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Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
7.25 lb | American - Pale 2-Row | 37 | 1.8 | 60.4% | |
0.25 lb | American - Chocolate | 29 | 350 | 2.1% | |
1 lb | American - Caramel / Crystal 60L | 34 | 60 | 8.3% | |
1 lb | American - Caramel / Crystal 20L | 35 | 20 | 8.3% | |
0.25 lb | United Kingdom - Black Patent | 27 | 525 | 2.1% | |
0.25 lb | American - Roasted Barley | 33 | 300 | 2.1% | |
0.50 lb | Brown Sugar | 45 | 15 | 4.2% | |
0.50 lb | Molasses | 36 | 80 | 4.2% | |
1 lb | Corn Sugar - Dextrose | 46 | 0.5 | 8.3% | |
12 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
1.50 oz | East Kent Goldings | Pellet | 5 | Boil | 60 min | 26.31 | 75% | |
0.50 oz | East Kent Goldings | Pellet | 5 | Boil | 5 min | 1.75 | 25% | |
2 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
4 oz | Ginger Root | Flavor | Boil | 10 min. | |
2 oz | Licorice Root | Flavor | Boil | 10 min. | |
1 tsp | Spruce Essence | Herb | Boil | 5 min. | |
1 oz | Juniper Berries | Flavor | Boil | 5 min. | |
6 oz | Unsweetened Bakers Chocolate | Flavor | Boil | 10 min. |
White Labs - British Ale Yeast WLP005 | ||||||||||||||||
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$ 0.00 |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
Infusion | -- | 152 °F | 60 min | ||
Mash Out | Temperature | -- | 170 °F | 10 min |
Water | Gallons | Quarts |
---|---|---|
Strike water volume (equipment estimates 8.42 g | 33.7 qt) | 8.35 | 33.4 |
Mash volume with grains (equipment estimates 9.22 g | 36.9 qt) | 9.15 | 36.6 |
Grain absorption losses | -1.25 | -5 |
Mash Lauter Tun losses | -0.25 | -1 |
Volume increase from sugar/extract (early additions) | 0.15 | 0.6 |
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) | 7 | 28 |
Boil off losses | -1.5 | -6 |
Hops absorption losses (first wort, boil, aroma) | -0.08 | -0.3 |
Post boil Volume | 5.5 | 22 |
Volume into fermentor | 5.5 | 22 |
Total: | 8.35 | 33.4 |
Equipment Profile Used: | System Default |