Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
4.50 kg | Muntons - Maris Otter | 38 | 2.3 | 52.5% | |
150 g | Bestmalz - BEST Roasted Barley | 30 | 480 | 1.7% | |
200 g | American - Caramel / Crystal 80L | 33 | 80 | 2.3% | |
250 g | Crisp Malting - Chocolate Malt | 32.66 | 450 | 2.9% | |
125 g | American - Black Malt | 28 | 500 | 1.5% | |
0.50 kg | Flaked Barley - (late boil kettle addition) | 32 | 2.2 | 5.8% | |
350 g | Viking - Chocolate Light | 32 | 150 | 4.1% | |
1.50 kg | Briess - CBW® Golden Light | 41 | 4 | 17.5% | |
1 kg | Flaked Oats | 33 | 2.2 | 11.7% | |
8,575 g / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
50 g | Willamette | Pellet | 4.5 | Boil | 60 min | 20.09 | 50% | |
50 g | East Kent Goldings | Pellet | 5 | Boil | 15 min | 11.07 | 50% | |
100 g / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
1 tsp | MM Klar | Fining | Boil | 15 min. | |
100 g | chocolate 90% | Flavor | Boil | 10 min. | |
50 g | Cocao Nibs | Flavor | Boil | 10 min. | |
100 g | crushed coffee beans | Flavor | Whirlpool | 0 min. | |
25 g | Chili mild | Flavor | Primary | 9 days | |
25 g | Chili stark | Flavor | Primary | 9 days |
Wyeast - American Ale 1056 | ||||||||||||||||
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$ 0.00 |
Amount: 3/4 C to 2C H2O CO2 Level: 2.5 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
100 | 5 | 15 | 30 | 40 | 165 |
60% Distilled Water to 40% Source Water 0.66 tsp Baking Soda & 0.99 tsp Epsom Salts per 10 Gal Total H2O. |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
20 L | H2O to 77C to hit temp | Infusion | 75 °C | 67 °C | 60 min |
15 L | Collect 26,5 l Wort | Fly Sparge | -- | 76 °C | 15 min |
Starting Mash Thickness:
3 L/kg |
Water | Liters |
---|---|
Strike water volume at mash thickness of 3 L/kg | 21.2 |
Mash volume with grains | 25.9 |
Grain absorption losses | -7.1 |
Remaining sparge water volume (equipment estimates 15 L) | 12.8 |
Mash Lauter Tun losses | -0.9 |
Volume increase from sugar/extract (early additions) | 1 |
Pre boil volume (equipment estimates 29.2 L) | 27 |
Boil off losses | -5.7 |
Hops absorption losses (first wort, boil, aroma) | -0.5 |
Post boil Volume (equipment estimates 23 L) | 24 |
WARNING: Exceeded batch size - reduce boil size | |
Going into fermentor (equipment estimates 24 L) | 23 |
Total: | 34 |
Equipment Profile Used: | System Default |