Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
4 lb | Thomas Fawcett - Maris Otter Pale Ale Malt | 38 | 2.65 | 30.8% | |
3 lb | Briess - Brewers Malt 2-Row | 37 | 1.8 | 23.1% | |
2 lb | Viking - Munich Light | 36 | 6 | 15.4% | |
1 lb | American - Chocolate | 29 | 350 | 7.7% | |
1 lb | Weyermann - Caramunich Type 1 | 33.5 | 35 | 7.7% | |
1 lb | Briess - Caramel Malt - 120L | 34.5 | 120 | 7.7% | |
1 lb | Flaked Oats | 33 | 2.2 | 7.7% | |
13 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
1 oz | East Kent Goldings | Pellet | 5 | Boil | 60 min | 16.15 | 50% | |
1 oz | Fuggles | Pellet | 4.5 | Boil | 15 min | 7.21 | 50% | |
2 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
2 each | Vanilla Beans | Flavor | Primary | 0 min. | |
1 each | Whirlfloc | Water Agt | Boil | 10 min. | |
1 each | Yeast Nutrient | Other | Boil | 10 min. |
Wyeast - London Ale 1028 | ||||||||||||||||
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$ 0.00 |
CO2 Level: 1.9 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
7 gal | Rest at 155 | Strike | -- | 155 °F | 60 min |
rest at ~165-mashout | Infusion | -- | 170 °F | 15 min | |
2 gal | Sparge | -- | 170 °F | -- | |
Starting Mash Thickness:
1.75 qt/lb |
Water | Gallons | Quarts |
---|---|---|
Strike water volume at mash thickness of 1.75 qt/lb | 5.69 | 22.8 |
Mash volume with grains | 6.73 | 26.9 |
Grain absorption losses | -1.63 | -6.5 |
Remaining sparge water volume (equipment estimates 3.76 g | 15.1 qt) | 3.19 | 12.8 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 7.58 g | 30.3 qt) | 7 | 28 |
Boil off losses | -1.5 | -6 |
Hops absorption losses (first wort, boil, aroma) | -0.08 | -0.3 |
Post boil Volume | 6 | 24 |
Going into fermentor | 6 | 24 |
Total: | 8.88 | 35.5 |
Equipment Profile Used: | System Default |