Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
3 lb | Flaked Wheat | 34 | 2 | 34% | |
0.50 kg | Dry Malt Extract - Pilsen - (late mash tun addition) | 42 | 2 | 12.5% | |
0.50 kg | Dry Malt Extract - Pilsen - (late boil kettle addition) | 42 | 2 | 12.5% | |
1 lb | Unmalted Wheat | 36 | 2 | 11.3% | |
0.75 lb | Bestmalz - BEST Pilsen | 37 | 1.9 | 8.5% | |
0.75 lb | Flaked Oats | 33 | 2.2 | 8.5% | |
0.75 lb | Canada Malting - SUPERIOR PILSEN MALT | 37.2 | 1.5 | 8.5% | |
0.25 lb | Avangard - Light Munich | 37 | 8 | 2.8% | |
50 g | Rice Hulls | 0 | 0 | 1.3% | |
8.81 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
1.75 oz | Saaz | Pellet | 3.4 | Boil | 60 min | 17.79 | 70% | |
0.75 oz | Saaz | Pellet | 3.4 | Boil | 10 min | 2.76 | 30% | |
2.50 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
1.40 g | Calcium Chloride (anhydrous) | Water Agt | Mash | 1 days | |
0.75 g | Fruit Fresh (ascorbic/citric acid blend) | Water Agt | Mash | 1 days | |
1.20 g | Gypsum (Calcium Sulfate) | Water Agt | Mash | 1 days | |
2 ml | Lactic acid | Water Agt | Mash | 1 days | |
0.90 g | Magnesium sulfate | Water Agt | Mash | 1 days | |
0.75 g | Sodium metabisulfite | Water Agt | Mash | 1 days | |
0.70 g | Table Salt | Water Agt | Mash | 1 days | |
1 oz | Bitter Orange Peel | Flavor | Boil | 10 min. | |
1 tsp | Irish Moss | Fining | Boil | 10 min. | |
1 oz | Sweet Orange Peel | Flavor | Boil | 10 min. | |
1 tsp | Wyeast - Beer Nutrient | Other | Boil | 10 min. | |
1 oz | Coriander Seed | Spice | Boil | 5 min. | |
2 g | Grains of paradise | Spice | Boil | 5 min. | |
2 each | Wild sweet orange tea (Tazo) bags | Flavor | Boil | 5 min. | |
3 each | Navel Oranges (peel and flesh) | Flavor | Primary | 3 days |
Mangrove Jack - Belgian Wit M21 | ||||||||||||||||
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$ 0.00 |
Method: dextrose Amount: 5.8 oz Temp: 75 °F CO2 Level: 2.75 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
60 | 11 | 16 | 53 | 82 | 80 |
Dilute Calgary (Bearspaw) tap water 50:50 with RO water, add water agts. |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
7 qt | Protein Rest | Strike | 132 °F | 122 °F | 40 min |
4 qt | Saccharification | Temperature | 206 °F | 149 °F | 50 min |
6.2 qt | Mash Out & Vorlauf | Temperature | 206 °F | 168 °F | 15 min |
6.8 qt | Sparge | Fly Sparge | 168 °F | 168 °F | 15 min |
Water | Gallons | Quarts |
---|---|---|
Heat water added to kettle (equipment estimates 5.75 g | 23 qt) | 4.74 | 19 |
Mash volume with grains (equipment estimates 5.75 g | 23 qt) | 5.27 | 21.1 |
Grain absorption losses (steeping) | -0.83 | -3.3 |
Mash Lauter Tun losses | -0.25 | -1 |
Volume increase from sugar/extract (early additions) | 0.09 | 0.3 |
Pre boil volume (equipment estimates 5.01 g | 20 qt) | 4 | 16 |
Volume increase from sugar/extract (late additions) | 0.09 | 0.3 |
Boil off losses | -1.5 | -6 |
Hops absorption losses (first wort, boil, aroma) | -0.09 | -0.4 |
Post boil volume | 3.5 | 14 |
Top off amount | 2 | 8 |
Going into fermentor | 5.5 | 22 |
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ. | ||
Total: | 6.74 | 27 |
Equipment Profile Used: | System Default |