Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
15.50 lb | Belgian - Pilsner | 37 | 1.6 | 71% | |
1.38 lb | Belgian - CaraMunich | 33 | 50 | 6.3% | |
1.38 lb | American - Carapils (Dextrine Malt) | 33 | 1.8 | 6.3% | |
0.67 lb | Belgian - Special B | 34 | 115 | 3.1% | |
0.67 lb | Aromatic Malt | 35 | 20 | 3.1% | |
4 oz | German - Acidulated Malt | 27 | 3.4 | 1.1% | |
1 lb | Candi Syrup - Belgian Candi Syrup - D-180 - (late boil kettle addition) | 32 | 180 | 4.6% | |
1 lb | Candi Syrup - Belgian Candi Syrup - D-90 - (late boil kettle addition) | 32 | 90 | 4.6% | |
21.84 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
0.60 oz | Barth-Haas - Hallertauer Magnum | Pellet | 13 | Boil | 60 min | 17.82 | 23.1% | |
2 oz | Styrian Goldings | Pellet | 4 | Boil | 60 min | 18.27 | 76.9% | |
2.60 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
2 g | Gypsum | Water Agt | Mash | 1 hr. | |
4 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
2 ml | Lactic acid | Water Agt | Mash | 1 hr. |
White Labs - Monastary Ale Yeast WLP500 | ||||||||||||||||
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$ 0.00 |
Method: sucrose Amount: 6.2 oz Temp: 68 °F CO2 Level: 2.8 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
0 | 0 | 0 | 0 | 0 | 0 |
Denver Tap Water |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
4.3 gal | Strike | 161 °F | 144 °F | 30 min | |
1.3 gal | Infusion | 202 °F | 156 °F | 30 min | |
2 gal | Sparge | 170 °F | 170 °F | 20 min | |
Starting Mash Thickness:
0.8 qt/lb Starting Grain Temp: 70 °F |
Water | Gallons | Quarts |
---|---|---|
Strike water volume at mash thickness of 0.8 qt/lb | 3.97 | 15.9 |
Mash volume with grains | 5.56 | 22.2 |
Grain absorption losses | -2.48 | -9.9 |
Remaining sparge water volume (equipment estimates 6.18 g | 24.7 qt) | 6.01 | 24 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 7.42 g | 29.7 qt) | 7.25 | 29 |
Volume increase from sugar/extract (late additions) | 0.18 | 0.7 |
Boil off losses | -1.5 | -6 |
Hops absorption losses (first wort, boil, aroma) | -0.1 | -0.4 |
Post boil Volume (equipment estimates 6 g | 24 qt) | 6.25 | 25 |
WARNING: Exceeded batch size - reduce boil size | ||
Going into fermentor (equipment estimates 6.25 g | 25 qt) | 6 | 24 |
Total: | 9.98 | 39.9 |
Equipment Profile Used: | System Default |