Amount | Fermentable | Cost | PPG | EBC | Bill % |
---|---|---|---|---|---|
310 g | Bestmalz - BEST Chit Malt | 23 | 2.24 | 4.9% | |
1.90 kg | Thomas Fawcett - Oat Malt | 27.6 | 3.84 | 30.1% | |
4.10 kg | Crisp Malting - Extra Pale Maris Otter |
£ 3.05 / kg £ 12.51 |
37.5 | 2 | 65% |
6.31 kg / £ 12.51 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
1.50 g | Citra Lupomax | Pellet | 19.6 | Boil | 60 min | 3.15 | 1% | |
49.50 g | Citra T90 | Pellet | 12.8 | Dry Hop at 14 °C | 2 days | 34.1% | ||
39 g | Vic Secret | Pellet | 15.5 | Dry Hop at 14 °C | 2 days | 26.9% | ||
39 g | Barth-Haas - Galaxy | Pellet | 13.5 | Dry Hop at 14 °C | 48 days | 26.9% | ||
16 g | Incognito - Mosaic | Pellet | 50 | Hop Stand | 20 min | 17.39 | 11% | |
145 g / £ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
1 each | Whirlfloc |
£ 0.18 / each £ 0.18 |
Fining | Mash | 0 min. |
3 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
4 g | Epsom Salt | Water Agt | Mash | 1 hr. | |
9 g | Gypsum | Water Agt | Mash | 1 hr. | |
2.20 ml | Lactic acid | Water Agt | Mash | 1 hr. | |
£ 0.18 |
WHC Lab - Saturated | ||||||||||||||||
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|
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£ 0.00 |
Method: co2 CO2 Level: 2.25 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
23.4 L | Strike | 72 °C | 72 °C | 60 min | |
12 L | Fly Sparge | 72 °C | 72 °C | -- | |
Starting Mash Thickness:
2.75 L/kg Starting Grain Temp: 18 °C |
Water | Liters |
---|---|
Strike water volume at mash thickness of 2.8 L/kg | 17.4 |
Mash volume with grains | 21.5 |
Grain absorption losses | -6.3 |
Remaining sparge water volume (equipment estimates 18.6 L) | 18.9 |
Mash Lauter Tun losses | -0.9 |
Pre boil volume (equipment estimates 28.8 L) | 29.1 |
Boil off losses | -5.7 |
Hops absorption losses (first wort, boil, aroma) | -0 |
Post boil Volume (equipment estimates 23.1 L) | 25.1 |
Hops absorption losses (whirlpool, hop stand) | -0.1 |
WARNING: Exceeded batch size - reduce boil size | |
Going into fermentor (equipment estimates 25 L) | 23 |
Total: | 36.3 |
Equipment Profile Used: | System Default |