Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
5 lb | Briess - MaltGems | 38.3 | 1.8 | 41.8% | |
2.50 lb | Viking - 2-row Xtra Pale Europe | 36.8 | 1.7 | 20.9% | |
2.50 lb | Viking - Pilsner Malt | 37 | 1.9 | 20.9% | |
0.50 lb | Briess - Bonlander Munich Malt 10L | 36 | 10 | 4.2% | |
0.50 lb | Briess - Carapils Malt | 34.5 | 1.5 | 4.2% | |
0.35 lb | Briess - Aromatic Munich Malt 20L | 35.4 | 20 | 2.9% | |
0.25 lb | Briess - Caramel Malt - 20L |
$ 1.39 / lb $ 0.35 |
35 | 20 | 2.1% |
0.15 lb | Finland - Melanoid Malt | 35 | 27 | 1.3% | |
0.20 lb | German - Acidulated Malt | 27 | 3.4 | 1.7% | |
11.95 lbs / $ 0.35 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
1 oz | Brewmaster - Czech Saaz | Pellet | 2.9 | Boil | 55 min | 8.5 | 14.9% | |
0.69 oz | Artisan - Perle | Pellet | 8.6 | Boil | 51 min | 17.03 | 10.3% | |
1 oz | Yakima Chief Hops - Saaz CZ | Pellet | 2.2 | Boil | 50 min | 6.27 | 14.9% | |
1.50 oz | Yakima Chief Hops - Saaz CZ | Pellet | 2.2 | Boil | 10 min | 3.59 | 22.4% | |
1.50 oz | Yakima Chief Hops - Saaz CZ | Pellet | 2.2 | Boil | 5 min | 1.97 | 22.4% | |
1 oz | Yakima Chief Hops - Saaz CZ | Pellet | 2.2 | Whirlpool at 170 °F | 10 min | 0.66 | 14.9% | |
6.69 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
0.20 g | Baking Soda | Water Agt | Mash | 1 hr. | |
1.45 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
0.20 g | Epsom Salt | Water Agt | Mash | 1 hr. | |
1.30 g | Gypsum | Water Agt | Mash | 1 hr. | |
1.40 ml | Lactic acid | Water Agt | Mash | 1 hr. | |
0.30 g | Salt | Water Agt | Mash | 1 hr. | |
1 each | Whirlfloc | Water Agt | Boil | 10 min. | |
0.50 tsp | Wyeast Nutrient | Water Agt | Boil | 10 min. |
cellar science - Cellar science-German | ||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
||||||||||||||||
$ 0.00 |
Method: co2 Amount: 8.22 psi Temp: 35 °F CO2 Level: 2.35 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
6.95 gal | Mash start step 1 | Strike | 142 °F | 142 °F | 5 min |
Mash step 2 | Temperature | 147 °F | 147 °F | 25 min | |
Mash step 3 | Temperature | 156 °F | 156 °F | 40 min | |
2.6 gal | Mash / Sparge step 4 | Sparge | 170 °F | 170 °F | 10 min |
Starting Mash Thickness:
1.25 qt/lb Starting Grain Temp: 65 °F |
Water | Gallons | Quarts |
---|---|---|
Strike water volume at mash thickness of 1.25 qt/lb | 3.73 | 14.9 |
Mash volume with grains | 4.69 | 18.8 |
Grain absorption losses | -1.49 | -6 |
Remaining sparge water volume (equipment estimates 7.26 g | 29 qt) | 7.55 | 30.2 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 9.25 g | 37 qt) | 9.54 | 38.2 |
Boil off losses | -2 | -8 |
Hops absorption losses (first wort, boil, aroma) | -0.21 | -0.9 |
Post boil Volume | 7.04 | 28.2 |
Hops absorption losses (whirlpool, hop stand) | -0.04 | -0.2 |
Going into fermentor | 7 | 28 |
Total: | 11.28 | 45.1 |
Equipment Profile Used: | System Default |