Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
2.40 kg | Crisp Malting - Chevallier Heritage Malt | 36.3 | 3 | 82.5% | |
0.15 kg | Brown Sugar | 45 | 15 | 5.2% | |
0.30 kg | German - Wheat Malt | 37 | 2 | 10.3% | |
60 g | Weyermann - Carafa Special Type II | 29.9 | 425 | 2.1% | |
2.91 kg / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
7 g | Admiral | Pellet | 14.5 | Boil | 60 min | 15.43 | 25.9% | |
20 g | Admiral | Pellet | 14.5 | Boil | 10 min | 15.98 | 74.1% | |
27 g / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
3 g | Gypsum | Water Agt | Mash | 0 min. | |
4 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 0 min. | |
3 g | vitamin c | Water Agt | Mash | 0 min. |
Danstar - Nottingham Ale Yeast | ||||||||||||||||
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Danstar - Windsor Ale Yeast | ||||||||||||||||
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$ 0.00 |
CO2 Level: 0 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
7 L | Protein | Infusion | 60.9 °C | 55 °C | 15 min |
1.5 L | sac. beta | Infusion | 100 °C | 62 °C | 30 min |
3.4 L | sac. alpha | Infusion | 100 °C | 72 °C | 30 min |
2.8 L | mash out | Infusion | 100 °C | 77 °C | 20 min |
Water | Liters |
---|---|
Strike water volume (equipment estimates 27.4 L) | 21.6 |
Mash volume with grains (equipment estimates 29.2 L) | 23.4 |
Grain absorption losses | -2.8 |
Mash Lauter Tun losses | -0.9 |
Volume increase from sugar/extract (early additions) | 0.1 |
Pre boil volume (equipment estimates 23.8 L) | 18 |
Boil off losses | -5.7 |
Hops absorption losses (first wort, boil, aroma) | -0.1 |
Post boil Volume | 18 |
Volume into fermentor | 18 |
Total: | 21.6 |
Equipment Profile Used: | System Default |