Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
3,700 g | United Kingdom - Maris Otter Pale | 38 | 3.75 | 66.7% | |
500 g | United Kingdom - Chocolate | 34 | 425 | 9% | |
500 g | Lactose (Milk Sugar) - (late boil kettle addition) | 41 | 1 | 9% | |
350 g | United Kingdom - Crystal 60L | 34 | 60 | 6.3% | |
250 g | Flaked Oats | 33 | 2.2 | 4.5% | |
250 g | Torrified Barley - (late boil kettle addition) | 36 | 2 | 4.5% | |
5,550 g / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
27 g | Galena | Pellet | 12.6 | First Wort | 0 min | 31.91 | 51.9% | |
25 g | Fuggles | Pellet | 4.9 | Boil | 15 min | 9.35 | 48.1% | |
52 g / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
0.80 g | Whirlfloc | Fining | Boil | 15 min. | |
1 each | Yeastamina BIO4 | Water Agt | Boil | 15 min. | |
1 each | Vanilla bean | Flavor | Boil | 5 min. |
Fermentis - Safale - English Ale Yeast S-04 | ||||||||||||||||
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$ 0.00 |
Method: Injection Amount: 2ml (5.5g/L) priming sugar |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
58 | 0 | 0 | 38 | 26 | 0 |
MASH Water: Água Prata (pH 6.4) FLY-SPARGE Water: Água Bonafont (pH 5.4) > 1.5g CaSO4-2H2O (Gypsum) > 2.5g CaCl2-2H2O > 4g CaCO3 (Chalk) |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
17.5 L | Mash-in / No stop-timer | Temperature | -- | 64 °C | 20 min |
Until 60m total | Temperature | -- | 67 °C | 40 min | |
Mash-out | Temperature | -- | 76 °C | 10 min | |
14.5 L | Fly Sparge | -- | 76 °C | -- | |
Starting Mash Thickness:
3.5 L/kg |
Water | Liters |
---|---|
Strike water volume at mash thickness of 3.5 L/kg | 17.7 |
Mash volume with grains | 21 |
Grain absorption losses | -5.1 |
Remaining sparge water volume (equipment estimates 11.9 L) | 13.3 |
Mash Lauter Tun losses | -0.9 |
Pre boil volume (equipment estimates 23.6 L) | 25 |
Volume increase from sugar/extract (late additions) | 0.3 |
Boil off losses | -5.7 |
Hops absorption losses (first wort, boil, aroma) | -0.3 |
Post boil Volume | 18 |
Going into fermentor | 18 |
Total: | 31 |
Equipment Profile Used: | System Default |