Amount | Fermentable | Cost | PPG | EBC | Bill % |
---|---|---|---|---|---|
5 kg | Warminster Maltings - Maris Otter |
£ 0.00 / kg £ 0.00 |
38 | 6 | 84.3% |
400 g | Crisp Malting - Wheat Malt | 38.87 | 2 | 6.7% | |
200 g | Crisp Malting - Crystal Extra Light EBC100 - (late mash tun addition) | 33.1 | 100 | 3.4% | |
200 g | Belgian - Special B - (late mash tun addition) | 34 | 305.39 | 3.4% | |
100 g | Warminster Maltings - Low Colour Chocolate - (late boil kettle addition) | 32.6 | 470.84 | 1.7% | |
32 g | Finland - Chocolate Malt | 31 | 900.48 | 0.5% | |
5,932 g / £ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
30 g | Northdown | Pellet | 7 | Boil | 60 min | 24.16 | 66.7% | |
15 g | East Kent Goldings | Pellet | 5 | Boil | 15 min | 4.28 | 33.3% | |
45 g / £ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
16.05 ml | CRS/AMS (6.3% HCl, 8.6% H2SO4) | Water Agt | Mash | 1 hr. | |
5.20 ml | CRS/AMS (6.3% HCl, 8.6% H2SO4) | Water Agt | Sparge | 1 hr. |
Crossmyloof - BEĆ²IR | ||||||||||||||||
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£ 0.00 |
CO2 Level: 2.25 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
19 L | Infusion | 67 °C | 67 °C | 60 min | |
Temperature | 67 °C | 72 °C | 10 min | ||
Temperature | 72 °C | 77 °C | 10 min | ||
15.5 L | Sparge | 77 °C | 77 °C | 20 min | |
Starting Mash Thickness:
3 L/kg |
Water | Liters |
---|---|
Strike water volume at mash thickness of 3 L/kg | 17.8 |
Mash volume with grains | 21.7 |
Grain absorption losses | -5.9 |
Remaining sparge water volume (equipment estimates 18 L) | 18.8 |
Mash Lauter Tun losses | -0.9 |
Pre boil volume (equipment estimates 28.9 L) | 29.7 |
Boil off losses | -5.7 |
Hops absorption losses (first wort, boil, aroma) | -0.2 |
Post boil Volume (equipment estimates 23 L) | 24.5 |
WARNING: Exceeded batch size - reduce boil size | |
Going into fermentor (equipment estimates 24.5 L) | 23 |
Total: | 36.6 |
Equipment Profile Used: | System Default |