Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
4 kg | Crisp Malting - Europils Malt |
£ 1.03 / kg £ 4.12 |
37.5 | 1.87 | 85.1% |
500 g | Weyermann - Munich Type I |
£ 1.40 / kg £ 0.70 |
38 | 6 | 10.6% |
200 g | Weyermann - Caramunich Type 1 | 33.5 | 35 | 4.3% | |
4,700 g / £ 4.82 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
20 g | Saaz |
£ 0.04 / g £ 0.78 |
Pellet | 4.7 | Boil | 45 min | 9.7 | 28.6% |
25 g | Mandarina Bavaria |
£ 0.03 / g £ 0.86 |
Pellet | 6.82 | Boil | 30 min | 14.74 | 35.7% |
25 g | Mandarina Bavaria |
£ 0.03 / g £ 0.86 |
Pellet | 6.82 | Boil at 60 °C | 10 min | 6.95 | 35.7% |
70 g / £ 2.50 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
5 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
1.50 g | Epsom Salt | Water Agt | Mash | 1 hr. | |
1.50 g | Gypsum | Water Agt | Mash | 1 hr. | |
0.60 g | Salt | Water Agt | Mash | 1 hr. | |
3.01 ml | Lactic acid | Water Agt | Mash | 1 hr. |
Crossmyloof - Hell | ||||||||||||||||
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£ 0.00 |
Method: sucrose Amount: 180.2 g Temp: 20 °C CO2 Level: 2.47 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
20 L | Infusion | 64 °C | 64 °C | 60 min | |
6 L | Strike | 74 °C | 74 °C | -- | |
8 L | Sparge | 76 °C | 76 °C | -- | |
Starting Mash Thickness:
1.5 L/kg |
Water | Liters |
---|---|
Strike water volume at mash thickness of 1.5 L/kg | 7.1 |
Mash volume with grains | 10.2 |
Grain absorption losses | -4.7 |
Remaining sparge water volume (equipment estimates 29.6 L) | 27.1 |
Mash Lauter Tun losses | -0.9 |
Pre boil volume (equipment estimates 31.1 L) | 28.5 |
Boil off losses | -5.7 |
Hops absorption losses (first wort, boil, aroma) | -0.4 |
Post boil Volume | 25 |
Going into fermentor | 25 |
Total: | 34.1 |
Equipment Profile Used: | System Default |