| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 12.60 kg | Weyermann - Pale Ale |
$ 6.60 / kg $ 83.16 |
39 | 2.3 | 68.5% |
| 4.12 kg | New Zealand - Rolled Oats |
$ 5.50 / kg $ 22.66 |
12.4 | 1.4 | 22.4% |
| 1.20 kg | Gladfield - Chit Malt |
$ 6.60 / kg $ 7.92 |
15 | 1.52 | 6.5% |
| 204 g | Weyermann - Vienna Malt |
$ 6.60 / kg $ 1.35 |
37 | 3.5 | 1.1% |
| 275 g | Bestmalz - BEST Acidulated |
$ 7.80 / kg $ 2.15 |
35.9 | 2.81 | 1.5% |
| 18.40 kg / $ 117.23 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 96 g | Centennial |
$ 0.10 / g $ 9.60 |
Pellet | 10 | Hop Stand at 80 °C | 30 min | 14.5% | |
| 96 g | Mosaic (HBC 369) |
$ 0.12 / g $ 11.52 |
Pellet | 12.25 | Hop Stand at 80 °C | 30 min | 14.5% | |
| 118 g | Citra |
$ 0.14 / g $ 16.52 |
Pellet | 11 | Dry Hop | 1.5 days | 17.8% | |
| 236 g | Galaxy |
$ 0.10 / g $ 23.60 |
Pellet | 14.25 | Dry Hop | 7 days | 35.5% | |
| 118 g | Citra |
$ 0.14 / g $ 16.52 |
Pellet | 11 | Dry Hop | 7 days | 17.8% | |
| 664 g / $ 77.76 | ||||||||
| Amount | Name | Cost | Type | Use | Time |
|---|---|---|---|---|---|
| 4.90 g | Gypsum (Calcium Sulfate) |
$ 8.90 / kg $ 0.04 |
Water Agt | Mash | 1 hr. |
| 2.90 g | Epsom Salt (MgSO4) |
$ 8.90 / kg $ 0.03 |
Water Agt | Mash | 1 hr. |
| 5.64 g | Gypsum (Calcium Sulfate) |
$ 8.90 / kg $ 0.05 |
Water Agt | Sparge | 1 hr. |
| 2.81 g | Epsom Salt (MgSO4) |
$ 8.90 / kg $ 0.03 |
Water Agt | Sparge | 1 hr. |
| 12.50 g | Calcium Chloride (anhydrous) |
$ 8.90 / kg $ 0.11 |
Water Agt | Mash | 1 hr. |
| 11.27 g | Calcium Chloride (anhydrous) |
$ 8.90 / kg $ 0.10 |
Water Agt | Sparge | 1 hr. |
| 0.30 g | Table Salt |
$ 5.00 / kg $ 0.00 |
Water Agt | Mash | 0 min. |
| 0.30 g | Table Salt |
$ 5.00 / kg $ 0.00 |
Water Agt | Sparge | 0 min. |
| $ 0.36 | |||||
| Lallemand - Lalbrew New England | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
||||||||||||||||
| $ 21.00 |
| Method: co2 CO2 Level: 100 Volumes |
| Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
|---|---|---|---|---|---|
| 133 | 8 | 5 | 175 | 80 | 0 |
|
Sydney Water - 16 May 2020 https://www.sydneywater.com.au/SW/water-the-environment/how-we-manage-sydney-s-water/safe-drinking-water/water-analysis/index.htm Total Chlorine 0.87 (mg/L) This is an average result for our measure of the effectiveness of the disinfection process we use to kill microbes that may cause disease. It also helps to make your water safe to drink all the way from our filtration plant to your tap. pH 7.73 - 7.98 (pH Units) This is a measure of the acidity or alkalinity of your water where 1 is very acidic, 7 is 'neutral', and 14 is very alkaline. Calcium 12.2 - 16.7 (mg/L) This is a measure of this naturally occurring element, which can enter the water in the catchments. Its sometimes added in the treatment process to make your water less acidic. Sodium 20.4 (mg/L) This is a measure of the level of this mineral in your water. Sodium is present in almost all water, food and drink, and is safe at this low level. Sulphate 8.4 (mg/L) This is a measure of the safe level of this dissolved mineral which is present in our catchments. Iron 0.005 - 0.017 (mg/L) This is a measure of this naturally occurring element which can be present in low levels in our catchments. Iron can be responsible for taste and staining problems. Magnesium 1.15 - 7.32 (mg/L) This is a measure of this naturally occurring compound which occurs at low levels in your water. If it occurs at high levels, magnesium can be responsible for taste and staining problems. Chloride 31 (mg/L) This is a measure of this naturally occurring element which can be present in low levels in our catchments. The levels can affect the flavour profile of home brew. Quarterly Drinking Water Quality Report |
|||||
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| 55.71 L | Mash In | Infusion | -- | 65.5 °C | 60 min |
| 27.38 L | Sparge | 76 °C | 76 °C | 20 min | |
| Starting Grain Temp: 20 °C | |||||
| Water | Liters |
|---|---|
| WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 70.09 L. Suggest reducing initial water volume to 45.4 L and adding 24.69 L sparge/top-off. | |
| WARNING: Mash tun capacity exceeded. Volume required: 79.3 L. Suggest reducing strike water volume to 33.26 L and adding 33.9 L sparge/top-off. | 67.2 |
| Strike water volume at mash thickness of 3.7 L/kg | 67.2 |
| Mash volume with grains | 79.3 |
| Grain absorption losses | -18.4 |
| Remaining sparge water volume (equipment estimates 22.2 L) | 21.4 |
| Mash Lauter Tun losses | -0.9 |
| Pre boil volume (equipment estimates 70.1 L) | 69.3 |
| Boil off losses | -7.1 |
| Post boil Volume | 63 |
| Hops absorption losses (whirlpool, hop stand) | -1 |
| Going into fermentor | 62 |
| Total: | 88.6 |
| Equipment Profile Used: | System Default |
