Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
4,050 g | Crisp Malting - Chevallier Heritage Malt | 36.3 | 3 | 76% | |
810 g | Crisp Malting - Munich Malt | 37 | 10 | 15.2% | |
410 g | Crisp Malting - Crystal 60L | 33.1 | 60 | 7.7% | |
60 g | Crisp Malting - Pale Chocolate | 32.7 | 220 | 1.1% | |
5,330 g / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
12 g | Northern Brewer | Pellet | 7.8 | Boil | 90 min | 12.54 | 17.9% | |
10 g | Northern Brewer | Pellet | 7.8 | Boil | 45 min | 8.97 | 14.9% | |
20 g | Vic Secret | Pellet | 15.5 | Boil | 80 min | 40.96 | 29.9% | |
25 g | Vic Secret | Pellet | 15.5 | Boil | 0 min | 37.3% | ||
67 g / $ 0.00 |
Lallemand - LALBREW® BRY-97 WEST COAST ALE YEAST | ||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
||||||||||||||||
$ 0.00 |
Method: co2 CO2 Level: 2.25 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
0 | 0 | 0 | 0 | 0 | 0 |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
30 L | Steeping | 68 °C | 68 °C | 60 min | |
Starting Mash Thickness:
3 L/kg |
Water | Liters |
---|---|
Strike water volume at mash thickness of 3 L/kg | 16 |
Mash volume with grains | 19.5 |
Grain absorption losses | -5.3 |
Remaining sparge water volume (equipment estimates 21.1 L) | 20.1 |
Mash Lauter Tun losses | -0.9 |
Pre boil volume (equipment estimates 30.9 L) | 29.8 |
Boil off losses | -8.6 |
Hops absorption losses (first wort, boil, aroma) | -0.3 |
Post boil Volume (equipment estimates 22 L) | 23.8 |
WARNING: Exceeded batch size - reduce boil size | |
Going into fermentor (equipment estimates 23.8 L) | 22 |
Total: | 36.1 |
Equipment Profile Used: | System Default |