Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
1.50 kg | Finland - Pilsner Malt | 37 | 2 | 34.9% | |
1 kg | Castle Malting - Château Wheat Blanc | 38 | 1.8 | 23.3% | |
0.30 kg | Viking - Vienna | 37 | 3.6 | 7% | |
0.80 kg | Currant, black | 4.2 | 0 | 18.6% | |
0.40 kg | Blueberry | 4.95 | 0 | 9.3% | |
0.30 kg | Castle Malting - Chateau Oat Malt | 36.1 | 2.4 | 7% | |
4.30 kg / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
25 g | Mosaic | Pellet | 12.5 | Boil | 15 min | 32.72 | 50% | |
25 g | Mosaic | Pellet | 12.5 | Dry Hop | 3 days | 50% | ||
50 g / $ 0.00 |
Lallemand - WildBrew Philly Sour | ||||||||||||||||
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$ 0.00 |
CO2 Level: 1.9 Volumes |
Water | Liters |
---|---|
Strike water volume at mash thickness of 3 L/kg | 9.3 |
Mash volume with grains | 11.3 |
Grain absorption losses | -3.1 |
Remaining sparge water volume (equipment estimates 10.4 L) | 5.5 |
Mash Lauter Tun losses | -0.9 |
Volume increase from sugar/extract (early additions) | 1.2 |
Pre boil volume (equipment estimates 16.8 L) | 12 |
Boil off losses | -5.7 |
Hops absorption losses (first wort, boil, aroma) | -0.1 |
Post boil Volume | 11 |
Going into fermentor | 11 |
Total: | 14.8 |
Equipment Profile Used: | System Default |