Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
9 lb | Dingemans - Belgian Pilsner Malt |
$ 2.30 / lb $ 20.70 |
37 | 1.6 | 48.3% |
1 lb | Belgian - Special B |
$ 2.30 / lb $ 2.30 |
34 | 115 | 5.4% |
10 oz | Molasses | 36 | 80 | 3.4% | |
1 lb | Candi Syrup - Belgian Candi Syrup - D-90 | 32 | 90 | 5.4% | |
2 lb | Briess - DME Traditional Dark | 44.6 | 30 | 10.7% | |
1 lb | Belgian - CaraMunich |
$ 2.20 / lb $ 2.20 |
33 | 50 | 5.4% |
3 lb | Munich |
$ 2.30 / lb $ 6.90 |
37 | 6 | 16.1% |
1 lb | Cane Sugar | 46 | 0 | 5.4% | |
18.62 lbs / $ 32.10 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
2 oz | East Kent Goldings | Pellet | 5 | Boil | 60 min | 25.41 | 100% | |
2 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
1 oz | Cinnamon | Spice | Mash | 30 min. | |
2.50 g | Nutmeg | Spice | Mash | 15 min. | |
10 each | Cloves | Water Agt | Mash | 30 min. | |
4 each | Cinnamon stick | Spice | Primary | 0 min. | |
1.50 oz | Vanilla extract | Spice | Primary | 0 min. |
Imperial Yeast - B48 Triple Double | ||||||||||||||||
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$ 0.00 |
CO2 Level: 3.5 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
0 | 0 | 0 | 0 | 0 | 0 |
1 bags of DME dissolved wound up being .5 G, likey can use less water next time but factor extra water into total water equation .4-.5G per hour with top off inside morebeer: Total Water Needed [?]: 8.73 Gallons, 33.03 Liters Mash Water Needed [?]: 4.66 Gallons, 17.62 Liters Sparge Water Needed [?]: 4.07 Gallons, 15.41 Liters Strike Temperature [?]: 159.73 F, 71 C Pre-Boil Wort Produced [?]: 6.66 Gallons, 25.19 Liters http://www.homebrewing.com/calculators/?page=tools§ion=water&action=calculate had 2.6 Sparge so: = Mash 6.6 G Sparge 1.5-2.5 G But 6.5 G and 14lbs takes above tube so make it: mash 6 sparge 2-3G had room for more water so: Used added 25 G =6.25 G and 14 lbs Wound up w 5 G from mash= Sparged w 1.5 but then added DME water so was way high again around 7 G to start on boil = 3-4 hr boil NEXT TIME USE LESS WATER W DME ALSO REDUCE SPARGE WANT TO BE ROUGHLY 6.25 W BOIL SO .25 G FOR DME AND .5g for sparge |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
6 gal | 70 °F | 131 °F | 10 min | ||
6 gal | 131 °F | 149 °F | 90 min | ||
6 gal | 149 °F | 155 °F | 500 min | ||
6 gal | 155 °F | 168 °F | 10 min | ||
Starting Mash Thickness:
1.33 qt/lb |
Water | Gallons | Quarts |
---|---|---|
Strike water volume at mash thickness of 1.33 qt/lb | 4.66 | 18.6 |
Mash volume with grains | 5.78 | 23.1 |
Grain absorption losses | -1.75 | -7 |
Remaining sparge water volume (equipment estimates 4.81 g | 19.2 qt) | 3.48 | 13.9 |
Mash Lauter Tun losses | -0.25 | -1 |
Volume increase from sugar/extract (early additions) | 0.36 | 1.5 |
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) | 6.5 | 26 |
Boil off losses | -2.25 | -9 |
Hops absorption losses (first wort, boil, aroma) | -0.08 | -0.3 |
Post boil Volume | 5.5 | 22 |
Going into fermentor | 5.5 | 22 |
Total: | 8.14 | 32.5 |
Equipment Profile Used: | System Default |