Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
10 lb | Crisp Malting - No.19 Floor Malt Maris Otter | 37 | 3 | 67.8% | |
1 lb | Munich Dark 20L | 34 | 20 | 6.8% | |
1 lb | American - Chocolate | 29 | 350 | 6.8% | |
0.75 lb | American - Carapils (Dextrine Malt) | 33 | 1.8 | 5.1% | |
0.50 lb | American - Caramel / Crystal 90L | 33 | 90 | 3.4% | |
0.50 lb | Crisp Malting - Pale Chocolate | 32.7 | 220 | 3.4% | |
1 lb | Briess - DME Munich - (late boil kettle addition) | 45 | 8 | 6.8% | |
14.75 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
0.75 oz | Nugget | Pellet | 15.8 | Boil | 60 min | 38.27 | 27.3% | |
0.75 oz | Willamette | Pellet | 7.1 | Boil | 20 min | 10.42 | 27.3% | |
0.75 oz | Crystal | Pellet | 2.3 | Boil | 20 min | 3.37 | 27.3% | |
0.25 oz | Crystal | Pellet | 2.3 | Aroma | 0 min | 9.1% | ||
0.25 oz | Willamette | Pellet | 7.1 | Aroma | 0 min | 9.1% | ||
2.75 oz / $ 0.00 |
Fermentis - Safale - English Ale Yeast S-04 | ||||||||||||||||
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$ 0.00 |
CO2 Level: 0 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
3.5 gal | Infusion | 163 °F | 155 °F | 60 min | |
3 gal | Sparge | 170 °F | 165 °F | 15 min |
Water | Gallons | Quarts |
---|---|---|
Strike water volume at mash thickness of 1.75 qt/lb | 6.02 | 24.1 |
Mash volume with grains | 7.12 | 28.5 |
Grain absorption losses | -1.72 | -6.9 |
Remaining sparge water volume | 2.95 | 11.8 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 7.65 g | 30.6 qt) | 7 | 28 |
Volume increase from sugar/extract (late additions) | 0.07 | 0.3 |
Boil off losses | -1.88 | -7.5 |
Hops absorption losses (first wort, boil, aroma) | -0.1 | -0.4 |
Post boil volume (equipment estimates 5.1 g | 20.4 qt) | 5.75 | 23 |
Estimated amount in fermentor | 5.75 | 23 |
Total: | 8.97 | 35.9 |
Equipment Profile Used: | System Default |