Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
3.82 kg | United Kingdom - Maris Otter Pale | 38 | 3.75 | 67.2% | |
800 g | German - Smoked Malt | 37 | 3 | 14.1% | |
280 g | United Kingdom - Chocolate | 34 | 425 | 4.9% | |
250 g | United Kingdom - Oat Malt | 28 | 2 | 4.4% | |
190 g | United Kingdom - Roasted Barley | 29 | 550 | 3.3% | |
175 g | Brown Sugar | 45 | 15 | 3.1% | |
170 g | United Kingdom - Crystal 60L | 34 | 60 | 3% | |
5,685 g / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
22 g | Warrior | Leaf/Whole | 14.5 | Boil | 60 min | 32.76 | 35.5% | |
40 g | East Kent Goldings | Leaf/Whole | 5 | Boil | 10 min | 7.45 | 64.5% | |
62 g / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
1 tsp | irish moss | Fining | Boil | 15 min. | |
2 g | star annise crushed | Flavor | Boil | 15 min. | |
30 g | liquorice root powder | Flavor | Boil | 15 min. |
White Labs - Irish Ale Yeast WLP004 | ||||||||||||||||
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$ 0.00 |
Method: force prime CO2 Level: 2.4 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
95 | 6 | 25 | 85 | 65 | 20 |
3 g gypsum 2g epsom .5g table salt 5g calcium chloride 7 g chalk 2g baking soda 200g acid malt Water: Ca+2 Mg+2 Na+ Cl- SO4-2 mash pH 95.2 6.7 26.9 86.3 66.0 5.37 |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
15.4 L | Infusion | -- | 65 °C | 60 min | |
mash out | Temperature | -- | 76 °C | 10 min | |
24.8 L | Fly Sparge | -- | 76 °C | -- | |
Starting Mash Thickness:
2.8 L/kg |
Water | Liters |
---|---|
Strike water volume at mash thickness of 2.8 L/kg | 15.4 |
Mash volume with grains | 19.1 |
Grain absorption losses | -5.5 |
Remaining sparge water volume (equipment estimates 21.9 L) | 25.9 |
Mash Lauter Tun losses | -0.9 |
Volume increase from sugar/extract (early additions) | 0.1 |
Pre boil volume (equipment estimates 31 L) | 35 |
Boil off losses | -5.7 |
Hops absorption losses (first wort, boil, aroma) | -0.3 |
Post boil Volume | 25 |
Going into fermentor | 25 |
Total: | 41.3 |
Equipment Profile Used: | System Default |