Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
5 kg | Castle Malting - Château Pale Ale |
0.00 € / g 2.36 € |
38 | 3.4 | 75.8% |
0.50 kg | Quaker - Rolled Oats |
0.00 € / kg 0.00 € |
4 | 1 | 7.6% |
0.40 kg | Castle Malting - Château Cara Clair |
0.00 € / g 0.75 € |
35 | 3.2 | 6.1% |
0.20 kg | Castle Malting - Château Arome |
0.00 € / g 0.41 € |
34.4 | 39.8 | 3% |
0.20 kg | Castle Malting - Château Wheat Blanc |
0.00 € / g 0.10 € |
38 | 1.8 | 3% |
0.10 kg | Weyermann - Acidulated |
0.00 € / g 0.32 € |
27 | 3.4 | 1.5% |
0.10 kg | Castle Malting - Château Crystal |
0.00 € / g 0.05 € |
35.9 | 56.77 | 1.5% |
0.10 kg | Rice Hulls | 0 | 0 | 1.5% | |
6.60 kg / 3.98 € |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
25 g | Nugget |
0.03 € / g 0.71 € |
Pellet | 14 | First Wort | 60 min | 42.16 | 20% |
25 g | Cascade |
0.05 € / g 1.15 € |
Pellet | 7 | Boil | 30 min | 14.73 | 20% |
25 g | Cascade |
0.05 € / g 1.15 € |
Pellet | 7 | Boil | 5 min | 3.82 | 20% |
50 g | Cascade | Pellet | 7 | Dry Hop | 0 days | 40% | ||
125 g / 5.50 € |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
5 g | Irish Moss | Herb | Boil | 15 min. | |
2.80 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
6.20 g | Epsom Salt | Water Agt | Mash | 1 hr. | |
2.90 g | Gypsum | Water Agt | Mash | 1 hr. | |
0.92 ml | Phosphoric acid | Water Agt | Mash | 1 hr. | |
2.33 ml | Phosphoric acid | Water Agt | Sparge | 1 hr. |
Lallemand - LALBREW® VOSS KVEIK ALE YEAST | ||||||||||||||||
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0.43 € |
Method: dextrose Amount: 158.1 g Temp: 20 °C CO2 Level: 2.3 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
20 L | Infusion | 73 °C | 67 °C | 60 min | |
22 L | Fly Sparge | 80 °C | 70 °C | 30 min | |
Starting Mash Thickness:
3 L/kg Starting Grain Temp: 25 °C |
Water | Liters |
---|---|
Strike water volume at mash thickness of 3 L/kg | 18.3 |
Mash volume with grains | 22.3 |
Grain absorption losses | -6.1 |
Remaining sparge water volume (equipment estimates 19.3 L) | 20.2 |
Mash Lauter Tun losses | -0.9 |
Volume increase from sugar/extract (early additions) | 0.5 |
Pre boil volume (equipment estimates 31.1 L) | 32 |
Boil off losses | -5.7 |
Hops absorption losses (first wort, boil, aroma) | -0.4 |
Post boil Volume | 25 |
Going into fermentor | 25 |
Total: | 38.5 |
Equipment Profile Used: | System Default |