Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
12 lb | Briess - Brewers Malt 2-Row | 37 | 1.8 | 85.3% | |
5 oz | Thomas Fawcett - Pale Crystal Malt | 34 | 23 | 2.2% | |
6 oz | Franco-Belges - Kiln Coffee | 28 | 150 | 2.7% | |
8 oz | Thomas Fawcett - Chocolate Malt | 32.2 | 420 | 3.6% | |
4 oz | Weyermann - Carafa III | 32 | 525 | 1.8% | |
2 oz | Simpsons - Black Malt | 34 | 700 | 0.9% | |
8 oz | Simpsons - Golden Naked Oats | 27 | 7 | 3.6% | |
225 oz / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
0.70 oz | Magnum | Pellet | 15 | Boil | 60 min | 36.53 | 100% | |
0.70 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
1 each | Campden tablet | Water Agt | Mash | 0 min. | |
8 oz | Brown sugar | Flavor | Boil | 30 min. | |
4 oz | Coffee | Flavor | Secondary | 12 days | |
8.90 g | Chalk | Water Agt | Mash | 1 hr. | |
2.92 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
3 g | Gypsum | Water Agt | Mash | 1 hr. | |
1.40 g | Magnesium Chloride | Water Agt | Mash | 1 hr. | |
3.60 g | Baking Soda | Water Agt | Mash | 1 hr. | |
10.39 ml | Lactic acid | Water Agt | Mash | 1 hr. |
Imperial Yeast - Imperial Yeast - A30 Corporate | ||||||||||||||||
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$ 0.00 |
Method: co2 Amount: 10.2 psi Temp: 38 °F CO2 Level: 2.4 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
5.27 gal | Strike | 164 °F | 154 °F | 60 min | |
3.53 gal | Sparge | 168 °F | 168 °F | 15 min | |
Starting Mash Thickness:
1.5 qt/lb Starting Grain Temp: 65 °F |
Water | Gallons | Quarts |
---|---|---|
Strike water volume at mash thickness of 1.5 qt/lb | 5.27 | 21.1 |
Mash volume with grains | 6.4 | 25.6 |
Grain absorption losses | -1.76 | -7 |
Remaining sparge water volume (equipment estimates 3.64 g | 14.5 qt) | 3.73 | 14.9 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 6.9 g | 27.6 qt) | 7 | 28 |
Boil off losses | -1.88 | -7.5 |
Hops absorption losses (first wort, boil, aroma) | -0.03 | -0.1 |
Post boil Volume (equipment estimates 5 g | 20 qt) | 5.63 | 22.5 |
WARNING: Exceeded batch size - reduce boil size | ||
Going into fermentor (equipment estimates 5.63 g | 22.5 qt) | 5 | 20 |
Total: | 9.01 | 36 |
Equipment Profile Used: | System Default |