Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
5 lb | US - Naked Pale Millet |
$ 0.00 / lb $ 0.00 |
35 | 1 | 33.3% |
5 lb | US - Pilsner Rice Malt | 28 | 1 | 33.3% | |
3 lb | Grouse Malt House - Pale Oat Malt |
$ 0.00 / lb $ 0.00 |
25 | 2.25 | 20% |
2 lb | Bob's Red MIll - GF Flaked Oats | 33 | 2.2 | 13.3% | |
15 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
0.50 oz | Warrior | Pellet | 16 | Boil | 30 min | 18.95 | 3.4% | |
2 oz | Lupomax - Idaho 7 | Pellet | 19 | Whirlpool at 160 °F | 30 min | 13.8% | ||
2 oz | Yakima Valley Hops - LUPOMAX Ekuanot | Pellet | 19 | Whirlpool at 160 °F | 30 min | 13.8% | ||
2 oz | Motueka | Pellet | 7 | Dry Hop at 56 °F | 2 days | 13.8% | ||
2 oz | Nelson Sauvin | Pellet | 12.5 | Dry Hop at 56 °F | 2 days | 13.8% | ||
6 oz | Rakau | Pellet | 10.5 | Dry Hop at 56 °F | 2 days | 41.4% | ||
14.50 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
0.50 each | Campden Tablets | Water Agt | Mash | 1 hr. | |
11 ml | Ceramix Flex | Other | Mash | 1 hr. | |
15 ml | Ondea Pro | Other | Mash | 1 hr. | |
1 g | Brewtan B | Other | Mash | 1 min. | |
4.50 g | Calcium Chloride (anhydrous) | Water Agt | Mash | 1 min. | |
2.40 g | Epsom Salt | Water Agt | Mash | 1 min. | |
3.80 g | Gypsum | Water Agt | Mash | 1 min. | |
0.40 g | Epsom Salt | Water Agt | Sparge | 0 min. | |
0.60 g | Gypsum | Water Agt | Sparge | 0 min. | |
1 ml | Lactic acid | Water Agt | Boil | 30 min. | |
0.70 g | Calcium Chloride (anhydrous) | Water Agt | Boil | 5 min. | |
4.40 g | Canning Salt | Water Agt | Boil | 5 min. | |
1 each | Whirlfloc | Fining | Boil | 5 min. | |
3.75 g | Yeastex 61 | Other | Boil | 5 min. | |
3 g | Ascorbic Acid | Water Agt | Primary | 2 days | |
11 each | Fermcap | Other | Primary | 1 min. | |
1 each | Pure O2 | Other | Primary | 1 min. |
White Labs - London Fog Ale Yeast WLP066 | ||||||||||||||||
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$ 0.00 |
Method: co2 CO2 Level: 2.25 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
6.25 gal | Protein Rest | Temperature | -- | 115 °F | 15 min |
Saccharification | Temperature | -- | 145 °F | 60 min | |
Gelatinization | Temperature | -- | 180 °F | 60 min | |
1 gal | Sparge | Temperature | -- | 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 | 6.56 | 26.3 |
Mash volume with grains | 7.76 | 31.1 |
Grain absorption losses | -1.88 | -7.5 |
Remaining sparge water volume (equipment estimates 1.98 g | 7.9 qt) | 2.16 | 8.7 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 6.42 g | 25.7 qt) | 6.6 | 26.4 |
Boil off losses | -0.75 | -3 |
Hops absorption losses (first wort, boil, aroma) | -0.02 | -0.1 |
Post boil Volume (equipment estimates 5.65 g | 22.6 qt) | 6.4 | 25.6 |
Hops absorption losses (whirlpool, hop stand) | -0.15 | -0.6 |
WARNING: Exceeded batch size - reduce boil size | ||
Going into fermentor (equipment estimates 6.25 g | 25 qt) | 5.5 | 22 |
Total: | 8.73 | 34.9 |
Equipment Profile Used: | System Default |