Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
40 kg | Crisp Malting - Extra Pale Maris Otter | 37.5 | 2 | 63.3% | |
5 kg | Munich | 37 | 6 | 7.9% | |
2 kg | United Kingdom - Crystal Rye | 33 | 90 | 3.2% | |
8 kg | United Kingdom - Malted Naked Oats | 33 | 1.3 | 12.7% | |
2 kg | American - Caramel / Crystal 150L | 33 | 150 | 3.2% | |
2 kg | United Kingdom - Roasted Barley | 29 | 550 | 3.2% | |
2.40 kg | Liquid Malt Extract - Dark | 35 | 30 | 3.8% | |
1 kg | Corn Syrup | 37 | 0.5 | 1.6% | |
0.75 kg | Cane Sugar | 46 | 0 | 1.2% | |
63.15 kg / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
500 g | Challenger | Leaf/Whole | 8.5 | Boil | 45 min | 46.92 | 100% | |
500 g / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
0.50 kg | Cacao Nibs | Flavor | Sparge | 30 min. | |
0.50 kg | Cacao Nibs | Flavor | Boil | 0 min. | |
1 kg | Coffee Beans | Flavor | Primary | 3 days | |
23 g | Gypsum | Water Agt | Mash | 1 hr. | |
23 g | Salt | Water Agt | Mash | 1 hr. | |
80 ml | Lactic acid | Water Agt | Mash | 1 hr. |
White Labs - London Ale Yeast WLP013 | ||||||||||||||||
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$ 0.00 |
CO2 Level: 2.75 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
117.6 L | Strike | 77 °C | 67 °C | 60 min | |
100 L | Sparge | -- | -- | -- | |
Starting Mash Thickness:
2.1 L/kg Starting Grain Temp: 18 °C |
Water | Liters |
---|---|
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 149.9 L. Suggest reducing initial water volume to 45.4 L and adding 104.5 L sparge/top-off. | |
WARNING: Mash tun capacity exceeded. Volume required: 162.84 L. Suggest reducing strike water volume to 6.46 L and adding 117.44 L sparge/top-off. | 123.9 |
Strike water volume at mash thickness of 2.1 L/kg | 123.9 |
Mash volume with grains | 162.8 |
Grain absorption losses | -59 |
Remaining sparge water volume (equipment estimates 83 L) | 82.4 |
Mash Lauter Tun losses | -0.9 |
Volume increase from sugar/extract (early additions) | 2.9 |
Pre boil volume (equipment estimates 149.9 L) | 149.3 |
Boil off losses | -11.4 |
Hops absorption losses (first wort, boil, aroma) | -2.5 |
Post boil Volume (equipment estimates 136 L) | 137 |
WARNING: Exceeded batch size - reduce boil size | |
Going into fermentor (equipment estimates 137 L) | 136 |
Total: | 206.3 |
Equipment Profile Used: | System Default |