Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
3,330 g | Crisp Malting - Extra Pale Maris Otter | 37.5 | 2 | 88% | |
296 g | American - Caramel / Crystal 120L | 33 | 120 | 7.8% | |
74 g | Weyermann - Roasted Barley | 29.9 | 432 | 2% | |
85 g | Molasses | 36 | 80 | 2.2% | |
3,785 g / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
20 g | Fuggles | Pellet | 4.5 | Boil | 90 min | 17.2 | 100% | |
20 g / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
5 g | Irish Moss | Fining | Boil | 15 min. | |
0.80 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
3.70 g | Gypsum | Water Agt | Mash | 1 hr. | |
1 g | Baking Soda | Water Agt | Mash | 1 hr. | |
5.71 ml | Lactic acid | Water Agt | Mash | 1 hr. | |
4.63 g | Lactic acid | Water Agt | Sparge | 1 hr. |
Fermentis - Safale - English Ale Yeast S-04 | ||||||||||||||||
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$ 0.00 |
Method: dextrose Amount: 45.4 g Temp: 15 °C CO2 Level: 1.5 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
100 | 18 | 20 | 45 | 105 | 235 |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
12 L | Strike | -- | 69 °C | 60 min | |
12 L | Sparge | 78 °C | 78 °C | 5 min | |
Starting Mash Thickness:
3.24 L/kg Starting Grain Temp: 18 °C |
Water | Liters |
---|---|
Strike water volume at mash thickness of 3.2 L/kg | 12 |
Mash volume with grains | 14.4 |
Grain absorption losses | -3.7 |
Remaining sparge water volume (equipment estimates 17.2 L) | 15.4 |
Mash Lauter Tun losses | -0.9 |
Volume increase from sugar/extract (early additions) | 0.1 |
Pre boil volume (equipment estimates 24.7 L) | 22.9 |
Boil off losses | -8.6 |
Hops absorption losses (first wort, boil, aroma) | -0.1 |
Post boil Volume (equipment estimates 16 L) | 16.3 |
WARNING: Exceeded batch size - reduce boil size | |
Going into fermentor (equipment estimates 16.3 L) | 16 |
Total: | 27.4 |
Equipment Profile Used: | System Default |