Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
6 lb | United Kingdom - Maris Otter Pale | 38 | 3.75 | 30% | |
2 lb | Belgian - Munich | 38 | 6 | 10% | |
1 lb | Belgian - Biscuit | 35 | 23 | 5% | |
1 lb | American - White Wheat | 40 | 2.8 | 5% | |
0.50 lb | American - Caramel / Crystal 75L | 33 | 75 | 2.5% | |
1 lb | Brown Sugar | 45 | 15 | 5% | |
2 lb | Rice Hulls | 0 | 0 | 10% | |
0.50 lb | Flaked Oats | 33 | 2.2 | 2.5% | |
6 lb | Liquid Malt Extract - Maris Otter | 36 | 4 | 30% | |
20 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
1.50 oz | Styrian Goldings | Pellet | 5.5 | Boil | 60 min | 21.51 | 75% | |
0.50 oz | Styrian | Pellet | 5.5 | Boil | 20 min | 4.34 | 25% | |
2 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
2 lb | Pumpkin | Flavor | Mash | 1 hr. | |
1.50 tsp | Pumpkin Spice | Spice | Boil | 5 min. | |
2.50 tbsp | Vanilla | Flavor | Kegging | 5 min. |
Wyeast - British Ale 1098 | ||||||||||||||||
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$ 0.00 |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
4.4 gal | Infusion | -- | 153 °F | 60 min | |
3.9 gal | Sparge | -- | 170 °F | 5 min | |
Starting Mash Thickness:
1.25 qt/lb |
Water | Gallons | Quarts |
---|---|---|
Strike water volume at mash thickness of 1.25 qt/lb | 4.06 | 16.3 |
Mash volume with grains | 5.1 | 20.4 |
Grain absorption losses | -1.63 | -6.5 |
Remaining sparge water volume | 3.73 | 14.9 |
Mash Lauter Tun losses | -0.25 | -1 |
Volume increase from sugar/extract (early additions) | 0.58 | 2.3 |
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) | 6.5 | 26 |
Boil off losses | -1.5 | -6 |
Hops absorption losses (first wort, boil, aroma) | -0.08 | -0.3 |
Post boil volume (equipment estimates 4.93 g | 19.7 qt) | 5.5 | 22 |
Estimated amount in fermentor | 5.5 | 22 |
Total: | 7.8 | 31.2 |
Equipment Profile Used: | System Default |