Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
7 lb | US - Pale 2-Row | 37 | 1.8 | 64.4% | |
8 oz | American - Caramel / Crystal 20L | 35 | 20 | 4.6% | |
6 oz | Torrified Wheat | 36 | 2 | 3.4% | |
2 lb | Flaked Corn | 40 | 0.5 | 18.4% | |
1 lb | Corn Sugar - Dextrose | 42 | 0.5 | 9.2% | |
10.87 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
1 oz | Hallertau Mittelfruh | Pellet | 3.75 | Boil | 60 min | 13.68 | 50% | |
1 oz | Hallertau Mittelfruh | Pellet | 3.75 | Boil | 10 min | 4.96 | 50% | |
2 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
5 g | Baking Soda | Water Agt | Mash | 1 hr. | |
4 g | Calcium Chloride (anhydrous) | Water Agt | Mash | 1 hr. | |
1 g | Epsom Salt | Water Agt | Mash | 1 hr. | |
4 g | Gypsum | Water Agt | Mash | 1 hr. | |
11.08 ml | Phosphoric acid | Water Agt | Mash | 1 hr. | |
0.50 tsp | Yeast Nutrient | Other | Boil | 10 min. | |
1 tsp | Irish Moss | Fining | Mash | 5 min. | |
0.50 tsp | Amylase Enzyme | Water Agt | Primary | 0 min. |
Fermentis - Saflager - German Lager Yeast W-34/70 | ||||||||||||||||
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$ 0.00 |
Method: co2 Amount: 11.75 psi Temp: 36 °F CO2 Level: 2.65 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
80 | 5 | 25 | 75 | 80 | 100 |
Acidify all brewing water to a pH of 5.5 (at room temperature) using phosphoric acid and a pH meter The mash pH for base malts is 5.8-6.0: add crystal/caramel malts and dark grains AFTER the mash is finished. |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
8.8 gal | Infusion | 153 °F | 149 °F | 90 min |
Water | Gallons | Quarts |
---|---|---|
Strike water volume (equipment estimates 8.48 g | 33.9 qt) | 9.01 | 36 |
Mash volume with grains (equipment estimates 9.27 g | 37.1 qt) | 9.8 | 39.2 |
Grain absorption losses | -1.23 | -4.9 |
Mash Lauter Tun losses | -0.25 | -1 |
Volume increase from sugar/extract (early additions) | 0.08 | 0.3 |
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) | 7.6 | 30.4 |
Boil off losses | -1.5 | -6 |
Hops absorption losses (first wort, boil, aroma) | -0.08 | -0.3 |
Post boil Volume (equipment estimates 5.5 g | 22 qt) | 6.1 | 24.4 |
WARNING: Exceeded batch size - reduce boil size | ||
Volume into fermentor (equipment estimates 6.1 g | 24.4 qt) | 5.5 | 22 |
Total: | 9.01 | 36 |
Equipment Profile Used: | System Default |