| Amount | Name | Cost | Type | Use | Time |
|---|---|---|---|---|---|
| 1 tsp | pectic enzyme | Other | Primary | 1 min. | |
| 1 tbsp | yeast nutrient | Other | Primary | 1 min. | |
| 1 tbsp | gelatin | Fining | Primary | 1 min. | |
| 0.25 oz | Oak | Spice | Primary | 1 min. | |
| 0.25 tsp | vanilla | Spice | Primary | 1 min. |
| - - | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
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| champagne yeast | ||||||||||||
|
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| $ 0.00 |
| Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
|---|---|---|---|---|---|
| 75 | 12 | 20 | 69 | 87 | 81 |
|
This is to treat 11 gallons of water. chalk - 2 grams baking soda - 3 grams gypsum - 3 grams calcium chloride - 6 grams epsom salt - 5 grams |
|||||
| Water | Gallons | Quarts |
|---|---|---|
| Strike water volume at mash thickness of 1.75 qt/lb | ||
| Mash volume with grains | ||
| Remaining sparge water volume (equipment estimates 1 g | 4 qt) | 0.98 | 3.9 |
| Mash Lauter Tun losses | -0.25 | -1 |
| Volume increase from sugar/extract (early additions) | 0.27 | 1.1 |
| Pre boil volume (equipment estimates 1.03 g | 4.1 qt) | 1 | 4 |
| Boil off losses | -0.03 | -0.1 |
| Post boil Volume | 1 | 4 |
| Going into fermentor | 1 | 4 |
| Total: | 0.98 | 3.9 |
| Equipment Profile Used: | System Default | |
