| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 2 kg | United Kingdom - Pale 2-Row | 38 | 2.5 | 39.2% | |
| 2.50 kg | Belgian - Wheat | 38 | 1.8 | 49% | |
| 0.20 kg | German - Acidulated Malt | 27 | 3.4 | 3.9% | |
| 0.40 kg | Rolled Oats | 33 | 2.2 | 7.8% | |
| 5.10 kg / $ 0.00 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 30 g | Hallertau Mittelfruh | Leaf/Whole | 3 | Boil | 60 min | 10.17 | 100% | |
| 30 g / $ 0.00 | ||||||||
| Wyeast - Bavarian Wheat 3638 | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
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| $ 0.00 |
| CO2 Level: 4.04 Volumes |
| Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
|---|---|---|---|---|---|
| 0 | 0 | 0 | 0 | 0 | 0 |
|
CaCO3 50ppm Calcium 180ppm Mash 20l 1/2 Campden tab 22cm 23mlCRS 8gDLS in grain 12g PH Stabiliser Sparge 15l 1/4 Campden tab 17cm 10ml CRS 4g DLS in boil |
|||||
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| 20 L | Single step | Infusion | -- | 66 °C | 90 min |
| Mash out | Infusion | -- | 76 °C | 10 min | |
| 15 L | Dunk sparge | Sparge | -- | 76 °C | 15 min |
| 18.4 L | Strike | 72 °C | 67 °C | 60 min | |
|
Starting Mash Thickness:
4 L/kg Starting Grain Temp: 18 °C |
|||||
| Water | Liters |
|---|---|
| Strike water volume at mash thickness of 4 L/kg | 20.4 |
| Mash volume with grains | 23.8 |
| Grain absorption losses | -5.1 |
| Remaining sparge water volume (equipment estimates 17.3 L) | 16.6 |
| Mash Lauter Tun losses | -0.9 |
| Pre boil volume (equipment estimates 31.7 L) | 31 |
| Boil off losses | -8.6 |
| Hops absorption losses (first wort, boil, aroma) | -0.2 |
| Post boil Volume | 23 |
| Going into fermentor | 23 |
| Total: | 37 |
| Equipment Profile Used: | System Default |
