Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
6 lb | Crisp Malting - No.19 Floor Malt Maris Otter | 37 | 3 | 48.4% | |
2.40 lb | Cane Sugar - (late boil kettle addition) |
$ 4.75 / lb $ 11.40 |
46 | 0 | 19.4% |
1.50 lb | Flaked Oats |
$ 0.10 / lb $ 0.15 |
33 | 2.2 | 12.1% |
1.50 lb | American - White Wheat | 40 | 2.8 | 12.1% | |
1 lb | Bestmalz - BEST Chit Malt | 23 | 1.4 | 8.1% | |
12.40 lbs / $ 11.55 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
0.50 oz | Jarrylo | Pellet | 10 | Boil | 60 min | 15.61 | 5.9% | |
1 oz | Centennial | Pellet | 10 | Boil | 5 min | 6.22 | 11.8% | |
1 oz | Columbus | Pellet | 15 | Boil | 5 min | 9.34 | 11.8% | |
3 oz | Centennial | Pellet | 10 | Dry Hop | 2 days | 35.3% | ||
3 oz | Columbus | Pellet | 15 | Dry Hop | 2 days | 35.3% | ||
8.50 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
11 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
2 g | Epsom Salt | Water Agt | Mash | 1 hr. | |
3 g | Ascorbic Acid | Water Agt | Boil | 0 min. | |
5 g | BSG - Fermax Yeast Nutrient | Other | Boil | 0 min. | |
1.50 g | BSG - Kerry Whirlfloc T | Fining | Boil | 0 min. | |
4 g | Gypsum | Water Agt | Mash | 1 hr. | |
2 g | Salt | Water Agt | Mash | 1 hr. | |
1 ml | Lactic acid | Water Agt | Mash | 1 hr. |
Fermentis - Safale - English Ale Yeast S-04 | ||||||||||||||||
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$ 0.00 |
CO2 Level: 2.5 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
3.15 gal | Strike | 162 °F | 152 °F | 60 min | |
4.25 gal | Sparge | 168 °F | 168 °F | 15 min | |
Starting Mash Thickness:
1.4 qt/lb Starting Grain Temp: 70 °F |
Water | Gallons | Quarts |
---|---|---|
Strike water volume at mash thickness of 1.4 qt/lb | 3.5 | 14 |
Mash volume with grains | 4.3 | 17.2 |
Grain absorption losses | -1.25 | -5 |
Remaining sparge water volume (equipment estimates 4.92 g | 19.7 qt) | 4.5 | 18 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 6.92 g | 27.7 qt) | 6.5 | 26 |
Volume increase from sugar/extract (late additions) | 0.18 | 0.7 |
Boil off losses | -1.5 | -6 |
Hops absorption losses (first wort, boil, aroma) | -0.09 | -0.4 |
Post boil Volume (equipment estimates 5.5 g | 22 qt) | 6 | 24 |
WARNING: Exceeded batch size - reduce boil size | ||
Going into fermentor (equipment estimates 6 g | 24 qt) | 5.5 | 22 |
Total: | 8 | 32 |
Equipment Profile Used: | System Default |