Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
6.42 kg | United Kingdom - Maris Otter Pale | 38 | 3.75 | 82% | |
0.51 kg | Flaked Oats | 33 | 2.2 | 6.5% | |
386.36 g | German - Carafa III | 32 | 535 | 4.9% | |
257.95 g | United Kingdom - Crystal 90L | 33 | 90 | 3.3% | |
257.95 g | United Kingdom - Chocolate | 34 | 425 | 3.3% | |
7,832.26 g / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
28 g | Nugget | Leaf/Whole | 14 | Boil | 60 min | 35.55 | 65.1% | |
15 g | Nugget | Leaf/Whole | 14 | Boil | 30 min | 14.64 | 34.9% | |
43 g / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
5 g | irish moss | Fining | Boil | 15 min. | |
200 ml | bourbon | Flavor | Secondary | -- | |
2 each | vanilla pods | Flavor | Secondary | -- |
White Labs - Irish Ale Yeast WLP004 | ||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
||||||||||||||||
$ 0.00 |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
80 | 5 | 20 | 80 | 50 | 90 |
2g gypsum 2g epsom .5g table salt 4.5g calcium chloride 6g chalk 2g baking soda 200 g acid malt |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
Infusion | -- | 66 °C | 60 min | ||
Starting Mash Thickness:
2.8 L/kg |
Water | Liters |
---|---|
Strike water volume at mash thickness of 2.8 L/kg | 21.9 |
Mash volume with grains | 27.1 |
Grain absorption losses | -7.8 |
Remaining sparge water volume (equipment estimates 17.7 L) | 21.8 |
Mash Lauter Tun losses | -0.9 |
Pre boil volume (equipment estimates 30.9 L) | 35 |
Boil off losses | -5.7 |
Hops absorption losses (first wort, boil, aroma) | -0.2 |
Post boil Volume | 25 |
Going into fermentor | 25 |
Total: | 43.7 |
Equipment Profile Used: | System Default |