Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
3 lb | Briess - Pale Ale Malt 2-Row | 36.8 | 3.5 | 57.1% | |
1 lb | Viking - Vienna | 37 | 3.6 | 19% | |
0.50 lb | Castle Malting - Château Munich Light | 34 | 7.6 | 9.5% | |
0.50 lb | Proximity - Malted Oats | 29.9 | 2.5 | 9.5% | |
4 oz | United Kingdom - Crystal 55L | 34 | 55 | 4.8% | |
5.25 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
5 g | Charles Faram - Junga | Pellet | 11.6 | Boil | 30 min | 13.04 | 6.3% | |
75 g | Izabella | Pellet | 6 | Boil | 5 min | 26.24 | 93.8% | |
80 g / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
3 ml | Lactic acid | Water Agt | Mash | 1 hr. | |
1 g | Gypsum | Water Agt | Mash | 0 min. | |
2 g | Calcium Chloride (anhydrous) | Water Agt | Mash | 0 min. | |
1 g | Canning Salt | Water Agt | Mash | 0 min. |
White Labs - California Ale Yeast WLP001 | ||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
||||||||||||||||
$ 0.00 |
Method: co2 CO2 Level: 2.45 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
3.96 gal | Strike | 156 °F | 152 °F | 60 min |
Water | Gallons | Quarts |
---|---|---|
Strike water volume (equipment estimates 4.64 g | 18.5 qt) | 4.47 | 17.9 |
Mash volume with grains (equipment estimates 5.06 g | 20.2 qt) | 4.89 | 19.5 |
Grain absorption losses | -0.66 | -2.6 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 3.73 g | 14.9 qt) | 3.56 | 14.2 |
Boil off losses | -1.13 | -4.5 |
Hops absorption losses (first wort, boil, aroma) | -0.11 | -0.4 |
Post boil Volume (equipment estimates 2.5 g | 10 qt) | 2.94 | 11.8 |
WARNING: Exceeded batch size - reduce boil size | ||
Volume into fermentor (equipment estimates 2.94 g | 11.8 qt) | 2.5 | 10 |
Total: | 4.47 | 17.9 |
Equipment Profile Used: | System Default |