Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
5 lb | Weyermann - Pilsner | 36 | 1.5 | 44.4% | |
4.50 lb | Briess - Wheat Malt, White | 39.1 | 2.5 | 40% | |
1 lb | German - CaraFoam | 37 | 1.8 | 8.9% | |
6 oz | German - Acidulated Malt | 27 | 3.4 | 3.3% | |
6 oz | Rice Hulls | 0 | 0 | 3.3% | |
11.25 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
2 oz | Saaz | Pellet | 3.5 | Boil at 212 °F | 15 min | 12.76 | 100% | |
2 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
0.80 oz | Crushed Coriander | Spice | Boil | 10 min. | |
0.80 oz | Pink Himalayan sea salt | Spice | Boil | 10 min. | |
0.50 tsp | Yeast Nutrient | Other | Boil | 10 min. | |
1 each | Whirlfloc | Water Agt | Boil | 10 min. | |
1 tsp | Gypsum | Water Agt | Mash | 0 min. | |
0.50 tsp | Calcium Chloride | Water Agt | Mash | 0 min. | |
3 lb | Apricot puree | Flavor | Secondary | 4 days |
White Labs - German Ale/ Kölsch Yeast WLP029 | ||||||||||||||||
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White Labs - Lactobacillus Brevis | ||||||||||||||||
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$ 0.00 |
Method: co2 Amount: 13.89 psi Temp: 39 °F CO2 Level: 2.7 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
3.67 gal | Strike | 167 °F | 150 °F | 60 min | |
Starting Mash Thickness:
1.25 qt/lb Starting Grain Temp: 60 °F |
Water | Gallons | Quarts |
---|---|---|
Strike water volume at mash thickness of 1.25 qt/lb | 3.52 | 14.1 |
Mash volume with grains | 4.42 | 17.7 |
Grain absorption losses | -1.41 | -5.6 |
Remaining sparge water volume (equipment estimates 5.22 g | 20.9 qt) | 5.14 | 20.6 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) | 7 | 28 |
Boil off losses | -1.5 | -6 |
Hops absorption losses (first wort, boil, aroma) | -0.08 | -0.3 |
Post boil Volume | 5.5 | 22 |
Going into fermentor | 5.5 | 22 |
Total: | 8.66 | 34.6 |
Equipment Profile Used: | System Default |