Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
5 kg | Thomas Fawcett - Maris Otter Low Colour Malt | 36.8 | 1.8 | 78.7% | |
750 g | Gladfield - Munich Malt | 36.8 | 7.87 | 11.8% | |
200 g | Gladfield - Medium Crystal Malt | 35.4 | 56.35 | 3.1% | |
200 g | Weyermann - Carapils | 34.5 | 2.1 | 3.1% | |
200 g | Voyager Craft Malt - Voodoo Schooner | 35.9 | 43.2 | 3.1% | |
6,350 g / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
21 g | Citra | Pellet | 11 | First Wort | 0 min | 15.61 | 8.5% | |
35 g | Citra | Pellet | 11 | Boil | 15 min | 14.2% | ||
35 g | Citra | Pellet | 11 | Boil | 10 min | 14.2% | ||
35 g | Citra | Pellet | 11 | Boil | 5 min | 14.2% | ||
35 g | Citra | Pellet | 11 | Boil | 1 min | 14.2% | ||
85 g | Citra | Pellet | 11 | Dry Hop | Day 7 | 34.6% | ||
246 g / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
2.25 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
6 g | Epsom Salt | Water Agt | Mash | 1 hr. | |
12 g | Gypsum | Water Agt | Mash | 1 hr. | |
3.38 ml | Lactic acid | Water Agt | Mash | 1 hr. | |
1 each | Whirlfloc |
$ 1.00 / each $ 1.00 |
Fining | Boil | 10 min. |
5 g | Yeast Nutrient | Other | Boil | 10 min. | |
$ 1.00 |
Fermentis - Safale - English Ale Yeast S-04 | ||||||||||||||||
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$ 0.00 |
Method: dextrose Amount: 140.4 g Temp: 20 °C CO2 Level: 2.25 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
22 L | Strike | -- | 67 °C | 60 min | |
15 L | Sparge | 76 °C | 76 °C | 15 min | |
Starting Mash Thickness:
2.75 L/kg Starting Grain Temp: 18 °C |
Water | Liters |
---|---|
Strike water volume at mash thickness of 2.8 L/kg | 17.5 |
Mash volume with grains | 21.7 |
Grain absorption losses | -6.4 |
Remaining sparge water volume (equipment estimates 19.3 L) | 19.5 |
Mash Lauter Tun losses | -0.9 |
Pre boil volume (equipment estimates 29.5 L) | 29.7 |
Boil off losses | -5.7 |
Hops absorption losses (first wort, boil, aroma) | -0.8 |
Post boil Volume (equipment estimates 23 L) | 24.9 |
WARNING: Exceeded batch size - reduce boil size | |
Going into fermentor (equipment estimates 24.9 L) | 23 |
Total: | 37 |
Equipment Profile Used: | System Default |