Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
4.40 kg | United Kingdom - Maris Otter Pale | 38 | 3.75 | 79.9% | |
1 kg | The Swaen - GoldSwaen Red | 35 | 19 | 18.1% | |
110 g | Weyermann - Roasted Barley - (late mash tun addition) | 29.9 | 432 | 2% | |
5.51 kg / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
25 g | Centennial | Pellet | 10 | First Wort | 60 min | 33.04 | 13.6% | |
20 g | Willamette | Pellet | 5.6 | Aroma | 30 min | 10.34 | 10.9% | |
40 g | Cascade | Pellet | 7 | Aroma | 15 min | 16.69 | 21.7% | |
33 g | Amarillo | Pellet | 8.6 | Dry Hop at 15 °C | 7 days | 17.9% | ||
33 g | Centennial | Pellet | 10 | Dry Hop at 15 °C | 7 days | 17.9% | ||
33 g | Willamette | Pellet | 5.6 | Dry Hop at 15 °C | 7 days | 17.9% | ||
184 g / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
15.40 g | spruce tips | Spice | Boil | 10 min. | |
15.40 g | spruce tips | Spice | Kegging | 7 days | |
1 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
9 g | Epsom Salt | Water Agt | Mash | 1 hr. | |
5 g | Gypsum | Water Agt | Mash | 1 hr. | |
0.85 g | Salt | Water Agt | Mash | 1 hr. | |
2 g | Baking Soda | Water Agt | Mash | 1 hr. |
WHC Lab - WHC Lab - LAX | ||||||||||||||||
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$ 0.00 |
CO2 Level: 2.25 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
33.5 L | Strike | 68 °C | 66 °C | 60 min |
Water | Liters |
---|---|
Strike water volume (equipment estimates 33.5 L) | 33.5 |
Mash volume with grains (equipment estimates 37.2 L) | 37.1 |
Grain absorption losses | -5.5 |
Mash Lauter Tun losses | -0.9 |
Pre boil volume (equipment estimates 27.1 L) | 27.1 |
Boil off losses | -5.7 |
Hops absorption losses (first wort, boil, aroma) | -0.4 |
Post boil Volume (equipment estimates 21 L) | 22.9 |
WARNING: Exceeded batch size - reduce boil size | |
Volume into fermentor (equipment estimates 22.9 L) | 21 |
Total: | 33.5 |
Equipment Profile Used: | System Default |