Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
3 kg | United Kingdom - Lager | 38 | 1.4 | 54.5% | |
1 kg | Briess - Rye Malt | 36.8 | 3.7 | 18.2% | |
0.50 kg | Gladfield - Flaked Spelt | 32.2 | 1.7 | 9.1% | |
1 kg | GB - US - Spelt Grain | 8 | 1.8 | 18.2% | |
5.50 kg / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
15 g | First Gold | Pellet | 7.5 | Boil | 60 min | 17.46 | 30% | |
15 g | First Gold | Pellet | 7.5 | Boil | 15 min | 8.66 | 30% | |
20 g | First Gold | Pellet | 9 | Dry Hop | 4 days | 40% | ||
50 g / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
0.78 ml | Lactic acid | Water Agt | Mash | 1 hr. | |
1 tsp | Gypsum | Water Agt | Mash | 1 hr. | |
2.50 tsp | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
0.50 each | Protafloc | Fining | Boil | 15 min. |
Omega Yeast Labs - Belgian Saison II OYL-042 | ||||||||||||||||
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$ 0.00 |
Method: co2 CO2 Level: 3.25 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
11 L | Crushed Spelt + 800g Crushed Lager in separate pot | Infusion | -- | 62 °C | 20 min |
11 L | Boil for 20mins | Temperature | -- | 100 °C | 20 min |
4 L | Main mash - add cold water to bring to temp | Infusion | 20 °C | 68 °C | 60 min |
15 L | Batch Sparge | Sparge | -- | 75 °C | 15 min |
Starting Mash Thickness:
3 L/kg |
Water | Liters |
---|---|
Strike water volume at mash thickness of 3 L/kg | 16.5 |
Mash volume with grains | 20.1 |
Grain absorption losses | -5.5 |
Remaining sparge water volume (equipment estimates 14.8 L) | 18.4 |
Mash Lauter Tun losses | -0.9 |
Pre boil volume (equipment estimates 24.9 L) | 28.5 |
Boil off losses | -5.7 |
Hops absorption losses (first wort, boil, aroma) | -0.2 |
Post boil Volume | 19 |
Going into fermentor | 19 |
Total: | 34.9 |
Equipment Profile Used: | System Default |