Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
17 lb | United Kingdom - Pale 2-Row | 38 | 2.5 | 86.1% | |
1 lb | United Kingdom - Crystal 45L | 34 | 45 | 5.1% | |
1 lb | Belgian - Munich | 38 | 6 | 5.1% | |
0.50 lb | American - Caramel / Crystal 120L | 33 | 120 | 2.5% | |
0.25 lb | United Kingdom - Roasted Barley | 29 | 550 | 1.3% | |
19.75 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
2 oz | Styrian Goldings | Pellet | 4 | Boil | 60 min | 23.75 | 100% | |
2 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
1 lb | Crown Royal soaked oak chips | Flavor | Secondary | -- |
Wyeast - Scottish Ale 1728 | ||||||||||||||||
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2 x Same yeast | ||||||||||||||||
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$ 0.00 |
Method: Corn Sugar CO2 Level: 2.0 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
100 | 18 | 20 | 45 | 105 | 235 |
ADDITIONS BELOW CALCULATED FOR PROFILE ABOVE Chalk: 2.50 tsp Baking Soda: 0.50 tsp Gypsum: 1.00 tsp Epsom Salt: 0.75 tsp |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
28 qt | Mash with recirculation & heat control | Infusion | -- | 155 °F | 90 min |
12 qt | Sparge / rinse | Fly Sparge | -- | 168 °F | 20 min |
Starting Mash Thickness:
1.45 qt/lb |
Water | Gallons | Quarts |
---|---|---|
Strike water volume at mash thickness of 1.45 qt/lb | 7.16 | 28.6 |
Mash volume with grains | 8.74 | 35 |
Grain absorption losses | -2.47 | -9.9 |
Remaining sparge water volume (equipment estimates 3.13 g | 12.5 qt) | 2.56 | 10.2 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 7.58 g | 30.3 qt) | 7 | 28 |
Boil off losses | -2.25 | -9 |
Hops absorption losses (first wort, boil, aroma) | -0.08 | -0.3 |
Post boil Volume | 5.25 | 21 |
Going into fermentor | 5.25 | 21 |
Total: | 9.72 | 38.9 |
Equipment Profile Used: | System Default |
Date | Days | Event | Gravity | Volume | pH | Temp | Updated | Comment |
---|---|---|---|---|---|---|---|---|
1/20/2015 1:13 AM over 9 years ago |
+1 | Mash Complete | 1.096 | 5.25 Gallons |
2/20/2021 3:43 AM over 3 years ago |
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1/20/2015 1:13 AM over 9 years ago |
+1 | Pre-Boil Gravity | 1.077 | 7.25 Gallons |
2/20/2021 3:43 AM over 3 years ago |
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1/20/2015 1:14 AM over 9 years ago |
+1 | Boil Complete | 1.096 | 5.5 Gallons |
2/20/2021 3:43 AM over 3 years ago |
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1/20/2015 1:14 AM over 9 years ago |
+1 | Brew Day Complete | 1.096 | 5.25 Gallons |
2/20/2021 3:43 AM over 3 years ago |
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2/5/2015 4:40 AM over 9 years ago |
+17 | Sample | 1.030 |
2/20/2021 3:43 AM over 3 years ago |
On this date I started a multi-day creep up of the fermentation temperature to finish fermentation and hopefully eat any remaining diacetyl. | |||
2/23/2015 4:14 AM over 9 years ago |
+35 | Fermentation Complete | 1.028 |
2/20/2021 3:43 AM over 3 years ago |
Added 3 oz of medium toast oak cubes to the carboy. Not sure if it will pick up much flavor since such a late addition. |