Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
3 lb | Prairie Malt - Two-Row Pale | 39.1 | 2 | 25.5% | |
2 lb | Munich | 37 | 6 | 17% | |
1 lb | Briess - Victory Malt | 34.5 | 28 | 8.5% | |
1 lb | Great Western - Crystal 40 Malt | 21 | 40 | 8.5% | |
6.50 oz | Thomas Fawcett - Chocolate Malt | 32.2 | 420 | 3.4% | |
1 lb | Proximity - Biscuit Roasted 20 | 35 | 20 | 8.5% | |
1 lb | Flaked Oats | 33 | 2.2 | 8.5% | |
1 lb | Canadian - Pale Wheat | 36 | 2 | 8.5% | |
1 lb | Bairds - Vienna Malt | 37 | 3.5 | 8.5% | |
6 oz | Weyermann - CaraRye | 33 | 75 | 3.2% | |
11.78 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
0.50 oz | Comet | Pellet | 11 | Boil | 30 min | 14.26 | 25% | |
1 oz | Centennial | Pellet | 10 | Boil | 10 min | 12.23 | 50% | |
0.50 oz | Centennial | Pellet | 10 | Whirlpool | 0 min | 3.12 | 25% | |
2 oz / $ 0.00 |
Danstar - Nottingham Ale Yeast | ||||||||||||||||
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$ 0.00 |
Method: co2 CO2 Level: 2.52 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
4.43 gal | Batch Sparge | 152 °F | 152 °F | 60 min | |
Starting Mash Thickness:
1.5 qt/lb Starting Grain Temp: 152 °F |
Water | Gallons | Quarts |
---|---|---|
Strike water volume at mash thickness of 1.5 qt/lb | 4.42 | 17.7 |
Mash volume with grains | 5.36 | 21.4 |
Grain absorption losses | -1.47 | -5.9 |
Remaining sparge water volume (equipment estimates 4.88 g | 19.5 qt) | 4.8 | 19.2 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 7.58 g | 30.3 qt) | 7.5 | 30 |
Boil off losses | -1.5 | -6 |
Hops absorption losses (first wort, boil, aroma) | -0.06 | -0.2 |
Post boil Volume | 6.02 | 24.1 |
Hops absorption losses (whirlpool, hop stand) | -0.02 | -0.1 |
Going into fermentor | 6 | 24 |
Total: | 9.22 | 36.9 |
Equipment Profile Used: | System Default |