Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
14 lb | Bestmalz - BEST Pilsen |
$ 2.19 / lb $ 30.66 |
37 | 1.9 | 86.2% |
0.75 lb | Dingemans - Aromatic Malt |
$ 2.39 / lb $ 1.79 |
36.3 | 19 | 4.6% |
0.50 lb | Weyermann - Munich Type I |
$ 1.89 / lb $ 0.95 |
38 | 6 | 3.1% |
1 lb | Invert Sugar Syrup - (late boil kettle addition) |
$ 0.90 / lb $ 0.90 |
36 | 1 | 6.2% |
16.25 lbs / $ 34.30 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
1 oz | Saaz |
$ 2.29 / oz $ 2.29 |
Pellet | 3.5 | First Wort | 0 min | 10.61 | 25% |
1 oz | Domestic Hallertau |
$ 2.29 / oz $ 2.29 |
Pellet | 3.9 | Boil | 60 min | 10.75 | 25% |
1 oz | Domestic Hallertau |
$ 2.29 / oz $ 2.29 |
Pellet | 3.9 | Boil | 10 min | 3.9 | 25% |
1 oz | Northern Brewer - German Tettnang |
$ 2.29 / oz $ 2.29 |
Pellet | 3.5 | Boil | 0 min | 25% | |
4 oz / $ 9.16 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
5.30 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
2.30 g | Epsom Salt | Water Agt | Mash | 1 hr. | |
2.40 g | Gypsum | Water Agt | Mash | 1 hr. | |
2.50 g | Baking Soda | Water Agt | Mash | 1 hr. | |
10 ml | Lactic acid | Water Agt | Mash | 1 hr. | |
9 gal | RO Water |
$ 0.39 / gal $ 3.51 |
Water Agt | Mash | 0 min. |
$ 3.51 |
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST | ||||||||||||||||
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$ 5.00 |
Method: sucrose Amount: 5.3 oz Temp: 68 °F CO2 Level: 2.5 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
5.57 gal | Mash In | Strike | 131 °F | 128 °F | 15 min |
Step 2 | Temperature | 128 °F | 148 °F | 45 min | |
Step 3 | Temperature | 148 °F | 158 °F | 30 min | |
Mash Out | Temperature | 158 °F | 170 °F | 10 min | |
3 gal | Fly Sparge | 170 °F | 170 °F | 20 min | |
Starting Mash Thickness:
1.46 qt/lb Starting Grain Temp: 68 °F |
Water | Gallons | Quarts |
---|---|---|
Strike water volume at mash thickness of 1.46 qt/lb | 5.57 | 22.3 |
Mash volume with grains | 6.79 | 27.1 |
Grain absorption losses | -1.91 | -7.6 |
Remaining sparge water volume (equipment estimates 4.26 g | 17 qt) | 4.23 | 16.9 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 7.67 g | 30.7 qt) | 7.64 | 30.6 |
Volume increase from sugar/extract (late additions) | 0.08 | 0.3 |
Boil off losses | -1.5 | -6 |
Hops absorption losses (first wort, boil, aroma) | -0.15 | -0.6 |
Post boil Volume (equipment estimates 6.1 g | 24.4 qt) | 6.6 | 26.4 |
WARNING: Exceeded batch size - reduce boil size | ||
Going into fermentor (equipment estimates 6.6 g | 26.4 qt) | 6.1 | 24.4 |
Total: | 9.8 | 39.2 |
Equipment Profile Used: | System Default |