Amount | Fermentable | Cost | PPG | EBC | Bill % |
---|---|---|---|---|---|
2.60 kg | United Kingdom - Pale 2-Row | 38 | 5.17 | 79.3% | |
100 g | GB - Crystal 55L | 34 | 145 | 3% | |
50 g | United Kingdom - Chocolate | 34 | 1132.64 | 1.5% | |
530 g | US - Sugars from marmalade and stem ginger - Cane Sugar - (late boil kettle addition) | 46 | 16.2% | ||
3,280 g / £ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
30 g | East Kent Goldings | Pellet | 5.6 | Boil | 60 min | 24.91 | 51.7% | |
28 g | First Gold | Pellet | 9 | Boil | 10 min | 13.55 | 48.3% | |
58 g / £ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
0.50 each | Campden Tablets | Water Agt | Mash | 0 min. | |
0.50 each | Campden Tablets | Water Agt | Sparge | 0 min. | |
0.50 each | Whirlfloc tablet | Water Agt | Boil | 5 min. | |
454 g | marmalade | Flavor | Primary | 0 min. | |
350 g | stem ginger in syrup | Water Agt | Secondary | 0 min. | |
4 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
2 g | Gypsum | Water Agt | Mash | 1 hr. | |
8 ml | CRS/AMS (6.3% HCl, 8.6% H2SO4) | Water Agt | Mash | 1 hr. | |
9 ml | CRS/AMS (6.3% HCl, 8.6% H2SO4) | Water Agt | Sparge | 1 hr. | |
1 tsp | Yeast Nutrient | Other | Boil | 0 min. |
Lallemand - LALBREW® VOSS KVEIK ALE YEAST | ||||||||||||||||
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£ 0.00 |
CO2 Level: 2.4 |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
14.96 L | Strike | 73 °C | 69 °C | 60 min | |
13.17 L | Sparge | 76 °C | 76 °C | 15 min | |
Starting Mash Thickness:
2.8 L/kg Starting Grain Temp: 18 °C |
Water | Liters |
---|---|
Strike water volume at mash thickness of 2.8 L/kg | 7.7 |
Mash volume with grains | 9.5 |
Grain absorption losses | -2.8 |
Remaining sparge water volume (equipment estimates 22.6 L) | 21.8 |
Mash Lauter Tun losses | -0.9 |
Pre boil volume (equipment estimates 26.7 L) | 25.8 |
Volume increase from sugar/extract (late additions) | 0.3 |
Boil off losses | -5.7 |
Hops absorption losses (first wort, boil, aroma) | -0.3 |
Post boil Volume (equipment estimates 21 L) | 21.8 |
WARNING: Exceeded batch size - reduce boil size | |
Going into fermentor (equipment estimates 21.8 L) | 21 |
Total: | 29.5 |
Equipment Profile Used: | System Default |