Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
8 lb | Viking - Pilsner Malt |
$ 1.22 / lb $ 9.76 |
37 | 1.9 | 80% |
1.50 lb | German - Wheat Malt | 37 | 2 | 15% | |
0.50 lb | Bestmalz - BEST Chit Malt |
$ 1.90 / lb $ 0.95 |
23 | 1.4 | 5% |
10 lbs / $ 10.71 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
0.65 oz | Barth-Haas - Triple Pearl |
$ 2.00 / oz $ 1.30 |
Pellet | 10.8 | Boil | 60 min | 25.24 | 14% |
0.50 oz | Mandarina Bavaria |
$ 0.85 / oz $ 0.43 |
Pellet | 8.5 | Boil | 5 min | 3.05 | 10.8% |
1.50 oz | Mandarina Bavaria |
$ 0.85 / oz $ 1.28 |
Pellet | 8.5 | Boil | 0 min | 32.3% | |
1 oz | Saaz | Pellet | 3.5 | Dry Hop at 34 °F | 0 days | 21.5% | ||
1 oz | Mandarina Bavaria | Pellet | 8.5 | Dry Hop at 34 °F | 0 days | 21.5% | ||
4.65 oz / $ 3.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
3.50 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
1 g | Epsom Salt | Water Agt | Mash | 1 hr. | |
5.25 ml | Lactic acid | Water Agt | Mash | 0 min. | |
3 g | Ascorbic Acid | Water Agt | Boil | 0 min. | |
5 g | BSG - Fermax Yeast Nutrient | Other | Boil | 0 min. | |
1.50 g | BSG - Kerry Whirlfloc T | Fining | Boil | 0 min. |
Wyeast - Kölsch 2565 | ||||||||||||||||
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$ 0.00 |
Method: sucrose Amount: 3.6 oz Temp: 68 °F CO2 Level: 2.1 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
3.5 gal | Strike | 164 °F | 152 °F | 60 min | |
3.6 gal | Sparge | 168 °F | 168 °F | 15 min | |
Starting Mash Thickness:
1.4 qt/lb Starting Grain Temp: 70 °F |
Water | Gallons | Quarts |
---|---|---|
Strike water volume at mash thickness of 1.4 qt/lb | 3.5 | 14 |
Mash volume with grains | 4.3 | 17.2 |
Grain absorption losses | -1.25 | -5 |
Remaining sparge water volume (equipment estimates 5.1 g | 20.4 qt) | 4.5 | 18 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 7.1 g | 28.4 qt) | 6.5 | 26 |
Boil off losses | -1.5 | -6 |
Hops absorption losses (first wort, boil, aroma) | -0.1 | -0.4 |
Post boil Volume (equipment estimates 5.5 g | 22 qt) | 6 | 24 |
WARNING: Exceeded batch size - reduce boil size | ||
Going into fermentor (equipment estimates 6 g | 24 qt) | 5.5 | 22 |
Total: | 8 | 32 |
Equipment Profile Used: | System Default |