Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
9 lb | Viking - Pale Ale Malt | 37 | 2.5 | 78.3% | |
1 lb | Viking - Caramel 100 | 35 | 50.8 | 8.7% | |
1 lb | Crisp Malting - Brown Malt | 32.7 | 65 | 8.7% | |
0.50 lb | Briess - Chocolate | 25 | 350 | 4.3% | |
11.50 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
1.50 oz | Kent Goldings | Pellet | 5 | Boil | 60 min | 26.32 | 75% | |
0.50 oz | Kent Goldings | Pellet | 5 | Aroma | 5 min | 1.75 | 25% | |
2 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
10 ml | clarity ferm (white labs) | Fining | Primary | 0 min. | |
1 each | 1 campdem tablet | Water Agt | Mash | 0 min. | |
0.50 tsp | gelatin | Fining | Primary | 0 min. | |
4.30 ml | Lactic acid | Water Agt | Sparge | 0 min. | |
2 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. |
White Labs - California Ale Yeast WLP001 | ||||||||||||||||
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$ 0.00 |
Method: co2 Amount: 13.34 psi Temp: 38 °F CO2 Level: 2.7 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
82 | 22 | 28 | 71.3 | 50 | 239.1 |
City water, add 2g CaCl to 4 gal mash water 1 campden tablet to remove chloramine Acidify 5 gal sparge water to pH 5.5 |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
4 gal | Infusion | 166 °F | 154 °F | 60 min | |
5 gal | Sparge | 170 °F | 170 °F | 60 min | |
Starting Mash Thickness:
1.45 qt/lb Starting Grain Temp: 68 °F |
Water | Gallons | Quarts |
---|---|---|
Strike water volume at mash thickness of 1.45 qt/lb | 4.17 | 16.7 |
Mash volume with grains | 5.09 | 20.4 |
Grain absorption losses | -1.44 | -5.8 |
Remaining sparge water volume (equipment estimates 4.59 g | 18.4 qt) | 4.52 | 18.1 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) | 7 | 28 |
Boil off losses | -1.5 | -6 |
Hops absorption losses (first wort, boil, aroma) | -0.08 | -0.3 |
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: | 8.69 | 34.8 |
Equipment Profile Used: | System Default |