Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
4.50 kg | Canada Malting - CMC 6-ROW MALT |
$ 1.70 / kg $ 7.65 |
37 | 2.2 | 81.8% |
1 kg | Brown Rice Syrup - Gluten Free - (late boil kettle addition) |
$ 10.00 / kg $ 10.00 |
44 | 2 | 18.2% |
5.50 kg / $ 17.65 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
1 oz | Hallertau Tradition (Germany) | Pellet | 5 | Boil | 60 min | 15.25 | 33.3% | |
1 oz | Hallertau Tradition (Germany) | Pellet | 5 | Boil | 30 min | 11.72 | 33.3% | |
1 oz | Hallertau Tradition (Germany) | Pellet | 5 | Whirlpool | 15 min | 3.08 | 33.3% | |
3 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
5 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
12 g | Calcium Chloride (dihydrate) | Water Agt | Sparge | 1 hr. | |
3.50 g | Epsom Salt | Water Agt | Mash | 1 hr. | |
7 g | Epsom Salt | Water Agt | Sparge | 1 hr. | |
4 g | Gypsum | Water Agt | Mash | 1 hr. | |
8 g | Gypsum | Water Agt | Sparge | 1 hr. | |
0.25 ml/l | Lactic acid | Water Agt | Mash | 1 hr. | |
1 g | Citric acid | Water Agt | Sparge | 1 hr. |
Fermentis - Saflager - German Lager Yeast S-23 | ||||||||||||||||
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$ 8.00 |
Method: dextrose Amount: 6.4 oz Temp: 68 °F CO2 Level: 2.65 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
5 gal | Strike | 161 °F | 152 °F | 60 min | |
6 gal | Sparge | 170 °F | -- | -- | |
Starting Mash Thickness:
1.75 qt/lb Starting Grain Temp: 69 °F |
Water | Gallons | Quarts |
---|---|---|
Strike water volume at mash thickness of 1.75 qt/lb | 4.34 | 17.4 |
Mash volume with grains | 5.13 | 20.5 |
Grain absorption losses | -1.24 | -5 |
Remaining sparge water volume (equipment estimates 4.67 g | 18.7 qt) | 4.55 | 18.2 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 7.52 g | 30.1 qt) | 7.4 | 29.6 |
Volume increase from sugar/extract (late additions) | 0.17 | 0.7 |
Boil off losses | -1.5 | -6 |
Hops absorption losses (first wort, boil, aroma) | -0.08 | -0.3 |
Post boil Volume | 6.11 | 24.5 |
Hops absorption losses (whirlpool, hop stand) | -0.04 | -0.2 |
Going into fermentor | 6.08 | 24.3 |
Total: | 8.89 | 35.5 |
Equipment Profile Used: | System Default |