Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
53 kg | German - Pale Ale | 39 | 2.3 | 82.2% | |
6.50 kg | Flaked Oats | 33 | 2.2 | 10.1% | |
3 kg | German - Carapils | 35 | 1.3 | 4.7% | |
2 kg | Maltodextrin | 39 | 0 | 3.1% | |
64.50 kg / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
185 g | Magnum | Pellet | 15 | Boil | 30 min | 19.92 | 6.5% | |
70 g | Yakima Valley Hops - LUPOMAX BRU-1 | Lupulin Pellet | 19.5 | Boil | 20 min | 7.72 | 2.5% | |
125 g | Nectaron | Pellet | 10.5 | Boil | 20 min | 7.42 | 4.4% | |
70 g | Yakima Valley Hops - LUPOMAX BRU-1 | Lupulin Pellet | 19.5 | Whirlpool at 90 °C | 20 min | 2.53 | 2.5% | |
125 g | Nectaron | Pellet | 10.5 | Whirlpool at 90 °C | 20 min | 2.43 | 4.4% | |
750 g | Yakima Valley Hops - LUPOMAX BRU-1 | Lupulin Pellet | 19.5 | Dry Hop at 16 °C | 3 days | 26.5% | ||
1,500 g | Nectaron | Pellet | 10.5 | Dry Hop at 16 °C | 3 days | 53.1% | ||
2,825 g / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
90 g | Calcium Chloride (dihydrate) | Water Agt | Boil | 1 hr. | |
10 g | Epsom Salt | Water Agt | Boil | 1 hr. | |
45 g | Lactic acid | Water Agt | Mash | 1 hr. | |
90 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
10 g | Epsom Salt | Water Agt | Mash | 1 hr. |
Lallemand - Verdant IPA | ||||||||||||||||
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$ 0.00 |
CO2 Level: 2.65 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
160 | 0 | 0 | 150 | 50 | 0 |
https://www.youtube.com/watch?v=4lxKaf_MeSQ Target SG: 1.070 Mash Temp: 152-154 Yeast: London Ale III 2-Row - 85% Oats - 10% Carafoam - 5% 60 - Magnum - 20 IBU 20 - Citra + Simcoe + Amarillo - 5 IBU each 0 - Same as 20 minute addition Dry hop between 7 - 15 grams per liter with equal parts of the above to your taste preference. Ferment at 20 C with no added pressure for the first 7 days or whenever primary fermentation is done, soft crash to 15 C, dump yeast after 24 hours, and add dry hops, allowing 5 days of contact time while spunding to 0.67-1 bar. Cold crash to drop hop debris and package with closed pressure transfer. |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
200 L | Strike | 75 °C | 67 °C | 60 min | |
80 L | Sparge | -- | -- | -- | |
Starting Mash Thickness:
2.5 L/kg Starting Grain Temp: 18 °C |
Water | Liters |
---|---|
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 205.73 L. Suggest reducing initial water volume to 45.4 L and adding 160.33 L sparge/top-off. | |
WARNING: Mash tun capacity exceeded. Volume required: 197.5 L. Suggest reducing strike water volume to 4.15 L and adding 152.1 L sparge/top-off. | 156.3 |
Strike water volume at mash thickness of 2.5 L/kg | 156.3 |
Mash volume with grains | 197.5 |
Grain absorption losses | -62.5 |
Remaining sparge water volume (equipment estimates 111.5 L) | 79.3 |
Mash Lauter Tun losses | -0.9 |
Volume increase from sugar/extract (early additions) | 1.3 |
Pre boil volume (equipment estimates 205.7 L) | 173.5 |
Boil off losses | -2.9 |
Hops absorption losses (first wort, boil, aroma) | -1.9 |
Post boil Volume | 201 |
Hops absorption losses (whirlpool, hop stand) | -1 |
Going into fermentor | 200 |
Total: | 235.6 |
Equipment Profile Used: | System Default |