Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
3.70 kg | United Kingdom - Maris Otter Pale | 38 | 3.75 | 62.8% | |
1 kg | Pumpkin (fresh) - (late boil kettle addition) | 1 | 0 | 17% | |
240 g | Flaked Oats | 33 | 2.2 | 4.1% | |
220 g | German - CaraRed | 34 | 20 | 3.7% | |
170 g | Weyermann - Caramunich Type 1 | 33.5 | 35 | 2.9% | |
160 g | Weyermann - Carafa Special Type III | 29.9 | 525 | 2.7% | |
150 g | Lactose (Milk Sugar) - (late boil kettle addition) | 41 | 1 | 2.5% | |
140 g | United Kingdom - Chocolate | 34 | 425 | 2.4% | |
80 g | Brown Sugar - (late boil kettle addition) | 45 | 15 | 1.4% | |
36 g | United Kingdom - Roasted Barley | 29 | 550 | 0.6% | |
5,896 g / £ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
20 g | Fuggles | Pellet | 4.5 | Boil | 60 min | 11.95 | 50% | |
15 g | Fuggles | Pellet | 4.5 | Boil | 30 min | 6.89 | 37.5% | |
5 g | Fuggles | Pellet | 4.5 | Boil | 15 min | 1.48 | 12.5% | |
40 g / £ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
5 ml | Sulfuric acid | Water Agt | Mash | 0 min. | |
1 g | Allspice | Spice | Boil | 15 min. | |
8 g | CACAO NIBS | Flavor | Boil | 15 min. | |
4 g | Cinnamon | Spice | Boil | 15 min. | |
5 g | Fresh Ground Coffee | Flavor | Boil | 15 min. | |
1 g | Ginger | Spice | Boil | 15 min. | |
2 g | Nutmeg | Spice | Boil | 15 min. |
Fermentis - Safale - English Ale Yeast S-04 | ||||||||||||||||
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£ 0.00 |
Method: dextrose Amount: 150g Temp: 20 °C CO2 Level: 2.5 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
10 L | Strike | 80 °C | 65 °C | 60 min | |
17 L | Sparge | 90 °C | 75 °C | 15 min | |
Starting Mash Thickness:
2 L/kg Starting Grain Temp: 18 °C |
Water | Liters |
---|---|
Strike water volume at mash thickness of 2 L/kg | 9.3 |
Mash volume with grains | 12.4 |
Grain absorption losses | -4.7 |
Remaining sparge water volume (equipment estimates 21 L) | 20.2 |
Mash Lauter Tun losses | -0.9 |
Pre boil volume (equipment estimates 24.8 L) | 24 |
Volume increase from sugar/extract (late additions) | 1.1 |
Boil off losses | -5.7 |
Hops absorption losses (first wort, boil, aroma) | -0.2 |
Post boil Volume | 20 |
Going into fermentor | 20 |
Total: | 29.6 |
Equipment Profile Used: | System Default |