Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
12 lb | Viking - Pilsner Malt |
$ 1.59 / lb $ 19.08 |
37 | 1.9 | 79.9% |
0.52 lb | Viking - Wheat Malt |
$ 1.30 / lb $ 0.68 |
38 | 2.5 | 3.5% |
0.50 lb | Briess - Aromatic Munich Malt 20L |
$ 2.19 / lb $ 1.10 |
35.4 | 20 | 3.3% |
2 lb | Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) |
$ 4.00 / lb $ 8.00 |
38 | 0 | 13.3% |
15.02 lbs / $ 28.85 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
1 oz | Tettnanger |
$ 1.99 / oz $ 1.99 |
Pellet | 4.5 | Boil | 60 min | 13.16 | 50% |
0.50 oz | Saaz |
$ 1.99 / oz $ 1.00 |
Pellet | 3.5 | Boil | 60 min | 5.12 | 25% |
0.50 oz | Saaz |
$ 1.99 / oz $ 1.00 |
Pellet | 3.5 | Boil | 5 min | 1.02 | 25% |
2 oz / $ 3.98 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
3.50 gal | RO Water |
$ 0.39 / gal $ 1.37 |
Water Agt | Mash | 0 min. |
1.50 g | Epsom Salt | Water Agt | Mash | 1 hr. | |
2 g | Gypsum | Water Agt | Mash | 1 hr. | |
1.60 g | Salt | Water Agt | Mash | 1 hr. | |
12 ml | Lactic acid | Water Agt | Mash | 1 hr. | |
1 each | Whirlfloc |
$ 0.25 / each $ 0.25 |
Water Agt | Mash | 0 min. |
$ 1.62 |
Wyeast - Trappist High Gravity 3787 | ||||||||||||||||
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$ 7.99 |
Method: sucrose Amount: 4.1 oz Temp: 52 °F CO2 Level: 2.4 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
5 gal | Mash In Step 1 | Strike | 130 °F | 127 °F | 20 min |
Raise Temp for Step 2 | Temperature | 127 °F | 152 °F | 15 min | |
Infusion | 152 °F | 152 °F | 60 min | ||
Temperature | 152 °F | 169 °F | 20 min | ||
Mash Out | Temperature | 169 °F | 169 °F | 10 min | |
3.5 gal | Fly Sparge | 170 °F | 170 °F | 20 min | |
Starting Mash Thickness:
1.6 qt/lb Starting Grain Temp: 68 °F |
Water | Gallons | Quarts |
---|---|---|
Strike water volume at mash thickness of 1.6 qt/lb | 5.21 | 20.8 |
Mash volume with grains | 6.25 | 25 |
Grain absorption losses | -1.63 | -6.5 |
Remaining sparge water volume (equipment estimates 4.68 g | 18.7 qt) | 4.07 | 16.3 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 8.01 g | 32 qt) | 7.4 | 29.6 |
Volume increase from sugar/extract (late additions) | 0.16 | 0.7 |
Boil off losses | -2 | -8 |
Hops absorption losses (first wort, boil, aroma) | -0.08 | -0.3 |
Post boil Volume (equipment estimates 6.1 g | 24.4 qt) | 6.65 | 26.6 |
WARNING: Exceeded batch size - reduce boil size | ||
Going into fermentor (equipment estimates 6.65 g | 26.6 qt) | 6.1 | 24.4 |
Total: | 9.28 | 37.1 |
Equipment Profile Used: | System Default |