Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
2,070 g | Weyermann - Extra Pale Premium Pilsner Malt | 38 | 1.5 | 46% | |
900 g | Weyermann - Pale Ale | 39 | 2.3 | 20% | |
675 g | Dingemans - Munich MD | 36.5 | 6.3 | 15% | |
180 g | Weyermann - CARABELGE | 34 | 13.6 | 4% | |
180 g | Belgian - Aromatic - (late boil kettle addition) | 33 | 38 | 4% | |
90 g | Belgian - Special B | 34 | 115 | 2% | |
90 g | Belgian - Wheat | 38 | 1.8 | 2% | |
315 g | Candi Syrup - Belgian Candi Syrup - Amber (40L) - (late boil kettle addition) | 32 | 40 | 7% | |
4,500 g / 0.00 € |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
29 g | Styrian Goldings | Pellet | 4.7 | First Wort at 100 °C | 45 min | 16.68 | 45.3% | |
25 g | Saaz | Pellet | 4.1 | Boil at 100 °C | 15 min | 6.78 | 39.1% | |
10 g | Saaz | Pellet | 4.1 | Whirlpool at 85 °C | 0 min | 0.64 | 15.6% | |
64 g / 0.00 € |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
2 g | Irish Moss | Fining | Boil | 10 min. | |
2 g | BSG - Fermax Yeast Nutrient | Other | Boil | 10 min. | |
5 ml | Lactic acid | Water Agt | Mash | 1 hr. | |
2 ml | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
4 g | Gypsum | Water Agt | Mash | 1 hr. | |
10 g | Bitter Orange peel | Flavor | Boil | 15 min. | |
4.76 g | Corriander | Flavor | Boil | 0 min. |
Mangrove Jack - Belgian Abbey M47 | ||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
||||||||||||||||
Lallemand - LALBREW® VOSS KVEIK ALE YEAST | ||||||||||||||||
|
||||||||||||||||
0.00 € |
Method: sucrose Amount: 131.1 g Temp: 20 °C CO2 Level: 2.5 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
75 | 5 | 10 | 50 | 100 | 0 |
Volvic 24.0 Overijse 3.0 |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
16 L | Protein Rest | Strike | 66 °C | 66 °C | 5 min |
Steeping | 67 °C | 67 °C | 10 min | ||
Steeping | 68 °C | 68 °C | 45 min | ||
11 L | Sparge | 75 °C | 75 °C | 15 min | |
Starting Mash Thickness:
3 L/kg Starting Grain Temp: 20 °C |
Water | Liters |
---|---|
Strike water volume at mash thickness of 3 L/kg | 12.6 |
Mash volume with grains | 15.3 |
Grain absorption losses | -4.2 |
Remaining sparge water volume (equipment estimates 16.9 L) | 15.6 |
Mash Lauter Tun losses | -0.9 |
Pre boil volume (equipment estimates 24.4 L) | 23.1 |
Volume increase from sugar/extract (late additions) | 0.2 |
Boil off losses | -4.3 |
Hops absorption losses (first wort, boil, aroma) | -0.3 |
Post boil Volume (equipment estimates 20.1 L) | 21.2 |
Hops absorption losses (whirlpool, hop stand) | -0.1 |
WARNING: Exceeded batch size - reduce boil size | |
Going into fermentor (equipment estimates 21.1 L) | 20 |
Total: | 28.1 |
Equipment Profile Used: | System Default |