| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 21 lb | Viking - Pilsner Malt | 37 | 1.9 | 70.9% | |
| 4 lb | Cane Sugar - (late boil kettle addition) | 46 | 0 | 13.5% | |
| 0.50 lb | Weyermann - Acidulated |
$ 3.49 / lb $ 1.75 |
27 | 3.4 | 1.7% |
| 8 oz | Briess - American Honey Malt | 37.7 | 25 | 1.7% | |
| 6 oz | Viking - Munich | 36 | 9.1 | 1.3% | |
| 4 oz | Briess - Aromatic Munich Malt 20L | 35.4 | 20 | 0.8% | |
| 3 lb | Briess - DME Pilsen Light | 43 | 2 | 10.1% | |
| 29.62 lbs / $ 1.75 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 1 oz | Artisan - Magnum |
$ 1.82 / oz $ 1.82 |
Pellet | 16.6 | Boil | 60 min | 20.21 | 35.7% |
| 0.60 oz | Goldings | Pellet | 4.5 | Boil | 15 min | 1.63 | 21.4% | |
| 0.60 oz | Hersbrucker | Pellet | 4 | Boil | 15 min | 1.45 | 21.4% | |
| 0.60 oz | Saaz | Pellet | 3.5 | Boil | 5 min | 0.51 | 21.4% | |
| 2.80 oz / $ 1.82 | ||||||||
| Amount | Name | Cost | Type | Use | Time |
|---|---|---|---|---|---|
| 5 ml | Glucabuster | Water Agt | Mash | 1 hr. | |
| 15 g | Gypsum | Water Agt | Mash | 1 hr. | |
| 2.50 tsp | Lactic acid |
$ 1.25 / oz $ 0.52 |
Water Agt | Sparge | 1 hr. |
| 3 ml | Foam Axe |
$ 2.00 / oz $ 0.20 |
Water Agt | Boil | 1 hr. |
| 0.60 oz | Sweet Orange Peel | Flavor | Boil | 15 min. | |
| 1 each | Whirlfloc | Water Agt | Boil | 15 min. | |
| 0.50 tsp | Wyeast - Beer Nutrient |
$ 2.32 / oz $ 0.19 |
Water Agt | Boil | 15 min. |
| 0.60 oz | Bitter Orange Peel | Flavor | Boil | 5 min. | |
| 0.60 oz | Coriander Seed | Spice | Boil | 5 min. | |
| $ 0.92 | |||||
| Fermentis - Safbrew - Specialty Ale Yeast T-58 | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
||||||||||||||||
| $ 0.00 |
| CO2 Level: 3.5 Volumes |
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| 7 gal | Strike Water | Strike | 65 °F | 145 °F | -- |
| Mash in | Infusion | 145 °F | 140 °F | 15 min | |
| Ramp and Rest | Temperature | 140 °F | 144 °F | 45 min | |
| Ramp and Rest | Temperature | 144 °F | 158 °F | 20 min | |
| Mash out | Temperature | 158 °F | 170 °F | 10 min | |
| Drain mash tun | Batch Sparge | 170 °F | 170 °F | 10 min | |
| 5 gal | Fill, rest and drain | Batch Sparge | 170 °F | 170 °F | 10 min |
| 5 gal | Fill, rest and drain | Batch Sparge | 170 °F | 170 °F | 10 min |
|
Starting Mash Thickness:
1.3 qt/lb |
|||||
| Water | Gallons | Quarts |
|---|---|---|
| WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.61 gal (54.42 qt). Suggest reducing initial water volume to 11.7 gal (46.82 qt) and adding 1.61 gal (6.42 qt) sparge/top-off. | ||
| Strike water volume at mash thickness of 1.3 qt/lb | 7.35 | 29.4 |
| Mash volume with grains | 9.16 | 36.7 |
| Grain absorption losses | -2.83 | -11.3 |
| Remaining sparge water volume (equipment estimates 8.8 g | 35.2 qt) | 9.49 | 38 |
| Mash Lauter Tun losses | -0.25 | -1 |
| Volume increase from sugar/extract (early additions) | 0.23 | 0.9 |
| Pre boil volume (equipment estimates 13.31 g | 53.2 qt) | 14 | 56 |
| Volume increase from sugar/extract (late additions) | 0.3 | 1.2 |
| Boil off losses | -1.5 | -6 |
| Hops absorption losses (first wort, boil, aroma) | -0.11 | -0.4 |
| Post boil Volume (equipment estimates 12 g | 48 qt) | 12.5 | 50 |
| WARNING: Exceeded batch size - reduce boil size | ||
| Going into fermentor (equipment estimates 12.5 g | 50 qt) | 12 | 48 |
| Total: | 16.85 | 67.4 |
| Equipment Profile Used: | System Default | |
