Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
1,600 g | Muntons - Maris Otter |
$ 0.00 / g $ 7.20 |
38 | 2.3 | 70.8% |
130 g | Briess - Caramel Malt - 40L |
$ 0.00 / g $ 0.57 |
35.4 | 40 | 5.8% |
90 g | American - Caramel / Crystal 80L |
$ 0.00 / g $ 0.41 |
33 | 80 | 4% |
85 g | American - Chocolate - (late mash tun addition) |
$ 0.00 / g $ 0.39 |
29 | 350 | 3.8% |
160 g | Briess - Victory Malt |
$ 0.00 / g $ 0.70 |
34.5 | 28 | 7.1% |
20 g | Weyermann - Carafa Special Type II |
$ 0.01 / g $ 0.18 |
29.9 | 425 | 0.9% |
20 g | German - Acidulated Malt |
$ 0.00 / g $ 0.09 |
27 | 3.4 | 0.9% |
155 g | OiO - CA - OiO - flaked oats |
$ 0.00 / kg $ 0.00 |
33 | 1 | 6.9% |
2,260 g / $ 9.55 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
12 g | Challenger |
$ 0.10 / g $ 1.20 |
Pellet | 5.1 | Boil | 55 min | 15.1 | 38.7% |
8 g | East Kent Goldings |
$ 0.10 / g $ 0.80 |
Pellet | 6 | Boil | 30 min | 9.81 | 25.8% |
6 g | East Kent Goldings |
$ 0.10 / g $ 0.60 |
Pellet | 6 | Boil | 5 min | 3.22 | 19.4% |
5 g | Yakima Valley Hops - Hallertau (Mittelfruh) |
$ 0.11 / g $ 0.55 |
Pellet | 2.8 | Boil at 90 °C | 0 min | 0.69 | 16.1% |
31 g / $ 3.15 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
3 g | Irish Moss | Fining | Boil | 15 min. | |
1.10 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
0.70 g | Epsom Salt | Water Agt | Mash | 1 hr. | |
1.10 g | Gypsum | Water Agt | Mash | 1 hr. | |
0.37 g | Salt | Water Agt | Mash | 1 hr. | |
0.50 ml | Lactic acid | Water Agt | Mash | 1 hr. | |
0.55 ml | Lactic acid | Water Agt | Sparge | 1 hr. | |
0.50 tsp | Yeast Nutrient | Other | Boil | 10 min. |
Fermentis - Safale - English Ale Yeast S-04 | ||||||||||||||||
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$ 6.00 |
Method: co2 Amount: 0.98 bar Temp: 20 °C CO2 Level: 1.65 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
50 | 10 | 25 | 55 | 70 | 32 |
Sparge is distilled. Reserved and excluded baking soda as measured PH was 6.0 before roasted malts added. Ph must be in 5.4 to 5.6 range for this style. Added .5mL of Lactic acid to mash. Could have added more but I've doubts on the PH meter. On mash out, recalibrated teh meter and Ph was bang on 5.5 - 5.6 |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
7.68 L | Strike | 73 °C | 67 °C | 60 min | |
8 L | Sparge | 76 °C | 76 °C | 15 min | |
Starting Mash Thickness:
3.4 L/kg Starting Grain Temp: 21 °C |
Water | Liters |
---|---|
Strike water volume at mash thickness of 3.4 L/kg | 7.7 |
Mash volume with grains | 9.2 |
Grain absorption losses | -2.3 |
Remaining sparge water volume | 9.5 |
Mash Lauter Tun losses | -0.9 |
Pre boil volume (equipment estimates 16.9 L) | 14 |
Boil off losses | -5.7 |
Hops absorption losses (first wort, boil, aroma) | -0.2 |
Post boil volume (equipment estimates 8.2 L) | 11 |
Estimated amount in fermentor | 11 |
Total: | 17.2 |
Equipment Profile Used: | System Default |