Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
5 lb | US - Naked Pale Millet |
$ 0.00 / lb $ 0.00 |
35 | 1 | 40% |
5 lb | US - Pilsner Rice Malt | 28 | 1 | 40% | |
2 lb | Grouse Malt House - Pale Oat Malt |
$ 0.00 / lb $ 0.00 |
25 | 2.25 | 16% |
8 oz | Briess - Dextrose - (late boil kettle addition) | 42 | 1 | 4% | |
12.50 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
0.50 oz | CTZ | Pellet | 15.5 | Boil | 30 min | 23.24 | 3.3% | |
0.50 oz | Simcoe | Pellet | 12.7 | Boil | 20 min | 15.01 | 3.3% | |
0.50 oz | Nelson Sauvin | Pellet | 12.5 | Boil | 10 min | 8.84 | 3.3% | |
1 oz | Nelson Sauvin | Pellet | 12.5 | Whirlpool at 180 °F | 30 min | 9.36 | 6.7% | |
2 oz | Yakima Valley Hops - Idaho 7 | Pellet | 12.5 | Whirlpool at 180 °F | 30 min | 18.73 | 13.3% | |
4 oz | Citra | Pellet | 11 | Dry Hop at 56 °F | 2 days | 26.7% | ||
2 oz | Motueka | Pellet | 7 | Dry Hop at 56 °F | 2 days | 13.3% | ||
4.50 oz | Nelson Sauvin | Pellet | 12.5 | Dry Hop at 56 °F | 2 days | 30% | ||
15 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
0.50 each | Campden Tablets | Water Agt | Mash | 1 hr. | |
12 ml | Ceramix Flex | Other | Mash | 1 hr. | |
12 ml | Ondea Pro | Other | Mash | 1 hr. | |
1 g | Brewtan B | Other | Mash | 1 min. | |
1.70 g | Calcium Chloride (anhydrous) | Water Agt | Mash | 1 min. | |
1.90 g | Epsom Salt | Water Agt | Mash | 1 min. | |
5.20 g | Gypsum | Water Agt | Mash | 1 min. | |
0.80 ml | Lactic acid | Water Agt | Boil | 30 min. | |
0.20 g | Calcium Chloride (anhydrous) | Water Agt | Boil | 5 min. | |
1 each | Whirlfloc | Fining | Boil | 5 min. | |
3 g | Yeastex 61 | Other | Boil | 5 min. | |
0.20 g | Epsom Salt | Water Agt | Sparge | 0 min. | |
0.50 g | Gypsum | Water Agt | Sparge | 0 min. | |
2.50 g | Ascorbic Acid | Water Agt | Primary | 2 days | |
8 each | Fermcap | Other | Primary | 1 min. | |
1 each | Pure O2 | Other | Primary | 1 min. |
Lallemand - Lalbrew New England | ||||||||||||||||
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$ 0.00 |
Method: co2 CO2 Level: 2.4 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
5 gal | Protein. Rest | Temperature | -- | 120 °F | 15 min |
Saccharification | Temperature | -- | 145 °F | 60 min | |
Gelatinization | Temperature | -- | 185 °F | 60 min | |
0.5 gal | Sparge | Sparge | -- | 170 °F | 1 min |
Starting Mash Thickness:
1.75 qt/lb |
Water | Gallons | Quarts |
---|---|---|
Strike water volume at mash thickness of 1.75 qt/lb | 5.25 | 21 |
Mash volume with grains | 6.21 | 24.8 |
Grain absorption losses | -1.5 | -6 |
Remaining sparge water volume (equipment estimates 2.13 g | 8.5 qt) | 1.6 | 6.4 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 5.63 g | 22.5 qt) | 5.1 | 20.4 |
Volume increase from sugar/extract (late additions) | 0.04 | 0.2 |
Boil off losses | -1.5 | -6 |
Hops absorption losses (first wort, boil, aroma) | -0.06 | -0.2 |
Post boil Volume (equipment estimates 4.11 g | 16.5 qt) | 4.9 | 19.6 |
Hops absorption losses (whirlpool, hop stand) | -0.11 | -0.5 |
WARNING: Exceeded batch size - reduce boil size | ||
Going into fermentor (equipment estimates 4.79 g | 19.2 qt) | 4 | 16 |
Total: | 6.85 | 27.4 |
Equipment Profile Used: | System Default |