Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
5.50 lb | Briess - Brewers Malt 2-Row | 37 | 1.8 | 50% | |
4 lb | Briess - White Wheat Raw | 34.5 | 2 | 36.4% | |
0.50 lb | Briess - Aromatic Munich Malt 20L | 35.4 | 20 | 4.5% | |
1 lb | Rice Hulls | 0 | 0 | 9.1% | |
11 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
1 oz | Mount Hood | Pellet | 4.8 | Boil | 60 min | 18.82 | 50% | |
1 oz | Yakima Valley Hops - GR Monroe | Pellet | 3.5 | Dry Hop | 7 days | 50% | ||
2 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
1 tbsp | Five Star Chemicals - 5.2 pH Stabilizer | Water Agt | Mash | 1 hr. | |
1 each | Whirfloc tablet | Water Agt | Boil | 15 min. | |
1 tsp | Yeast Nutrient | Water Agt | Boil | 15 min. | |
3 each | Fermaid O | Other | Primary | 0 min. | |
4 oz | montmorency tart cherry | Flavor | Secondary | 7 days | |
16 oz | Tart Cherry Concentrate | Flavor | Secondary | 14 days |
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST | ||||||||||||||||
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$ 0.00 |
Method: dextrose Amount: 5.1 oz Temp: 68 °F CO2 Level: 2.45 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
4.13 gal | Strike | 157 °F | 147 °F | 60 min | |
4.5 gal | Sparge | 157 °F | 147 °F | 15 min | |
Starting Mash Thickness:
1.5 qt/lb Starting Grain Temp: 65 °F |
Water | Gallons | Quarts |
---|---|---|
Strike water volume at mash thickness of 1.5 qt/lb | 4.13 | 16.5 |
Mash volume with grains | 5.01 | 20 |
Grain absorption losses | -1.38 | -5.5 |
Remaining sparge water volume (equipment estimates 4.54 g | 18.2 qt) | 4.5 | 18 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) | 7 | 28 |
Boil off losses | -1.5 | -6 |
Hops absorption losses (first wort, boil, aroma) | -0.04 | -0.2 |
Post boil Volume | 5.5 | 22 |
Going into fermentor | 5.5 | 22 |
Total: | 8.63 | 34.5 |
Equipment Profile Used: | System Default |