Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
4,000 g | Crisp Malting - Finest Maris Otter | 36.8 | 2.4 | 40% | |
3,500 g | Bestmalz - BEST Wheat Malt | 37.7 | 2.2 | 35% | |
1,000 g | Bestmalz - BEST Caramel Pils | 37 | 2.43 | 10% | |
1,000 g | Flaked Oats | 33 | 2.2 | 10% | |
500 g | Rice Hulls | 0 | 0 | 5% | |
10,000 g / kr 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
20 g | Hallertau Mittelfruh | Pellet | 3.75 | Boil at 100 °C | 30 min | 6.11 | 80% | |
5 g | Hallertau Mittelfruh | Pellet | 3.75 | Boil at 100 °C | 10 min | 0.72 | 20% | |
25 g / kr 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
4,000 g | raspberries | Flavor | Secondary | 10 days | |
15 ml | Lactic acid | Water Agt | Mash | 0 min. | |
3 g | Calcium Chloride (anhydrous) | Water Agt | Mash | 0 min. | |
10 g | Epsom Salt | Water Agt | Mash | 0 min. |
Lallemand - WildBrew Philly Sour | ||||||||||||||||
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kr 0.00 |
Method: sucrose Amount: 231.1 g Temp: 20 °C CO2 Level: 3.75 g/l |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
20 L | Strike | 60 °C | 60 °C | 30 min | |
Temperature | 60 °C | 70 °C | 30 min | ||
10 L | Sparge | 70 °C | 70 °C | 20 min | |
Starting Mash Thickness:
3.65 L/kg Starting Grain Temp: 60 °C |
Water | Liters |
---|---|
Strike water volume at mash thickness of 3.7 L/kg | 36.5 |
Mash volume with grains | 43.1 |
Grain absorption losses | -10 |
Remaining sparge water volume (equipment estimates 4 L) | 5 |
Mash Lauter Tun losses | -0.9 |
Pre boil volume (equipment estimates 29.6 L) | 30.6 |
Boil off losses | -9.5 |
Hops absorption losses (first wort, boil, aroma) | -0.1 |
Post boil Volume (equipment estimates 20 L) | 21 |
WARNING: Exceeded batch size - reduce boil size | |
Going into fermentor (equipment estimates 21 L) | 20 |
Total: | 41.5 |
Equipment Profile Used: | System Default |