Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
3.20 lb | United Kingdom - Maris Otter Pale | 38 | 3.75 | 19.3% | |
1 lb | United Kingdom - Crystal 60L | 34 | 60 | 6% | |
4 oz | United Kingdom - Pale Chocolate | 33 | 207 | 1.5% | |
1.65 lb | Canadian - Pale 2-Row | 36 | 1.75 | 10% | |
7 oz | Lactose (Milk Sugar) | 41 | 1 | 2.6% | |
2 lb | Belgian - Pilsner | 37 | 1.6 | 12.1% | |
1.50 lb | German - CaraMunich I | 34 | 39 | 9.1% | |
1.50 lb | Briess - Caramel Malt - 20L | 35 | 20 | 9.1% | |
1.50 lb | Munich Malt | 36.8 | 7.87 | 9.1% | |
1.50 lb | Weyermann - Carafoam | 34.5 | 2.2 | 9.1% | |
1 lb | BE - Soft Candi Sugar - Brun Fonce - Dark Brown - (late boil kettle addition) | 42 | 27 | 6% | |
1 lb | Belgian Candi Sugar - Clear/Blond (0L) | 38 | 0 | 6% | |
16.54 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
3 oz | Styrian Goldings | Leaf/Whole | 2.7 | Boil | 60 min | 22.42 | 100% | |
3 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
15 g | Chalk | Water Agt | Mash | 1 hr. | |
7 g | Epsom Salt | Water Agt | Mash | 1 hr. | |
1 g | Gypsum | Water Agt | Mash | 1 hr. | |
2 g | Salt | Water Agt | Mash | 1 hr. | |
8 oz | Toasted Coconut | Flavor | Kegging | 0 min. |
Wyeast - Belgian Strong Ale 1388 | ||||||||||||||||
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$ 0.00 |
Method: co2 CO2 Level: 2.45 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
100 | 18 | 20 | 45 | 105 | 235 |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
20 qt | Infusion | -- | 152 °F | 60 min | |
16 qt | Sparge | -- | 168 °F | 30 min | |
Starting Mash Thickness:
1.5 qt/lb Starting Grain Temp: 65 °F |
Water | Gallons | Quarts |
---|---|---|
Strike water volume at mash thickness of 1.5 qt/lb | 5.29 | 21.2 |
Mash volume with grains | 6.42 | 25.7 |
Grain absorption losses | -1.76 | -7.1 |
Remaining sparge water volume (equipment estimates 3.64 g | 14.6 qt) | 3.61 | 14.4 |
Mash Lauter Tun losses | -0.25 | -1 |
Volume increase from sugar/extract (early additions) | 0.12 | 0.5 |
Pre boil volume (equipment estimates 7.03 g | 28.1 qt) | 7 | 28 |
Volume increase from sugar/extract (late additions) | 0.08 | 0.3 |
Boil off losses | -1.5 | -6 |
Hops absorption losses (first wort, boil, aroma) | -0.11 | -0.5 |
Post boil Volume (equipment estimates 5.5 g | 22 qt) | 6 | 24 |
WARNING: Exceeded batch size - reduce boil size | ||
Going into fermentor (equipment estimates 6 g | 24 qt) | 5.5 | 22 |
Total: | 8.9 | 35.6 |
Equipment Profile Used: | System Default |