Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
10 lb | United Kingdom - Maris Otter Pale | 38 | 3.75 | 78.4% | |
1 lb | Munich - Light 10L | 33 | 10 | 7.8% | |
0.75 lb | American - Caramel / Crystal 60L | 34 | 60 | 5.9% | |
0.50 lb | Aromatic Malt | 35 | 20 | 3.9% | |
0.50 lb | Belgian - Biscuit | 35 | 23 | 3.9% | |
12.75 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
0.50 oz | Yakima Valley Hops - AU Vic Secret (17.4 AA) | Pellet | 21.8 | Boil | 60 min | 9.28 | 12.5% | |
0.50 oz | Yakima Valley Hops - US Goldings | Pellet | 5 | Boil | 60 min | 2.13 | 12.5% | |
1 oz | Yakima Valley Hops - AU Vic Secret (17.4 AA) | Pellet | 21.8 | Boil | 15 min | 9.21 | 25% | |
1 oz | Yakima Valley Hops - US Goldings | Pellet | 5 | Boil | 15 min | 2.11 | 25% | |
1 oz | Yakima Valley Hops - US Goldings | Pellet | 5 | Boil | 5 min | 0.85 | 25% | |
4 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
4 g | Chalk | Water Agt | Mash | 1 hr. | |
1 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
5.25 g | Gypsum | Water Agt | Mash | 1 hr. | |
2 g | Salt | Water Agt | Mash | 1 hr. |
Fermentis - Safale - English Ale Yeast S-04 | ||||||||||||||||
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$ 0.00 |
Method: dextrose Amount: 3.7 oz Temp: 68 °F CO2 Level: 2 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
4.75 gal | Strike | 164 °F | 152 °F | 60 min | |
4.25 gal | Sparge | 168 °F | 168 °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 | 4.78 | 19.1 |
Mash volume with grains | 5.8 | 23.2 |
Grain absorption losses | -1.59 | -6.4 |
Remaining sparge water volume (equipment estimates 4.21 g | 16.9 qt) | 4.06 | 16.3 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 7.15 g | 28.6 qt) | 7 | 28 |
Boil off losses | -1.5 | -6 |
Hops absorption losses (first wort, boil, aroma) | -0.15 | -0.6 |
Post boil Volume (equipment estimates 5.5 g | 22 qt) | 6 | 24 |
WARNING: Exceeded batch size - reduce boil size | ||
Going into fermentor (equipment estimates 6 g | 24 qt) | 5.5 | 22 |
Total: | 8.84 | 35.4 |
Equipment Profile Used: | System Default |