Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
5 kg | Crisp Malting - Extra Pale Maris Otter | 37.5 | 2 | 76.3% | |
150 g | Weyermann - Acidulated | 27 | 3.4 | 2.3% | |
600 g | Crisp Malting - Dextrin Malt | 36.8 | 1.8 | 9.2% | |
500 g | Crisp Malting - Cara Gold malt | 34 | 14 | 7.6% | |
300 g | Corn Sugar - Dextrose | 42 | 0.5 | 4.6% | |
6,550 g / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
100 g | Hallertau Blanc | Pellet | 10 | Whirlpool at 82 °C | 20 min | 13.2 | 45.5% | |
100 g | Amarillo | Pellet | 8.6 | Whirlpool at 82 °C | 20 min | 11.35 | 45.5% | |
20 g | Magnum | Pellet | 14.5 | Boil at 100 °C | 60 min | 29.86 | 9.1% | |
220 g / $ 0.00 |
Mangrove Jack - Belgian Abbey M47 | ||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
||||||||||||||||
$ 0.00 |
CO2 Level: 2.25 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
25 L | Strike | 72 °C | 65 °C | 60 min | |
Starting Mash Thickness:
4 L/kg Starting Grain Temp: 20 °C |
Water | Liters |
---|---|
Strike water volume at mash thickness of 4 L/kg | 25 |
Mash volume with grains (equipment estimates 28.1 L) | 29.1 |
Grain absorption losses | -6.3 |
Remaining sparge water volume (equipment estimates 12.8 L) | 12 |
Mash Lauter Tun losses | -0.9 |
Volume increase from sugar/extract (early additions) | 0.2 |
Pre boil volume (equipment estimates 30.8 L) | 30 |
Boil off losses | -5.7 |
Hops absorption losses (first wort, boil, aroma) | -0.1 |
Post boil Volume | 25 |
Hops absorption losses (whirlpool, hop stand) | -1 |
Top off amount | 1 |
Going into fermentor | 25 |
Total: | 37 |
Equipment Profile Used: | System Default |