Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
2.40 kg | Viking - Pilsner Malt | 37 | 1.9 | 75% | |
0.50 kg | Viking - Golden Ale Malt | 37 | 3.5 | 15.6% | |
0.15 kg | Finland - Melanoid Malt | 35 | 27 | 4.7% | |
0.15 kg | Viking - Dextrine Malt | 33 | 1.8 | 4.7% | |
3.20 kg / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
10 g | Yakima Valley Hops - Mandarina Bavaria | Pellet | 8.5 | Boil | 30 min | 12.91 | 33.3% | |
20 g | Yakima Valley Hops - Mandarina Bavaria | Pellet | 8.5 | Boil | 10 min | 12.18 | 66.7% | |
30 g / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
1 tsp | Ascorbic Acid | Water Agt | Mash | 50 min. | |
2 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 50 min. | |
1 each | Campden Tablet | Water Agt | Mash | 50 min. | |
1 g | Gypsum | Water Agt | Mash | 50 min. | |
1.50 ml | Lactic acid | Water Agt | Mash | 50 min. | |
1 each | Whirlfloc | Fining | Boil | 15 min. | |
1 tsp | Gelatin | Fining | Primary | 10 days |
Omega Yeast Labs - Lutra Kveik OYL-071 | ||||||||||||||||
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$ 0.00 |
Method: sucrose Amount: 59.2 g Temp: 20 °C CO2 Level: 2 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
17 L | Infusion | 68 °C | 68 °C | 45 min |
Water | Liters |
---|---|
Total strike volume | 21.1 |
Mash volume with grains | 23.2 |
Grain absorption losses | -3.2 |
Mash Lauter Tun losses | -0.9 |
Pre boil volume (equipment estimates 18 L) | 17 |
Boil off losses | -3.8 |
Hops absorption losses (first wort, boil, aroma) | -0.2 |
Post boil volume (equipment estimates 13.1 L) | 14 |
Estimated amount in fermentor | 14 |
Total: | 21.1 |
Equipment Profile Used: | System Default |