Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
5.10 kg | Barrett Burston - Pale Malt | 37 | 2 | 68.6% | |
0.42 kg | Munich - 60L | 33 | 60 | 5.7% | |
0.70 kg | Invert Sugar Syrup - (late boil kettle addition) | 36 | 1 | 9.4% | |
0.54 kg | Voyager Craft Malt - Voodoo Schooner | 35.9 | 43.2 | 7.2% | |
0.23 kg | Joe White - Dark Crystal Malt | 34.5 | 85 | 3.1% | |
0.41 kg | Bestmalz - BEST Melanoidin | 34.5 | 27 | 5.5% | |
0.04 kg | Joe White - Chocolate Malt | 33.1 | 244 | 0.5% | |
7.43 kg / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
32 g | Northern Brewer | Pellet | 7 | Boil | 60 min | 22.92 | 46.4% | |
37 g | Hallertau Mittelfruh | Pellet | 3 | Boil | 60 min | 11.36 | 53.6% | |
69 g / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
6.50 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
5 g | Gypsum | Water Agt | Mash | 1 hr. | |
4 g | Hydrochloric acid | Water Agt | Mash | 1 hr. | |
14 g | Corriander | Spice | Boil | 30 min. | |
0.50 g | Whirfloc | Fining | Boil | 15 min. |
White Labs - Monastary Ale Yeast WLP500 | ||||||||||||||||
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$ 0.00 |
Amount: 160 CO2 Level: 2.8 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
60 | 5 | 10 | 95 | 55 | 0 |
Add to mash 5g CaSO4, 6.5g CaCl2, ( 4ml Hydrocloric acid, PH 5.4) Link to FW4152T water |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
14 L | 51c/130f ti hit 45c/113f | Infusion | 51 °C | 45 °C | 20 min |
9.8 L | To hit 65c / 149f | Infusion | 100 °C | 65 °C | 30 min |
8 L | To hit 76c / 168f | Infusion | 100 °C | 76 °C | 60 min |
10 L | Fly Sparge | 76 °C | 76 °C | 10 min | |
18.5 L | Strike | 74 °C | 67 °C | 60 min | |
Starting Mash Thickness:
2.7 L/kg Starting Grain Temp: 18 °C |
Water | Liters |
---|---|
Strike water volume at mash thickness of 2.7 L/kg | 18.2 |
Mash volume with grains | 22.6 |
Grain absorption losses | -6.7 |
Remaining sparge water volume (equipment estimates 16.4 L) | 15.5 |
Mash Lauter Tun losses | -0.9 |
Pre boil volume (equipment estimates 27 L) | 26 |
Volume increase from sugar/extract (late additions) | 0.5 |
Boil off losses | -5.7 |
Hops absorption losses (first wort, boil, aroma) | -0.3 |
Post boil Volume (equipment estimates 21.4 L) | 22.5 |
WARNING: Exceeded batch size - reduce boil size | |
Going into fermentor (equipment estimates 22.5 L) | 21.4 |
Total: | 33.6 |
Equipment Profile Used: | System Default |