Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
7.50 lb | Crisp Malting - Finest Maris Otter | 38 | 3 | 84.3% | |
0.70 lb | Flaked Barley | 32 | 2.2 | 7.9% | |
0.30 lb | Thomas Fawcett - Crystal Malt I | 34 | 45 | 3.4% | |
0.40 lb | Crisp Malting - Roasted Barley | 31.28 | 520 | 4.5% | |
8.90 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
1.60 oz | Challenger | Pellet | 5.1 | Boil | 60 min | 29.48 | 100% | |
1.60 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
2.20 g | Wyeast - Beer Nutrient | Other | Boil | 10 min. | |
1 each | Whirlfloc | Fining | Boil | 10 min. | |
3.50 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
4 g | Gypsum | Water Agt | Mash | 1 hr. | |
1 g | Salt | Water Agt | Mash | 1 hr. | |
5.50 g | Citric acid | Water Agt | Mash | 1 hr. |
Lallemand - LALBREW® WINDSOR BRITISH-STYLE BEER YEAST | ||||||||||||||||
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$ 0.00 |
CO2 Level: 2.25 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
6.5 gal | Infusion | -- | 153 °F | 60 min | |
1 gal | Batch Sparge | -- | 170 °F | -- | |
Starting Mash Thickness:
2 qt/lb |
Water | Gallons | Quarts |
---|---|---|
Strike water volume at mash thickness of 2 qt/lb | 4.45 | 17.8 |
Mash volume with grains | 5.16 | 20.6 |
Grain absorption losses | -1.11 | -4.5 |
Remaining sparge water volume (equipment estimates 4.47 g | 17.9 qt) | 3.91 | 15.7 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 7.56 g | 30.2 qt) | 7 | 28 |
Boil off losses | -1.5 | -6 |
Hops absorption losses (first wort, boil, aroma) | -0.06 | -0.2 |
Post boil Volume | 6 | 24 |
Going into fermentor | 6 | 24 |
Total: | 8.36 | 33.5 |
Equipment Profile Used: | System Default |