Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
8.50 lb | American - Pale 2-Row | 37 | 1.8 | 72.3% | |
0.75 lb | United Kingdom - Coffee Malt | 36 | 150 | 6.4% | |
0.50 lb | American - Caramel / Crystal 120L | 33 | 120 | 4.3% | |
0.50 lb | American - Caramel / Crystal 80L | 33 | 80 | 4.3% | |
0.50 lb | American - Victory | 34 | 28 | 4.3% | |
8 oz | American - Chocolate | 29 | 350 | 4.3% | |
8 oz | American - Carapils (Dextrine Malt) | 33 | 1.8 | 4.3% | |
11.75 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
0.84 oz | Galena | Pellet | 13 | Boil | 60 min | 36.79 | 45.7% | |
1 oz | Willamette | Pellet | 4.5 | Boil | 5 min | 3.02 | 54.3% | |
1.84 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
3.50 tsp | Gypsum | Water Agt | Boil | 1 hr. | |
1 tsp | Irish Moss | Fining | Boil | 15 min. | |
1 tsp | Gelatin (optional) | Fining | Secondary | -- |
White Labs - British Ale Yeast WLP005 | ||||||||||||||||
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$ 0.00 |
Method: DME CO2 Level: 2.4 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
125 | 20 | 50 | 50 | 275 | 150 |
Using the water provided, add salts to achieve the above water profile (ideal for a Brown Ale). Basically 3.5 tsp. Gypsum will suffice. |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
4 gal | Heat 4 gallons of mash water to 180 degrees before doughing in. Target mash temp is 155 degrees. Mash for one hour. | -- | -- | 155 °F | 60 min |
4 gal | Heat 4 gallons of sparge water to 178 degrees, fly sparge for one hour, collect 6 gallons of wort pre-boil | Fly Sparge | -- | 178 °F | 60 min |
Starting Mash Thickness:
1.5 qt/lb |
Water | Gallons | Quarts |
---|---|---|
Strike water volume at mash thickness of 1.5 qt/lb | 4.41 | 17.6 |
Mash volume with grains | 5.35 | 21.4 |
Grain absorption losses | -1.47 | -5.9 |
Remaining sparge water volume (equipment estimates 4.38 g | 17.5 qt) | 3.31 | 13.3 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 7.07 g | 28.3 qt) | 6 | 24 |
Boil off losses | -1.5 | -6 |
Hops absorption losses (first wort, boil, aroma) | -0.07 | -0.3 |
Post boil Volume | 5.5 | 22 |
Going into fermentor | 5.5 | 22 |
Total: | 7.72 | 30.9 |
Equipment Profile Used: | System Default |