casey langford
| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 5.50 lb | Wheat Malt | 39 | 2 | 51.8% | |
| 3.50 lb | Pilsner Malt | 38 | 2 | 32.9% | |
| 1 lb | Wheat, Flaked | 1.0E-7 | 2 | 9.4% | |
| 0.63 lb | Vienna Malt | 36 | 4 | 5.9% | |
| 10.62 lbs / $ 0.00 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 0.75 oz | German Hallertauer | Pellet | 4.3 | Boil | 90 min | 65.2% | ||
| 0.40 oz | German Hallertauer | Pellet | 4.3 | Boil | 15 min | 34.8% | ||
| 1.15 oz / $ 0.00 | ||||||||
| White Labs - Hefeweizen Ale Yeast WLP300 | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
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| $ 0.00 |
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| Protein Rest (133°F) | Temperature | -- | 133 °F | 30 min | |
| Conversion/Saccharification Rest (153°F) | Temperature | -- | 152 °F | 60 min | |
| Mash Out (170°F) | Temperature | -- | 170 °F | 60 min | |
| 4 gal | Sparge | Infusion | -- | 165 °F | -- |
| Wort Collection | -- | -- | 158 °F | 60 min |
| Water | Gallons | Quarts |
|---|---|---|
| Strike water volume at mash thickness of 1.75 qt/lb | 4.65 | 18.6 |
| Mash volume with grains | 5.5 | 22 |
| Grain absorption losses | -1.33 | -5.3 |
| Remaining sparge water volume (equipment estimates 4.72 g | 18.9 qt) | 3.93 | 15.7 |
| Mash Lauter Tun losses | -0.25 | -1 |
| Pre boil volume (equipment estimates 7.79 g | 31.2 qt) | 7 | 28 |
| Boil off losses | -2.25 | -9 |
| Hops absorption losses (first wort, boil, aroma) | -0.04 | -0.2 |
| Post boil Volume | 5.5 | 22 |
| Going into fermentor | 5.5 | 22 |
| Total: | 8.58 | 34.3 |
| Equipment Profile Used: | System Default | |
