Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
10 lb | Great Western - Domestic 2-Row |
$ 0.00 / lb $ 0.00 |
37 | 2 | 69% |
2 lb | Briess - Chocolate |
$ 0.00 / lb $ 0.00 |
25 | 350 | 13.8% |
2.50 lb | Flaked Oats |
$ 0.00 / lb $ 0.00 |
33 | 2.2 | 17.2% |
14.50 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
1 oz | Yakima Valley Hops - Willamette |
$ 0.00 / oz $ 0.00 |
Pellet | 5.2 | Boil | 60 min | 15.28 | 44.4% |
1.25 oz | Yakima Valley Hops - Willamette |
$ 0.00 / oz $ 0.00 |
Pellet | 5.2 | Boil | 30 min | 14.67 | 55.6% |
2.25 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
1.50 tsp | Calcium Chloride (anhydrous) |
$ 0.00 / oz $ 0.00 |
Water Agt | Mash | 1 hr. |
2.50 tsp | gypsum (calcium sulfate) |
$ 0.00 / oz $ 0.00 |
Water Agt | Mash | 1 hr. |
3 oz | Cocao Nibs |
$ 0.00 / lb $ 0.00 |
Flavor | Boil | 1 hr. |
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST | ||||||||||||||||
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$ 0.00 |
Method: sucrose Temp: 68 °F CO2 Level: 2.75 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
5.5 gal | Infusion | 164 °F | 154 °F | 60 min | |
3 gal | Sparge | 170 °F | 170 °F | 30 min | |
Starting Mash Thickness:
1.75 qt/lb Starting Grain Temp: 72 °F |
Water | Gallons | Quarts |
---|---|---|
Strike water volume at mash thickness of 1.75 qt/lb | 6.34 | 25.4 |
Mash volume with grains | 7.5 | 30 |
Grain absorption losses | -1.81 | -7.3 |
Remaining sparge water volume (equipment estimates 3.55 g | 14.2 qt) | 2.72 | 10.9 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) | 7 | 28 |
Boil off losses | -1.5 | -6 |
Hops absorption losses (first wort, boil, aroma) | -0.08 | -0.3 |
Post boil Volume | 6.25 | 25 |
Going into fermentor | 6.25 | 25 |
Total: | 9.06 | 36.3 |
Equipment Profile Used: | System Default |