Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
10 lb | Viking - Extra pale malt | 37.6 | 1.8 | 82.9% | |
8 oz | Briess - Caramel Malt - 120L | 34.5 | 120 | 4.1% | |
8 oz | Briess - Caramel Vienne 20L Malt | 35.9 | 20 | 4.1% | |
4 oz | Gambrinus - Honey Malt | 37 | 25 | 2.1% | |
2 oz | Dingemans - Special B | 33.1 | 125 | 1% | |
2 oz | Bairds - Roasted Barley | 33 | 600 | 1% | |
9 oz | Briess - DME Pilsen Light | 45 | 2 | 4.7% | |
193 oz / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
1 oz | Artisan - Northern Brewer | Pellet | 8.5 | Boil | 60 min | 32.68 | 50% | |
1 oz | Northern Brewer - Williamette | Pellet | 5.4 | Boil | 1 min | 0.9 | 50% | |
2 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
1 tsp | ginger | Water Agt | Boil | 10 min. | |
1 tsp | Allspice | Spice | Boil | 10 min. | |
2 tsp | Cinnamon | Spice | Boil | 10 min. | |
0.50 each | Whirlfloc tablet | Fining | Boil | 10 min. | |
1.50 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
2.25 g | Gypsum | Water Agt | Mash | 1 hr. | |
0.50 g | Salt | Water Agt | Mash | 1 hr. |
Wyeast - Scottish Ale 1728 | ||||||||||||||||
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$ 0.00 |
CO2 Level: 0 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
4 gal | Strike | 164.5 °F | 152 °F | 60 min |
Water | Gallons | Quarts |
---|---|---|
Strike water volume (equipment estimates 8.22 g | 32.9 qt) | 8.33 | 33.3 |
Mash volume with grains (equipment estimates 9.14 g | 36.6 qt) | 9.25 | 37 |
Grain absorption losses | -1.44 | -5.8 |
Mash Lauter Tun losses | -0.25 | -1 |
Volume increase from sugar/extract (early additions) | 0.04 | 0.2 |
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) | 6.68 | 26.7 |
Boil off losses | -1.5 | -6 |
Hops absorption losses (first wort, boil, aroma) | -0.08 | -0.3 |
Post boil Volume | 5 | 20 |
Volume into fermentor | 5 | 20 |
Total: | 8.33 | 33.3 |
Equipment Profile Used: | System Default |