Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
1,900 g | Weyermann - Munich Type I | 38 | 6 | 53% | |
1,100 g | Weyermann - Vienna Malt | 37 | 3.5 | 30.7% | |
350 g | Weyermann - Caramunich Type 2 | 34 | 45 | 9.8% | |
35 g | Weyermann - Carafa Special Type II - (late mash tun addition) | 29.9 | 425 | 1% | |
200 g | Weyermann - Acidulated | 27 | 3.4 | 5.6% | |
3,585 g / 0.00 € |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
8 g | Herkules | Pellet | 15 | Boil | 60 min | 25.83 | 22.2% | |
14 g | Hallertau Mittelfruh | Pellet | 3.75 | Boil | 30 min | 8.68 | 38.9% | |
14 g | Tettnanger | Pellet | 4.5 | Boil | 10 min | 4.92 | 38.9% | |
36 g / 0.00 € |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
7 g | Chalk | Water Agt | Mash | 1 hr. | |
1 g | Calcium Chloride (anhydrous) | Water Agt | Mash | 1 hr. | |
2 g | Epsom Salt | Water Agt | Mash | 1 hr. | |
1 g | Gypsum | Water Agt | Mash | 1 hr. | |
2 g | Salt | Water Agt | Mash | 1 hr. | |
0.50 tsp | Yeast Nutrients | Water Agt | Boil | 0 min. | |
0.50 tsp | Irish Moss | Fining | Boil | 0 min. | |
3.50 g | Ascorbic Acid | Water Agt | Primary | 0 min. |
Fermentis - Safale - German Ale Yeast K-97 | ||||||||||||||||
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0.00 € |
Method: dextrose Amount: 73.2 g Temp: 20 °C CO2 Level: 2.25 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
90 | 12 | 45 | 82 | 65 | 223 |
26 liters of water (11 liters masch 15 liters sparg) |
Water | Liters |
---|---|
Strike water volume at mash thickness of 3.7 L/kg | 13.1 |
Mash volume with grains | 15.5 |
Grain absorption losses | -3.6 |
Remaining sparge water volume (equipment estimates 11.3 L) | 12.4 |
Mash Lauter Tun losses | -0.9 |
Pre boil volume (equipment estimates 19.9 L) | 21 |
Boil off losses | -5.7 |
Hops absorption losses (first wort, boil, aroma) | -0.2 |
Post boil Volume | 14 |
Going into fermentor | 14 |
Total: | 25.5 |
Equipment Profile Used: | System Default |