Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
1.80 kg | Crisp Malting - Finest Maris Otter | 38 | 3 | 45.8% | |
2 kg | Crisp Malting - Wheat Malt | 38.87 | 2 | 50.9% | |
0.13 kg | Crisp Malting - Munich Malt | 37 | 10 | 3.3% | |
3.93 kg / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
25 g | Hersbrucker | Pellet | 4 | Boil at 100 °C | 60 min | 14.16 | 100% | |
25 g / $ 0.00 |
Mangrove Jack - Bavarian Wheat Yeast M20 | ||||||||||||||||
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$ 0.00 |
Method: dme Amount: 50 g Temp: 20 °C CO2 Level: 4.04 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
0 | 0 | 0 | 0 | 0 | 0 |
Snapper spring water used. Soft North Devon source. |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
16 L | Sparge | 66 °C | -- | -- | |
Starting Mash Thickness:
3 L/kg |
Water | Liters |
---|---|
Strike water volume at mash thickness of 3 L/kg | 11.8 |
Mash volume with grains | 14.4 |
Grain absorption losses | -3.9 |
Remaining sparge water volume (equipment estimates 18.9 L) | 18 |
Mash Lauter Tun losses | -0.9 |
Pre boil volume (equipment estimates 25.8 L) | 25 |
Boil off losses | -5.7 |
Hops absorption losses (first wort, boil, aroma) | -0.1 |
Post boil Volume | 20 |
Going into fermentor | 20 |
Total: | 29.8 |
Equipment Profile Used: | System Default |