| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 7.50 lb | United Kingdom - Golden Promise | 37 | 3 | 60% | |
| 16 oz | Flaked Oats | 33 | 2.2 | 8% | |
| 8 oz | Canadian - Honey Malt | 37 | 25 | 4% | |
| 1 lb | Lactose (Milk Sugar) - (late boil kettle addition) | 41 | 1 | 8% | |
| 10 oz | Belgian - Chocolate | 30 | 340 | 5% | |
| 8 oz | American - Caramel / Crystal 80L | 33 | 80 | 4% | |
| 8 oz | United Kingdom - Brown | 32 | 65 | 4% | |
| 6 oz | Belgian - De-Bittered Black | 34 | 566 | 3% | |
| 4 oz | Rice Hulls | 0 | 0 | 2% | |
| 4 oz | American - Chocolate | 29 | 350 | 2% | |
| 200 oz / $ 0.00 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 1.20 oz | East Kent Goldings | Pellet | 5.6 | Boil | 60 min | 23.79 | 100% | |
| 1.20 oz / $ 0.00 | ||||||||
| Amount | Name | Cost | Type | Use | Time |
|---|---|---|---|---|---|
| 1.38 g | Baking Soda - MASH ONLY | Water Agt | Mash | -- | |
| 0.80 g | CaCl2 - SPARGE ONLY | Water Agt | Mash | -- | |
| 0.70 g | Gypsum - SPARGE ONLY | Water Agt | Mash | -- | |
| 0.50 ml | Lactic Acid - SPARGE ONLY | Water Agt | Mash | -- | |
| 0.32 g | Pickling Lime - MASH ONLY! | Water Agt | Mash | -- | |
| 1.40 g | CaCl2 - KETTLE ONLY | Water Agt | Boil | 1 hr. | |
| 1.20 g | Gypsum - KETTLE ONLY | Water Agt | Boil | 1 hr. | |
| 4 tsp | Yeast Energizer | Other | Boil | 10 min. | |
| 1 lb | Lactose | Flavor | Boil | 5 min. | |
| 1 each | Whirlfloc | Fining | Boil | 5 min. | |
| 4 oz | Cocoa Nibs (1/2 toasted ) in 12 oz Dark Rum | Flavor | Secondary | 4 min. | |
| 20 ml | Coconut Extract | Flavor | Secondary | 14 min. | |
| 4 tsp | Vanilla Extract | Flavor | Secondary | 14 min. |
| Imperial Yeast - A10 Darkness | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
||||||||||||||||
| $ 0.00 |
| Method: Kegging Amount: 15 PSI CO2 CO2 Level: 2.2 Volumes |
| Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
|---|---|---|---|---|---|
| 50 | 5 | 33 | 45 | 35 | 140 |
| Bru'n Water Black & Full, expected pH = 5.49 | |||||
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| 4.9 gal | Strike & Dough-in. Ramp to 156 | Temperature | -- | 145 °F | -- |
| 4.9 gal | Beta Rest | Infusion | -- | 145 °F | 30 min |
| 4.9 gal | Alpha/Sacch Rest | Infusion | -- | 156 °F | 60 min |
| 4.9 gal | Mash Out | Infusion | -- | 168 °F | 10 min |
| 2.5 qt | From Cooler HLT | Sparge | -- | 168 °F | 30 min |
|
Starting Mash Thickness:
1.3 qt/lb |
|||||
| Water | Gallons | Quarts |
|---|---|---|
| Strike water volume at mash thickness of 1.3 qt/lb | 3.74 | 15 |
| Mash volume with grains | 4.66 | 18.6 |
| Grain absorption losses | -1.44 | -5.8 |
| Remaining sparge water volume (equipment estimates 4.92 g | 19.7 qt) | 4.55 | 18.2 |
| Mash Lauter Tun losses | -0.25 | -1 |
| Pre boil volume (equipment estimates 6.97 g | 27.9 qt) | 6.6 | 26.4 |
| Volume increase from sugar/extract (late additions) | 0.08 | 0.3 |
| Boil off losses | -1.5 | -6 |
| Hops absorption losses (first wort, boil, aroma) | -0.05 | -0.2 |
| Post boil Volume | 5.5 | 22 |
| Going into fermentor | 5.5 | 22 |
| Total: | 8.29 | 33.2 |
| Equipment Profile Used: | System Default | |
