hines57
Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
9 lb | US - Pale 2-Row | 37 | 1.8 | 76.8% | |
1 lb | Munich - Light 10L | 33 | 10 | 8.5% | |
1 lb | Flaked Wheat | 34 | 2 | 8.5% | |
0.40 lb | American - Caramel / Crystal 20L | 35 | 20 | 3.4% | |
5 oz | German - Acidulated Malt | 27 | 3.4 | 2.7% | |
11.71 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
1 oz | Citra | Pellet | 11 | Boil | 30 min | 29.54 | 25% | |
1 oz | Amarillo | Pellet | 8.6 | Boil | 15 min | 14.91 | 25% | |
1 oz | Citra | Pellet | 11 | Dry Hop | 4 days | 25% | ||
1 oz | Amarillo | Pellet | 8.6 | Dry Hop | 4 days | 25% | ||
4 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
4 g | Yeast Nutrient | Other | Boil | -- | |
1 each | Whirlfloc tablet | Fining | Boil | -- | |
5 g | Chalk | Water Agt | Mash | 1 hr. | |
2.50 g | Epsom Salt | Water Agt | Mash | 1 hr. | |
7 g | Gypsum | Water Agt | Mash | 1 hr. | |
0.50 g | Salt | Water Agt | Mash | 1 hr. | |
2 g | Calcium Chloride (anhydrous) | Water Agt | Mash | 1 hr. |
Omega Yeast Labs - Hornindal Kveik OYL-091 | ||||||||||||||||
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$ 0.00 |
CO2 Level: 2.45 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
3.7 gal | Gott Cooler prewarmed | Strike | 167 °F | 152 °F | 60 min |
Starting Mash Thickness:
1.2 qt/lb Starting Grain Temp: 65 °F |
Water | Gallons | Quarts |
---|---|---|
Strike water volume at mash thickness of 1.2 qt/lb | 3.51 | 14.1 |
Mash volume with grains | 4.45 | 17.8 |
Grain absorption losses | -1.46 | -5.9 |
Remaining sparge water volume (equipment estimates 5.28 g | 21.1 qt) | 4.7 | 18.8 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) | 6.5 | 26 |
Boil off losses | -1.5 | -6 |
Hops absorption losses (first wort, boil, aroma) | -0.08 | -0.3 |
Post boil Volume | 5.5 | 22 |
Going into fermentor | 5.5 | 22 |
Total: | 8.21 | 32.9 |
Equipment Profile Used: | System Default |