ChristopheServet
Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
2 kg | Pauls Malt - Maris Otter Keep Flying | 38 | 2.4 | 82.6% | |
0.20 kg | Castle Malting - Château Biscuit | 35 | 17 | 8.3% | |
0.20 kg | Castle Malting - Château Crystal | 34.4 | 60.6 | 8.3% | |
20 g | Castle Malting - Château Chocolat - (late mash tun addition) | 38 | 488.1 | 0.8% | |
2.42 kg / 0.00 € |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
20 g | Goldings | Leaf/Whole | 5.2 | First Wort | 60 min | 25.52 | 50% | |
10 g | Goldings | Leaf/Whole | 5.2 | Boil | 20 min | 7.03 | 25% | |
10 g | Goldings | Leaf/Whole | 5.2 | Hop Stand at 80 °C | 15 min | 1.3 | 25% | |
40 g / 0.00 € |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
1 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
2 g | Epsom Salt | Water Agt | Mash | 1 hr. | |
2.50 g | Gypsum | Water Agt | Mash | 1 hr. | |
0.50 g | Salt | Water Agt | Mash | 1 hr. | |
4.60 g | Lactic acid | Water Agt | Mash | 1 hr. |
Fermentis - Safale - English Ale Yeast S-04 | ||||||||||||||||
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0.00 € |
Method: sucrose Amount: 21 g Temp: 20 °C CO2 Level: 1.3 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
100 | 18 | 20 | 45 | 105 | 235 |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
17 L | Strike | 70 °C | 67 °C | 60 min | |
mashout | Temperature | 67 °C | 77 °C | 15 min |
Water | Liters |
---|---|
Total strike volume | 19 |
Mash volume with grains | 20.6 |
Grain absorption losses | -2.4 |
Mash Lauter Tun losses | -0.9 |
Pre boil volume (equipment estimates 17.9 L) | 15.7 |
Boil off losses | -5.7 |
Hops absorption losses (first wort, boil, aroma) | -0.2 |
Post boil volume (equipment estimates 9.8 L) | 12 |
Hops absorption losses (whirlpool, hop stand) | -0.1 |
Estimated amount in fermentor | 12 |
Total: | 19 |
Equipment Profile Used: | System Default |