Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
5 lb | Briess - Rye Malt | 36.8 | 3.7 | 50% | |
2 lb | Weyermann - Munich Type I | 38 | 6 | 20% | |
2 lb | Muntons - Maris Otter | 38 | 2.3 | 20% | |
6 oz | Crisp Malting - Pale Chocolate | 32.7 | 220 | 3.8% | |
5 oz | The Swaen - Goldswaen Classic | 38 | 45 | 3.1% | |
5 oz | Briess - Caramel Malt - 120L | 34.5 | 120 | 3.1% | |
10 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
0.50 oz | Styrian Goldings | Pellet | 5.5 | Boil | 60 min | 9.79 | 25% | |
1.50 oz | Styrian Goldings | Pellet | 5.5 | Boil | 5 min | 5.85 | 75% | |
2 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
1 each | Campden Tablets | Water Agt | Mash | 75 min. | |
3.50 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 75 min. | |
1.50 g | Gypsum | Water Agt | Mash | 75 min. | |
1 ml | Lactic acid | Water Agt | Mash | 75 min. | |
1 each | Whirlfloc | Fining | Boil | 10 min. | |
6 tsp | Yeast Nutrient | Other | Boil | 10 min. | |
10 ml | White Labs - Clarity Ferm WLN4000 | Fining | Primary | 0 min. | |
10 ml | Biofine Clear | Fining | Secondary | 0 min. |
White Labs - German Lager Yeast WLP830 | ||||||||||||||||
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$ 0.00 |
Method: co2 Amount: 11.25 psi Temp: 38 °F CO2 Level: 2.5 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
4.3 gal | Protein rest | Infusion | 134 °F | 131 °F | 10 min |
Infusion | 131 °F | 145 °F | 25 min | ||
Infusion | 145 °F | 160 °F | 25 min | ||
Mash out | Infusion | 160 °F | 168 °F | 15 min | |
3.2 gal | Sparge | 168 °F | 168 °F | 30 min | |
Starting Mash Thickness:
1.36 qt/lb Starting Grain Temp: 70 °F |
Water | Gallons | Quarts |
---|---|---|
Strike water volume at mash thickness of 1.36 qt/lb | 3.4 | 13.6 |
Mash volume with grains | 4.2 | 16.8 |
Grain absorption losses | -1.25 | -5 |
Remaining sparge water volume (equipment estimates 5.18 g | 20.7 qt) | 4.6 | 18.4 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) | 6.5 | 26 |
Boil off losses | -1.5 | -6 |
Hops absorption losses (first wort, boil, aroma) | -0.08 | -0.3 |
Post boil Volume (equipment estimates 5.5 g | 22 qt) | 6 | 24 |
WARNING: Exceeded batch size - reduce boil size | ||
Going into fermentor (equipment estimates 6 g | 24 qt) | 5.5 | 22 |
Total: | 8 | 32 |
Equipment Profile Used: | System Default |