| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 7 kg | Gladfield - Munich Malt | 36.8 | 7.87 | 77.1% | |
| 2 kg | New Zealand - Pilsner Malt | 37.3 | 1.93 | 22% | |
| 0.08 kg | United Kingdom - Chocolate | 34 | 425 | 0.9% | |
| 9.08 kg / $ 0.00 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 12 g | Warrior | Pellet | 16.2 | Boil | 60 min | 20.42 | 100% | |
| 12 g / $ 0.00 | ||||||||
| Amount | Name | Cost | Type | Use | Time |
|---|---|---|---|---|---|
| 7 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
| 5 g | Gypsum | Water Agt | Mash | 1 hr. | |
| 3 ml | Lactic acid | Water Agt | Mash | 1 hr. | |
| 1 each | Whirlfloc | Water Agt | Mash | 10 min. |
| White Labs - German Bock Lager Yeast WLP833 | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
||||||||||||||||
| $ 0.00 |
| CO2 Level: 2.44 Volumes |
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| 22.6 L | protein rest | Strike | 59 °C | 54 °C | 20 min |
| 13 L | saccharification rest | Temperature | 53 °C | 67 °C | 45 min |
| pull 1/3 - Boil for 30 minutes to bring to mash out then return for mashout (10 minutes) | Decoction | 67 °C | 100 °C | 30 min | |
| 10 L | Sparge | -- | 77 °C | -- | |
|
Starting Mash Thickness:
2.5 L/kg Starting Grain Temp: 18 °C |
|||||
| Water | Liters |
|---|---|
| Strike water volume at mash thickness of 2.5 L/kg | 22.7 |
| Mash volume with grains | 28.7 |
| Grain absorption losses | -9.1 |
| Remaining sparge water volume | 23.3 |
| Mash Lauter Tun losses | -0.9 |
| Pre boil volume (equipment estimates 32.6 L) | 36 |
| Boil off losses | -8.6 |
| Hops absorption losses (first wort, boil, aroma) | -0.1 |
| Post boil volume (equipment estimates 27.4 L) | 24 |
| Estimated amount in fermentor | 24 |
| Total: | 46 |
| Equipment Profile Used: | System Default |
