| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 5.75 kg | Barrett Burston - Wheat Malt |
$ 2.13 / kg $ 12.22 |
35.4 | 1.8 | 50% |
| 5.75 kg | Weyermann - Pilsner |
$ 2.50 / kg $ 14.38 |
36 | 1.5 | 50% |
| 11.50 kg / $ 26.60 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 45 g | Tettnang |
$ 0.09 / g $ 4.05 |
Pellet | 5 | Boil at 100 °C | 60 min | 11.38 | 50% |
| 45 g | Hallertauer Mittlfruh |
$ 0.08 / g $ 3.60 |
Pellet | 4.8 | Boil at 100 °C | 10 min | 3.96 | 50% |
| 90 g / $ 7.65 | ||||||||
| Amount | Name | Cost | Type | Use | Time |
|---|---|---|---|---|---|
| 7 g | Calcium Chloride (dihydrate) |
$ 0.01 / g $ 0.07 |
Water Agt | Mash | 1 hr. |
| 4 g | Epsom Salt |
$ 0.01 / g $ 0.04 |
Water Agt | Mash | 1 hr. |
| 7.50 g | Gypsum |
$ 0.01 / g $ 0.07 |
Water Agt | Mash | 1 hr. |
| 3 each | Campden Tablets |
$ 0.10 / each $ 0.30 |
Water Agt | Other | 0 min. |
| 10 g | Yeast Nutrient |
$ 0.05 / g $ 0.50 |
Other | Boil | 10 min. |
| 3 g | Salt |
$ 0.01 / g $ 0.03 |
Water Agt | Mash | 1 hr. |
| 10.03 ml | Phosphoric acid |
$ 0.03 / ml $ 0.30 |
Water Agt | Mash | 1 hr. |
| 6 g | Chalk |
$ 0.01 / g $ 0.06 |
Water Agt | Mash | 1 hr. |
| 4 g | Baking Soda |
$ 0.01 / g $ 0.04 |
Water Agt | Mash | 1 hr. |
| $ 1.41 | |||||
| White Labs - Hefeweizen Ale Yeast WLP300 | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
||||||||||||||||
| $ 12.00 |
| Method: co2 Amount: 1.22 bar Temp: 4.5 °C CO2 Level: 3 Volumes |
| Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
|---|---|---|---|---|---|
| 80 | 5 | 25 | 75 | 80 | 100 |
| I have used the Balanced Water Profile for this VS Light and Malty which I have used previously. | |||||
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| 45 L | Protein Rest | Infusion | 55 °C | 55 °C | 15 min |
| Sacch - Beta Rest | Infusion | 62 °C | 62 °C | 30 min | |
| Sacch - Alpha Rest | Infusion | 69 °C | 69 °C | 45 min | |
| Mashout | Infusion | 76 °C | 76 °C | 15 min | |
| 29.63 L | Batch Sparge | 76 °C | 76 °C | 15 min | |
|
Starting Mash Thickness:
3 L/kg Starting Grain Temp: 16 °C |
|||||
| Water | Liters |
|---|---|
| WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 54.15 L. Suggest reducing initial water volume to 45.4 L and adding 8.75 L sparge/top-off. | |
| Strike water volume at mash thickness of 3 L/kg | 34.5 |
| Mash volume with grains | 42.1 |
| Grain absorption losses | -11.5 |
| Remaining sparge water volume (equipment estimates 32.1 L) | 37.9 |
| Mash Lauter Tun losses | -0.9 |
| Pre boil volume (equipment estimates 54.2 L) | 60 |
| Boil off losses | -5.7 |
| Hops absorption losses (first wort, boil, aroma) | -0.5 |
| Post boil Volume (equipment estimates 48 L) | 52.5 |
| WARNING: Exceeded batch size - reduce boil size | |
| Going into fermentor (equipment estimates 52.5 L) | 48 |
| Total: | 72.4 |
| Equipment Profile Used: | System Default |
