Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
6 lb | Muntons - Maris Otter |
$ 1.20 / lb $ 7.20 |
38 | 2.3 | 66.7% |
2 lb | Flaked Barley | 32 | 2.2 | 22.2% | |
1 lb | Briess - Roasted Barley | 33.1 | 300 | 11.1% | |
9 lbs / $ 7.20 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
1.50 oz | Cluster | Leaf/Whole | 7.4 | Boil | 60 min | 41.06 | 100% | |
1.50 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
1.94 g | Baking Soda | Water Agt | Boil | 1 hr. | |
1.12 g | Chalk | Water Agt | Boil | 1 hr. | |
1.22 g | Epsom Salt | Water Agt | Mash | 0 min. | |
0.41 g | Gypsum | Water Agt | Mash | 0 min. | |
1 tbsp | Yeast Nutrient | Other | Boil | 15 min. | |
1 each | Whirfloc tablet | Water Agt | Mash | 0 min. | |
3 ml | Lactic acid | Water Agt | Mash | 0 min. |
Wyeast - Irish Ale 1084 | ||||||||||||||||
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$ 0.00 |
Method: dextrose Amount: 4.5 oz Temp: 68 °F CO2 Level: 2.25 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
3 gal | Strike | 163 °F | 152 °F | 60 min | |
1.4 gal | Mash out | Sparge | 212 °F | -- | 10 min |
3.5 gal | Batch Sparge | 170 °F | -- | -- | |
Starting Mash Thickness:
1.5 qt/lb Starting Grain Temp: 68 °F |
Water | Gallons | Quarts |
---|---|---|
Strike water volume at mash thickness of 1.5 qt/lb | 3.38 | 13.5 |
Mash volume with grains | 4.1 | 16.4 |
Grain absorption losses | -1.13 | -4.5 |
Remaining sparge water volume (equipment estimates 5.06 g | 20.2 qt) | 5.56 | 22.2 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) | 7.56 | 30.2 |
Boil off losses | -1.5 | -6 |
Hops absorption losses (first wort, boil, aroma) | -0.06 | -0.2 |
Post boil Volume (equipment estimates 5.5 g | 22 qt) | 5.81 | 23.2 |
WARNING: Exceeded batch size - reduce boil size | ||
Going into fermentor (equipment estimates 5.81 g | 23.2 qt) | 5.5 | 22 |
Total: | 8.94 | 35.7 |
Equipment Profile Used: | System Default |