Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
21 lb | United Kingdom - Maris Otter Pale | 38 | 3.75 | 86.6% | |
1.50 lb | United Kingdom - Crystal 45L | 34 | 45 | 6.2% | |
0.50 lb | German - Melanoidin | 37 | 25 | 2.1% | |
0.25 lb | United Kingdom - Pale Chocolate | 33 | 207 | 1% | |
0.25 lb | American - Caramel / Crystal 150L | 33 | 150 | 1% | |
0.75 lb | German - Acidulated Malt | 27 | 3.4 | 3.1% | |
24.25 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
1 oz | Challenger | Pellet | 8.5 | Boil | 60 min | 21.56 | 50% | |
1 oz | Challenger | Pellet | 8.5 | Boil | 15 min | 10.7 | 50% | |
2 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
1 each | whirlfloc | Fining | Boil | 10 min. | |
0.50 tsp | Yeast Nutrients | Other | Boil | 10 min. |
Wyeast - Scottish Ale 1728 | ||||||||||||||||
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$ 0.00 |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
0 | 0 | 0 | 0 | 0 | 0 |
Prep 10 gallons RO (culligan) water with 2tsp of Calcium Chloride (about 3.5 oz measured); Heat all to strike temp. |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
37 qt | Single Infusion Batch Sparge | Infusion | -- | 152 °F | 75 min |
Starting Mash Thickness:
1.5 qt/lb |
Water | Gallons | Quarts |
---|---|---|
Strike water volume at mash thickness of 1.5 qt/lb | 9.09 | 36.4 |
Mash volume with grains | 11.03 | 44.1 |
Grain absorption losses | -3.03 | -12.1 |
Remaining sparge water volume (equipment estimates 1.26 g | 5.1 qt) | 1.69 | 6.8 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) | 7.5 | 30 |
Boil off losses | -1.5 | -6 |
Hops absorption losses (first wort, boil, aroma) | -0.08 | -0.3 |
Post boil Volume | 5.5 | 22 |
Going into fermentor | 5.5 | 22 |
Total: | 10.78 | 43.1 |
Equipment Profile Used: | System Default |