| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 425 kg | Crisp Malting - Pale Ale | 38 | 4 | 74.6% | |
| 75 kg | Crisp Malting - Flaked Torrified Oats | 31 | 2 | 13.2% | |
| 40 kg | Crisp Malting - Munich Malt | 37 | 10 | 7% | |
| 30 kg | Maltodextrin | 39 | 0 | 5.3% | |
| 570 kg / $ 0.00 | |||||
| Amount | Name | Cost | Type | Use | Time |
|---|---|---|---|---|---|
| 1,430 g | gypsum (calcium sulfate) | Water Agt | Mash | -- | |
| 430 g | Calcium Chloride (anhydrous) | Water Agt | Mash | -- | |
| 2,000 g | Cinnamon Stick | Herb | Boil | 10 min. | |
| 1,400 g | kuromoji | Herb | Boil | 10 min. | |
| 7,000 g | Yarrow Flowers | Herb | Boil | 10 min. | |
| 150 g | snake skin | Herb | Whirlpool | -- |
| Fermentis - Safbrew - Abbaye Yeast BE-256 | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
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| $ 0.00 |
| CO2 Level: 2.45 Volumes |
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| 1840 L | Infusion | 55 °C | 50 °C | 10 min | |
| Infusion | 50 °C | 64 °C | 60 min | ||
| Top Off | 64 °C | 75 °C | -- | ||
| 718.8 L | Sparge | 75 °C | -- | -- | |
|
Starting Mash Thickness:
3.2 L/kg Starting Grain Temp: 18 °C |
|||||
| Water | Liters |
|---|---|
| WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 2205.7 L. Suggest reducing initial water volume to 45.4 L and adding 2160.3 L sparge/top-off. | |
| WARNING: Mash tun capacity exceeded. Volume required: 2084.4 L | 1728 |
| Strike water volume at mash thickness of 3.2 L/kg | 1728 |
| Mash volume with grains | 2084.4 |
| Grain absorption losses | -540 |
| Remaining sparge water volume (equipment estimates 998.4 L) | 1092.7 |
| Mash Lauter Tun losses | -0.9 |
| Volume increase from sugar/extract (early additions) | 20.2 |
| Pre boil volume (equipment estimates 2205.7 L) | 2300 |
| Boil off losses | -5.7 |
| Post boil Volume | 2200 |
| Going into fermentor | 2200 |
| Total: | 2820.7 |
| Equipment Profile Used: | System Default |
