Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
20 lb | Bestmalz - BEST Pilsen | 37 | 1.9 | 80.4% | |
1 lb | Briess - Caramel Malt - 60L | 35.4 | 60 | 4% | |
12 oz | Briess - Aromatic Munich Malt 20L | 35.4 | 20 | 3% | |
10 oz | Briess - Victory Malt | 34.5 | 28 | 2.5% | |
8 oz | Bestmalz - BEST Special X | 34.5 | 132.5 | 2% | |
2 lb | Candi Syrup - Belgian Candi Syrup - D-45 - (late boil kettle addition) | 32 | 45 | 8% | |
24.87 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
1 oz | Northern Brewer | Pellet | 11.4 | Boil | 40 min | 26.34 | 40% | |
1 oz | Styrian Goldings | Pellet | 3.4 | Boil | 20 min | 5.42 | 40% | |
0.50 oz | Hallertau Hersbrucker | Pellet | 4.2 | Boil | 10 min | 2 | 20% | |
2.50 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
1.76 g | Gypsum | Water Agt | Mash | 1 hr. | |
3 g | Calcium Chloride (anhydrous) | Water Agt | Mash | 1 hr. | |
1.65 g | Epsom Salt | Water Agt | Mash | 1 hr. | |
0.04 g | Canning Salt | Water Agt | Mash | 1 hr. | |
3.17 g | Baking Soda | Water Agt | Mash | 1 hr. | |
0.65 g | Gypsum | Water Agt | Sparge | 15 min. | |
1.11 g | Calcium Chloride (anhydrous) | Water Agt | Sparge | 15 min. | |
0.61 g | Epsom Salt | Water Agt | Sparge | 15 min. | |
0.02 g | Canning Salt | Water Agt | Sparge | 15 min. | |
1 tsp | Yeast Nutrient | Other | Boil | 10 min. | |
0.50 each | Whirlfloc | Water Agt | Boil | 10 min. | |
0.34 g | Chalk | Water Agt | Mash | 1 hr. |
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST | ||||||||||||||||
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$ 0.00 |
CO2 Level: 1.65 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
8.58 gal | Strike | 163 °F | 152 °F | 60 min | |
3.17 gal | Batch Sparge | -- | -- | -- | |
Starting Mash Thickness:
1.5 qt/lb Starting Grain Temp: 70 °F |
Water | Gallons | Quarts |
---|---|---|
Strike water volume at mash thickness of 1.5 qt/lb | 8.58 | 34.3 |
Mash volume with grains | 10.41 | 41.6 |
Grain absorption losses | -2.86 | -11.4 |
Remaining sparge water volume (equipment estimates 3.45 g | 13.8 qt) | 4.95 | 19.8 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 8.92 g | 35.7 qt) | 10.42 | 41.7 |
Volume increase from sugar/extract (late additions) | 0.18 | 0.7 |
Boil off losses | -3 | -12 |
Hops absorption losses (first wort, boil, aroma) | -0.09 | -0.4 |
Post boil Volume (equipment estimates 6 g | 24 qt) | 7.5 | 30 |
WARNING: Exceeded batch size - reduce boil size | ||
Going into fermentor (equipment estimates 7.5 g | 30 qt) | 6 | 24 |
Total: | 13.53 | 54.1 |
Equipment Profile Used: | System Default |