Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
7 kg | Crisp Malting - Hana Malt | 36 | 1.3 | 86.4% | |
0.30 kg | Weyermann - Barke Munich Malt | 37 | 8 | 3.7% | |
0.80 kg | Weyermann - Carahell | 34 | 10 | 9.9% | |
8.10 kg / £ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
60 g | Motueka | Pellet | 6.6 | Boil | 90 min | 37.73 | 40% | |
30 g | Motueka | Pellet | 6.6 | Boil | 15 min | 8.75 | 20% | |
60 g | Motueka | Pellet | 6.6 | Dry Hop | 7 days | 40% | ||
150 g / £ 0.00 |
Omega Yeast Labs - Pilsner I OYL-101 | ||||||||||||||||
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£ 0.00 |
Method: co2 Amount: 0.82 bar Temp: 4 °C CO2 Level: 2.5 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
24.3 L | Acid rest while decocting | Strike | 37 °C | 38 °C | 30 min |
First Decoction (Rest at 65 for 15 mins) | Decoction | 65 °C | 100 °C | 30 min | |
Reinfusion and protein rest | Infusion | 37 °C | 52 °C | 25 min | |
Second decoction parallel to protein rest (Rest at 65 for 10 mins) | Decoction | 56 °C | 100 °C | 25 min | |
Reinfusion and Scacarification | Infusion | 56 °C | 65 °C | 30 min | |
Third decoction | Decoction | 65 °C | 100 °C | 15 min | |
Reinfusion and mashout | Infusion | 65 °C | 78 °C | 15 min | |
18 L | Sparge to make 42l pre boil volume | Sparge | 78 °C | 78 °C | -- |
Starting Mash Thickness:
3 L/kg Starting Grain Temp: 20 °C |
Water | Liters |
---|---|
Strike water volume at mash thickness of 3 L/kg | 24.3 |
Mash volume with grains | 29.6 |
Grain absorption losses | -8.1 |
Remaining sparge water volume (equipment estimates 24.7 L) | 24.7 |
Mash Lauter Tun losses | -0.9 |
Pre boil volume (equipment estimates 40 L) | 40 |
Boil off losses | -8.6 |
Hops absorption losses (first wort, boil, aroma) | -0.5 |
Post boil Volume | 31 |
Going into fermentor | 31 |
Total: | 49 |
Equipment Profile Used: | System Default |