Amount | Fermentable | Cost | PPG | EBC | Bill % |
---|---|---|---|---|---|
7.66 kg | Viking - Pilsner Malt | 37 | 3.57 | 72.2% | |
89.62 g | Weyermann - CaraRed | 35 | 50.01 | 0.8% | |
1,506.38 g | Cane Sugar | 46 | 27% | ||
9,256 g / R 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
60 g | Hallertau Mittelfruh | Pellet | 3.1 | Boil | 70 min | 13.17 | 33.3% | |
60 g | Hallertau Mittelfruh | Pellet | 3.1 | Boil | 20 min | 7.72 | 33.3% | |
60 g | Hallertau Mittelfruh | Pellet | 3.1 | Boil | 5 min | 2.54 | 33.3% | |
180 g / R 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
9.50 ml | Lactic acid | Water Agt | Mash | 0 min. | |
1.10 g | Gypsum | Water Agt | Mash | 0 min. | |
0.40 g | Calcium Chloride (anhydrous) | Water Agt | Mash | 0 min. | |
1.70 g | Epsom Salt | Water Agt | Mash | 0 min. | |
0.60 g | Canning Salt | Water Agt | Mash | 0 min. | |
3.80 g | Chalk | Water Agt | Mash | 0 min. | |
1.20 ml | Lactic acid | Water Agt | Sparge | 0 min. | |
1.20 g | Gypsum | Water Agt | Sparge | 0 min. | |
0.50 g | Calcium Chloride (anhydrous) | Water Agt | Sparge | 0 min. | |
1.80 g | Epsom Salt | Water Agt | Sparge | 0 min. | |
0.70 g | Canning Salt | Water Agt | Sparge | 0 min. |
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST | ||||||||||||||||
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R 0.00 |
Method: co2 Amount: 2.24 bar Temp: 20 °C CO2 Level: 5.5 g/l |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
21 L | Strike | 32 °C | 32 °C | -- | |
Infusion | 32 °C | 65 °C | 154 min | ||
Infusion | 65 °C | 65 °C | 15 min | ||
Infusion | 65 °C | 72 °C | 33 min | ||
Infusion | 72 °C | 72 °C | 15 min | ||
Infusion | 72 °C | 77 °C | 24 min | ||
12 L | Sparge | 77 °C | 77 °C | 5 min | |
Starting Grain Temp: 20 °C |
Water | Liters |
---|---|
Strike water volume at mash thickness of 3.7 L/kg | 28.3 |
Mash volume with grains | 33.4 |
Grain absorption losses | -7.7 |
Remaining sparge water volume (equipment estimates 13.9 L) | 10.5 |
Mash Lauter Tun losses | -0.9 |
Volume increase from sugar/extract (early additions) | 0.9 |
Pre boil volume (equipment estimates 34.5 L) | 31.1 |
Boil off losses | -8.6 |
Hops absorption losses (first wort, boil, aroma) | -0.9 |
Post boil Volume (equipment estimates 25 L) | 26.6 |
WARNING: Exceeded batch size - reduce boil size | |
Going into fermentor (equipment estimates 26.6 L) | 25 |
Total: | 38.8 |
Equipment Profile Used: | System Default |