Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
11 lb | US - Pale 2-Row | 37 | 1.8 | 90.7% | |
6 oz | American - Caramel / Crystal 40L | 34 | 40 | 3.1% | |
6 oz | American - Caramel / Crystal 120L | 33 | 120 | 3.1% | |
6 oz | Briess - Roasted Barley | 33.1 | 300 | 3.1% | |
194 oz / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
1.40 oz | East Kent Goldings | Pellet | 5 | Boil | 60 min | 25.02 | 100% | |
1.40 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
1 tsp | Irish Moss | Fining | Boil | 15 min. | |
1 tsp | Yeast Nutrient | Other | Boil | 15 min. | |
0.80 g | Gypsum | Water Agt | Mash | 1 hr. | |
1.10 g | Calcium Chloride (anhydrous) | Water Agt | Mash | 1 hr. | |
0.80 g | Epsom Salt | Water Agt | Mash | 1 hr. | |
0.20 g | Canning Salt | Water Agt | Mash | 1 hr. | |
0.20 g | Slaked Lime | Water Agt | Mash | 1 hr. | |
0.80 g | Gypsum | Water Agt | Sparge | 20 min. | |
1.10 g | Calcium Chloride (anhydrous) | Water Agt | Sparge | 20 min. | |
0.80 g | Epsom Salt | Water Agt | Sparge | 20 min. | |
0.20 g | Canning Salt | Water Agt | Sparge | 20 min. | |
0.30 ml | Lactic acid | Water Agt | Sparge | 20 min. |
Danstar - Nottingham Ale Yeast | ||||||||||||||||
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$ 0.00 |
Method: co2 CO2 Level: 2.44 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
3.8 gal | Recirculated mash in bag | Strike | 162 °F | 153 °F | 60 min |
2 gal | Add 1 gallon of sparge raise m&b temp to 168, vorlauf 2 gallons | Vorlauf | 168 °F | 168 °F | 10 min |
3.8 gal | lift basket and sparge until 6.25 gallons of wort is collected | Sparge | 168 °F | 168 °F | 20 min |
Starting Mash Thickness:
1.3 qt/lb Starting Grain Temp: 153 °F |
Water | Gallons | Quarts |
---|---|---|
Strike water volume at mash thickness of 1.3 qt/lb | 3.94 | 15.8 |
Mash volume with grains | 4.91 | 19.6 |
Grain absorption losses | -1.52 | -6.1 |
Remaining sparge water volume (equipment estimates 4.88 g | 19.5 qt) | 4.08 | 16.3 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 7.05 g | 28.2 qt) | 6.25 | 25 |
Boil off losses | -1.5 | -6 |
Hops absorption losses (first wort, boil, aroma) | -0.05 | -0.2 |
Post boil Volume | 5.5 | 22 |
Going into fermentor | 5.5 | 22 |
Total: | 8.02 | 32.1 |
Equipment Profile Used: | System Default |