Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
6.70 kg | Crisp Malting - Finest Maris Otter | 38 | 3 | 82.6% | |
250 g | Weyermann - Carafa Special Type III | 29.9 | 525 | 3.1% | |
250 g | Crisp Malting - Chocolate Malt | 32.66 | 450 | 3.1% | |
450 g | Flaked Oats | 33 | 2.2 | 5.5% | |
230 g | Crisp Malting - Crystal 60L | 33.1 | 60 | 2.8% | |
230 g | Crisp Malting - Caramalt 15L | 32.7 | 17.5 | 2.8% | |
8,110 g / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
20 g | Magnum | Pellet | 15 | Boil | 60 min | 27.56 | 57.1% | |
15 g | Bramling Cross | Pellet | 6.5 | Boil | 15 min | 4.44 | 42.9% | |
35 g / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
0.70 ml | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
1 g | Salt | Water Agt | Mash | 1 hr. | |
5 ml | CRS/AMS (6.3% HCl, 8.6% H2SO4) | Water Agt | Mash | 1 hr. | |
30 g | Coffee | Flavor | Secondary | 0 min. |
Fermentis - Safale - English Ale Yeast S-04 | ||||||||||||||||
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$ 0.00 |
Method: demarara Amount: 93.9 g Temp: 20 °C CO2 Level: 1.8 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
15 L | Strike | 77 °C | 67 °C | 90 min | |
25 L | Sparge | 77 °C | 76 °C | -- | |
Starting Mash Thickness:
2 L/kg |
Water | Liters |
---|---|
Strike water volume at mash thickness of 2 L/kg | 16.2 |
Mash volume with grains | 21.6 |
Grain absorption losses | -8.1 |
Remaining sparge water volume (equipment estimates 23.7 L) | 23.8 |
Mash Lauter Tun losses | -0.9 |
Pre boil volume (equipment estimates 30.9 L) | 31 |
Boil off losses | -5.7 |
Hops absorption losses (first wort, boil, aroma) | -0.2 |
Post boil Volume (equipment estimates 25 L) | 27 |
WARNING: Exceeded batch size - reduce boil size | |
Going into fermentor (equipment estimates 27 L) | 25 |
Total: | 40.1 |
Equipment Profile Used: | System Default |