Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
7.50 lb | German - Floor-Malted Bohemian Pilsner | 38 | 1.8 | 60% | |
2.50 lb | Weyermann - Munich Type I | 38 | 6 | 20% | |
2.50 lb | Weyermann - Vienna Malt | 37 | 3.5 | 20% | |
12.50 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
1 oz | Tettnanger | Pellet | 4.5 | Boil | 60 min | 15.69 | 50% | |
1 oz | Hallertau Mittelfruh | Pellet | 3.75 | Boil | 10 min | 4.74 | 50% | |
2 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
5 tsp | Yeast Nutrient | Other | Boil | 15 min. | |
1 each | Whirlfloc | Water Agt | Boil | 15 min. | |
4 ml | Lactic acid | Water Agt | Mash | -- |
Fermentis - Saflager - German Lager Yeast W-34/70 | ||||||||||||||||
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$ 0.00 |
Method: co2 Amount: 30 psi Temp: 72 °F CO2 Level: 2.5 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
59 | 0 | 8 | 75 | 50 | 16 |
To 6.5 gallons of boston water, add: .5g baking soda 2g gypsum 4g calcium chloride |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
5 gal | Infusion | 160 °F | 152 °F | 60 min | |
2 gal | Sparge | 168 °F | 168 °F | -- | |
Starting Mash Thickness:
1.75 qt/lb |
Water | Gallons | Quarts |
---|---|---|
Strike water volume at mash thickness of 1.75 qt/lb | 5.47 | 21.9 |
Mash volume with grains | 6.47 | 25.9 |
Grain absorption losses | -1.56 | -6.3 |
Remaining sparge water volume (equipment estimates 3.17 g | 12.7 qt) | 2.42 | 9.7 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 6.83 g | 27.3 qt) | 6.08 | 24.3 |
Boil off losses | -1.5 | -6 |
Hops absorption losses (first wort, boil, aroma) | -0.08 | -0.3 |
Post boil Volume (equipment estimates 5.25 g | 21 qt) | 5.63 | 22.5 |
WARNING: Exceeded batch size - reduce boil size | ||
Going into fermentor (equipment estimates 5.63 g | 22.5 qt) | 5.25 | 21 |
Total: | 7.89 | 31.6 |
Equipment Profile Used: | System Default |