Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
8.31 lb | United Kingdom - Maris Otter Pale | 38 | 3.75 | 64.3% | |
0.92 lb | German - Munich Dark | 37 | 15.5 | 7.1% | |
1.38 lb | United Kingdom - Brown | 32 | 65 | 10.7% | |
1.62 lb | United Kingdom - Crystal 60L - (late boil kettle addition) | 34 | 60 | 12.5% | |
11.08 oz | United Kingdom - Chocolate - (late boil kettle addition) | 34 | 425 | 5.4% | |
12.92 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
1.40 oz | Willamette | Pellet | 4.2 | Boil | 60 min | 20.98 | 68.3% | |
0.65 oz | East Kent Goldings | Pellet | 5 | Boil | 10 min | 4.2 | 31.7% | |
2.05 oz / $ 0.00 |
White Labs - Burton Ale Yeast WLP023 | ||||||||||||||||
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$ 0.00 |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
90 | 6 | 22 | 10 | 24 | 82 |
4G gypsum 2g NaCl 6g chalk |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
18.1 qt | Mash | Infusion | -- | 153 °F | 60 min |
7.4 qt | Mash out | Infusion | -- | 212 °F | 15 min |
12.9 qt | Batch sparge | Infusion | -- | 168 °F | 10 min |
Starting Mash Thickness:
1.4 qt/lb |
Water | Gallons | Quarts |
---|---|---|
Strike water volume at mash thickness of 1.4 qt/lb | 4.52 | 18.1 |
Mash volume with grains | 5.56 | 22.2 |
Grain absorption losses | -1.62 | -6.5 |
Remaining sparge water volume (equipment estimates 5.29 g | 21.2 qt) | 4.84 | 19.4 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 7.95 g | 31.8 qt) | 7.5 | 30 |
Boil off losses | -1.88 | -7.5 |
Hops absorption losses (first wort, boil, aroma) | -0.08 | -0.3 |
Post boil Volume | 6 | 24 |
Going into fermentor | 6 | 24 |
Total: | 9.37 | 37.5 |
Equipment Profile Used: | System Default |