Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
4 kg | Weyermann - Pilsner | 36 | 1.5 | 86.1% | |
150 g | Weyermann - Acidulated |
zł 16.00 / kg zł 2.40 |
27 | 3.4 | 3.2% |
360 g | Viking - Munich Light |
zł 10.00 / kg zł 3.60 |
36 | 6 | 7.7% |
136 g | Viking - Cookie Malt |
zł 16.00 / kg zł 2.18 |
37 | 25.4 | 2.9% |
4,646 g / zł 8.18 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
30 g | Barth-Haas - Hallertauer Tradition |
zł 0.10 / g zł 3.00 |
Pellet | 6 | Boil | 60 min | 21.01 | 9.1% |
75 g | Lublin | Fresh | 4.5 | Boil | 10 min | 2.16 | 22.7% | |
75 g | Lublin | Fresh | 4.5 | Boil | 5 min | 1.19 | 22.7% | |
150 g | Lublin | Fresh | 4.5 | Whirlpool at 80 °C | 15 min | 1.47 | 45.5% | |
330 g / zł 3.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
1.70 g | Epsom Salt | Water Agt | Mash | 1 hr. | |
0.50 g | Gypsum | Water Agt | Mash | 1 hr. | |
5 g | Ascorbic Acid | Fining | Mash | 0 min. | |
2.50 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 0 min. | |
1.20 g | Citric acid | Water Agt | Sparge | 1 hr. | |
1 each | Whirlfloc / 13 Each |
zł 0.89 / each zł 0.89 |
Fining | Boil | 10 min. |
10 g | Yeast Nutrient | Other | Boil | 10 min. | |
zł 0.89 |
Omega Yeast Labs - Lutra Kveik OYL-071 | ||||||||||||||||
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zł 0.00 |
Method: sucrose Amount: 135.4 g Temp: 20 °C CO2 Level: 2.4 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
17.6548 L | Strike | 68 °C | 63 °C | 40 min | |
Temperature | 63 °C | 70 °C | 30 min | ||
Temperature | 70 °C | 76 °C | 10 min | ||
Vorlauf | -- | 76 °C | 10 min | ||
15.2633 L | Sparge | 76 °C | 76 °C | 15 min | |
Starting Mash Thickness:
3.8 L/kg Starting Grain Temp: 21 °C |
Water | Liters |
---|---|
Strike water volume at mash thickness of 3.8 L/kg | 17.7 |
Mash volume with grains | 20.7 |
Grain absorption losses | -4.6 |
Remaining sparge water volume | 16.2 |
Mash Lauter Tun losses | -0.9 |
Pre boil volume (equipment estimates 29.6 L) | 28.3 |
Boil off losses | -5.7 |
Hops absorption losses (first wort, boil, aroma) | -0.9 |
Post boil volume (equipment estimates 21.7 L) | 23 |
Hops absorption losses (whirlpool, hop stand) | -0.8 |
Estimated amount in fermentor | 22.3 |
Total: | 33.8 |
Equipment Profile Used: | System Default |