Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
3.50 kg | Finland - Pilsner Malt | 37 | 2 | 86.4% | |
0.40 kg | Finland - Vienna Malt | 36 | 3 | 9.9% | |
0.15 kg | Weyermann - Carahell | 34 | 10 | 3.7% | |
4.05 kg / 0.00 € |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
4 g | Magnum | Pellet | 15 | Boil | 60 min | 8.68 | 7.4% | |
30 g | BSG - German Hallertau Mittelfrüh | Pellet | 4.4 | Boil | 45 min | 17.54 | 55.6% | |
20 g | BSG - German Hallertau Mittelfrüh | Pellet | 4.4 | Boil | 10 min | 4.62 | 37% | |
54 g / 0.00 € |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
0.20 g | Potassium Metabisulfite | Water Agt | Mash | 1 days | |
3 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
0.50 g | Epsom Salt | Water Agt | Mash | 1 hr. | |
2 g | Gypsum | Water Agt | Mash | 1 hr. | |
2.50 ml | Lactic acid | Water Agt | Mash | 1 hr. | |
3 g | Five Star Chemicals - Super Moss | Fining | Boil | 10 min. | |
4 g | Wyeast Yeast Nutrient | Other | Boil | 10 min. |
Fermentis - Saflager - German Lager Yeast W-34/70 | ||||||||||||||||
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0.00 € |
Method: co2 CO2 Level: 2.25 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
14.44 L | Strike | 66 °C | 65 °C | 60 min | |
14.78 L | Sparge | 76 °C | 76 °C | 15 min | |
Starting Mash Thickness:
2.7 L/kg Starting Grain Temp: 20 °C |
Water | Liters |
---|---|
Strike water volume at mash thickness of 2.7 L/kg | 10.9 |
Mash volume with grains | 13.6 |
Grain absorption losses | -4.1 |
Remaining sparge water volume (equipment estimates 21.8 L) | 19.6 |
Mash Lauter Tun losses | -0.9 |
Pre boil volume (equipment estimates 27.8 L) | 25.6 |
Boil off losses | -8.6 |
Hops absorption losses (first wort, boil, aroma) | -0.3 |
Post boil Volume (equipment estimates 19 L) | 20.8 |
WARNING: Exceeded batch size - reduce boil size | |
Going into fermentor (equipment estimates 20.8 L) | 19 |
Total: | 30.5 |
Equipment Profile Used: | System Default |