Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
17.50 lb | German - Pilsner | 38 | 1.6 | 100% | |
17.50 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
5 oz | Tettnanger | Pellet | 4 | Boil | 60 min | 35.62 | 62.5% | |
1.50 oz | Hallertau Tradition (Germany) | Pellet | 3.2 | Boil | 15 min | 4.24 | 18.8% | |
1.50 oz | Hallertau Tradition (Germany) | Pellet | 3.2 | Boil | 1 min | 0.37 | 18.8% | |
8 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
2 each | Whirlfloc | Fining | Boil | 15 min. | |
7.10 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 90 min. | |
1.30 g | Calcium Chloride (dihydrate) | Water Agt | Sparge | 90 min. | |
3.20 g | Epsom Salt | Water Agt | Mash | 90 min. | |
2 g | Epsom Salt | Water Agt | Sparge | 90 min. | |
4.70 g | Gypsum | Water Agt | Mash | 90 min. | |
2 g | Gypsum | Water Agt | Sparge | 90 min. | |
2 g | Baking Soda | Water Agt | Mash | 90 min. | |
1.80 g | Baking Soda | Water Agt | Sparge | 90 min. | |
20 ml | Lactic acid | Water Agt | Mash | 90 min. |
Fermentis - Saflager - German Lager Yeast W-34/70 | ||||||||||||||||
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$ 0.00 |
Method: co2 Amount: 27.65 psi Temp: 68 °F CO2 Level: 2.5 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
59 | 8 | 16 | 63 | 93 | 0 |
Mash Salts CaSO4 - 4.7g CaCl2 - 7.1g MGSO4 - 3.2g NaHCO3 - 2g Lactic Acid 20 ml to 5.4 pH Sparge Salts CaSO4 - 2.0g CaCl2 - 1.3g MgSO4 - 2.0g NaHCO3 - 1.8g 5.6 pH |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
8.75 gal | Mash | Strike | 156 °F | 148 °F | 90 min |
9 gal | Sparge | Fly Sparge | 172 °F | 172 °F | 90 min |
Starting Mash Thickness:
2 qt/lb Starting Grain Temp: 65 °F |
Water | Gallons | Quarts |
---|---|---|
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.55 gal (58.2 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.55 gal (10.2 qt) sparge/top-off. | ||
Strike water volume at mash thickness of 2 qt/lb | 8.75 | 35 |
Mash volume with grains | 10.15 | 40.6 |
Grain absorption losses | -2.19 | -8.8 |
Remaining sparge water volume (equipment estimates 8.24 g | 33 qt) | 7.19 | 28.8 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 14.55 g | 58.2 qt) | 13.5 | 54 |
Boil off losses | -2.25 | -9 |
Hops absorption losses (first wort, boil, aroma) | -0.3 | -1.2 |
Post boil Volume | 12 | 48 |
Going into fermentor | 12 | 48 |
Total: | 15.94 | 63.8 |
Equipment Profile Used: | System Default |