Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
6.80 kg | Rahr - Standard 2-Row | 36.8 | 1.8 | 78.1% | |
0.46 kg | German - CaraMunich I | 34 | 39 | 5.3% | |
1.36 kg | US - Sekado - Czech Munich | 36 | 15 | 15.6% | |
85.05 g | Weyermann - DE - Weyermann - German - Roasted Barley | 29.9 | 432 | 1% | |
8.71 kg / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
42.50 g | Willamette | Pellet | 7 | Boil | 60 min | 19.59 | 60% | |
28.35 g | Willamette | Pellet | 7 | Boil | 15 min | 6.48 | 40% | |
70.85 g / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
1 tsp | Gypsum | Water Agt | Mash | 0 min. | |
1.50 tsp | Calcium Chloride (dihydrate) | Water Agt | Mash | 0 min. | |
1 each | Whirlfloc | Water Agt | Mash | 0 min. | |
1 tbsp | Yeast Nutrient | Other | Mash | 0 min. | |
2.61 g | Lactic acid | Water Agt | Sparge | 1 hr. |
Fermentis - Safale - English Ale Yeast S-04 | ||||||||||||||||
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$ 0.00 |
CO2 Level: 1.65 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
26.12 L | Strike | 69 °C | 67 °C | 60 min | |
30.14 L | Sparge | 76 °C | 76 °C | 5 min | |
Starting Mash Thickness:
3 L/kg Starting Grain Temp: 10 °C |
Water | Liters |
---|---|
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 48.05 L. Suggest reducing initial water volume to 45.4 L and adding 2.65 L sparge/top-off. | |
Strike water volume at mash thickness of 3 L/kg | 26.1 |
Mash volume with grains | 31.9 |
Grain absorption losses | -8.7 |
Remaining sparge water volume (equipment estimates 31.5 L) | 30.8 |
Mash Lauter Tun losses | -0.9 |
Pre boil volume (equipment estimates 48.1 L) | 47.4 |
Boil off losses | -5.7 |
Hops absorption losses (first wort, boil, aroma) | -0.4 |
Post boil Volume (equipment estimates 42 L) | 43.4 |
WARNING: Exceeded batch size - reduce boil size | |
Going into fermentor (equipment estimates 43.4 L) | 42 |
Total: | 57 |
Equipment Profile Used: | System Default |