Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
2.50 lb | Crisp Malting - No.19 Floor Malt Maris Otter | 37 | 3 | 42.6% | |
2.50 lb | Briess - Pilsen Malt 2-Row | 37 | 1.2 | 42.6% | |
0.50 lb | Root Shoot Malting - Light Munich | 36 | 3.5 | 8.5% | |
2 oz | German - Carafa II | 32 | 425 | 2.1% | |
2 oz | Briess - Caramel Malt - 40L | 35.4 | 40 | 2.1% | |
2 oz | German - Chocolate Rye | 31 | 240 | 2.1% | |
5.87 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
18 g | Magnum | Pellet | 8.9 | First Wort | 0 min | 45.79 | 66.7% | |
9 g | Lublin | Pellet | 4.9 | Boil | 15 min | 5.32 | 33.3% | |
27 g / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
5 g | Lactic acid | Water Agt | Mash | 1 hr. | |
2 g | Gypsum | Water Agt | Mash | 0 min. | |
1 g | Calcium Chloride (anhydrous) | Water Agt | Mash | 0 min. |
Fermentis - Safale - German Ale Yeast K-97 | ||||||||||||||||
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$ 0.00 |
Method: co2 Amount: 9.22 psi Temp: 34 °F CO2 Level: 2.5 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
5.5 gal | Strike | 157 °F | 152 °F | 60 min |
Water | Gallons | Quarts |
---|---|---|
Strike water volume (equipment estimates 6.27 g | 25.1 qt) | 6.19 | 24.8 |
Mash volume with grains (equipment estimates 6.74 g | 27 qt) | 6.66 | 26.7 |
Grain absorption losses | -0.73 | -2.9 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 5.29 g | 21.1 qt) | 5.21 | 20.8 |
Boil off losses | -2.25 | -9 |
Hops absorption losses (first wort, boil, aroma) | -0.04 | -0.1 |
Post boil Volume (equipment estimates 3 g | 12 qt) | 3.75 | 15 |
WARNING: Exceeded batch size - reduce boil size | ||
Volume into fermentor (equipment estimates 3.75 g | 15 qt) | 3 | 12 |
Total: | 6.19 | 24.8 |
Equipment Profile Used: | System Default |