Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
19 lb | United Kingdom - Maris Otter Pale | 38 | 3.75 | 68.2% | |
3 lb | American - Munich - Dark 20L | 33 | 20 | 10.8% | |
2 lb | American - Caramel / Crystal 20L | 35 | 20 | 7.2% | |
6 oz | United Kingdom - Black Patent | 27 | 525 | 1.3% | |
2 lb | American - Caramel / Crystal 80L | 33 | 80 | 7.2% | |
24 oz | American - Chocolate | 29 | 350 | 5.4% | |
27.87 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
2 oz | East Kent Goldings | Pellet | 5 | Boil | 60 min | 16.03 | 40% | |
2 oz | Willamette | Pellet | 4.8 | Boil | 1 min | 0.66 | 40% | |
1 oz | East Kent Goldings | Pellet | 6.1 | Boil | 30 min | 7.52 | 20% | |
5 oz / $ 0.00 |
Fermentis - Safale - English Ale Yeast S-04 | ||||||||||||||||
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$ 0.00 |
CO2 Level: 2.75 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
100 | 5 | 35 | 60 | 50 | 265 |
I am not going to adjust the pH of the water until I mash in and see what effect the dark grains have on the pH. I will simply add the recommended amounts of epsom salts and calcium chloride for a malty beer profile as recommended by Karnowski. Then, I will add baking soda in the mash to buffer. |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
5.25 gal | Infusion | -- | 156 °F | 60 min | |
Starting Mash Thickness:
1.5 qt/lb |
Water | Gallons | Quarts |
---|---|---|
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.89 gal (51.55 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.89 gal (3.55 qt) sparge/top-off. | ||
WARNING: Mash tun capacity exceeded. Volume required: 12.68 gal (50.73 qt). Suggest reducing strike water volume to 9.77 gal (39.08 qt) and adding 0.68 gal (2.73 qt) sparge/top-off. | 10.45 | 41.8 |
Strike water volume at mash thickness of 1.5 qt/lb | 10.45 | 41.8 |
Mash volume with grains (equipment estimates 11.88 g | 47.5 qt) | 12.68 | 50.7 |
Grain absorption losses | -3.48 | -13.9 |
Remaining sparge water volume (equipment estimates 6.17 g | 24.7 qt) | 6.28 | 25.1 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 12.89 g | 51.6 qt) | 13 | 52 |
Boil off losses | -2 | -8 |
Hops absorption losses (first wort, boil, aroma) | -0.19 | -0.8 |
Post boil Volume | 10.7 | 42.8 |
Top off amount | 0.8 | 3.2 |
Going into fermentor | 11.5 | 46 |
Total: | 16.73 | 66.9 |
Equipment Profile Used: | System Default |