Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
4.38 lb | Weyermann - Pilsner | 36 | 1.5 | 53.9% | |
3.25 lb | American - White Wheat | 40 | 2.8 | 40% | |
0.50 lb | Corn Sugar - Dextrose - (late boil kettle addition) | 42 | 0.5 | 6.2% | |
8.13 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
0.40 oz | Hallertau Blanc | Pellet | 8.8 | Boil | 15 min | 6.68 | 100% | |
0.40 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
1.20 g | Gypsum | Water Agt | Mash | 1 hr. | |
0.91 g | Calcium Chloride (anhydrous) | Water Agt | Mash | 1 hr. | |
0.65 g | Epsom Salt | Water Agt | Mash | 1 hr. | |
0.16 g | Canning Salt | Water Agt | Mash | 1 hr. | |
1.62 ml | Lactic acid | Water Agt | Mash | 1 hr. | |
1.99 g | Gypsum | Water Agt | Sparge | 15 min. | |
1.51 g | Calcium Chloride (anhydrous) | Water Agt | Sparge | 15 min. | |
1.08 g | Epsom Salt | Water Agt | Sparge | 15 min. | |
0.27 g | Canning Salt | Water Agt | Sparge | 15 min. | |
1 each | Whirlfloc | Water Agt | Mash | -- | |
1 tsp | Yeast Nutrient | Other | Mash | -- |
Lallemand - WildBrew Philly Sour | ||||||||||||||||
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$ 0.00 |
Method: co2 Amount: 7.18 psi Temp: 36 °F CO2 Level: 2.2 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
3.24 gal | Mash | Strike | 159 °F | 148 °F | 60 min |
5.38 gal | Sparge | Sparge | 180 °F | 165 °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 | 2.86 | 11.4 |
Mash volume with grains | 3.47 | 13.9 |
Grain absorption losses | -0.95 | -3.8 |
Remaining sparge water volume (equipment estimates 4.19 g | 16.8 qt) | 5.6 | 22.4 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 5.85 g | 23.4 qt) | 7.26 | 29 |
Volume increase from sugar/extract (late additions) | 0.04 | 0.2 |
Boil off losses | -0.38 | -1.5 |
Hops absorption losses (first wort, boil, aroma) | -0.02 | -0.1 |
Post boil Volume (equipment estimates 5.5 g | 22 qt) | 7 | 28 |
WARNING: Exceeded batch size - reduce boil size | ||
Going into fermentor (equipment estimates 7 g | 28 qt) | 5.5 | 22 |
Total: | 8.46 | 33.9 |
Equipment Profile Used: | System Default |