Single Malt - Oct 12 2021

Method: All Grain
Style: No Profile Selected
Boil Time: 0 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 22.5 liters
Post Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 252 calories (Per 330ml)
Carbs: 22 g (Per 330ml)

Created: Tuesday October 12th 2021

Original Gravity:

1.082

Final Gravity:

1.015

ABV (standard):

8.9%

IBU (tinseth):

0.0

SRM (morey):

4.5

Mash pH

5.7

Cost $

n/a

Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
7 kg	US - Pale 2-Row7 kg Pale 2-Row	$ 0.00 / kg $ 0.00	37	1.8	100%
7 kg / $ 0.00

Yeast

East Coast Yeast - Saison Brasserie ECY08

Amount:	1 Each	Cost:	$ 0.00 / each $ 0.00
Attenuation (avg):	80%	Flocculation:	Medium
Optimum Temp:	24 - 29 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 146 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Temp: 68 °C

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
21 L	Infusion	65 °C	64 °C	60 min
8 L	Sparge	77 °C	77 °C	20 min
Starting Mash Thickness: 3 L/kg

Quick Water Requirements

Water	Liters
Strike water volume at mash thickness of 3 L/kg	21
Mash volume with grains	25.6
Grain absorption losses	-7
Remaining sparge water volume (equipment estimates 7.9 L)	15.4
Mash Lauter Tun losses	-0.9
Pre boil volume (equipment estimates 21 L)	28.5
Boil off losses
Post boil Volume (equipment estimates 21 L)	22.5
WARNING: Exceeded batch size - reduce boil size
Going into fermentor (equipment estimates 22.5 L)	21
Total:	36.4
Equipment Profile Used:	System Default

Last Updated and Sharing

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Last Updated: 2021-10-13 15:54 UTC

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Single Malt - Oct 12 2021