil off losses | -1.5 | -6 |
Hops absorption losses (first wort, boil, aroma) | -0.15 | -0.6 |
Post boil Volume | 1.5 | 6 |
Top off amount | 4 | 16 |
Going into fermentor | 5.5 | 22 |
Total: | 4.57 | 18.3 |
Equipment Profile Used: | System Default |