Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
4 kg | United Kingdom - Maris Otter Pale | 38 | 3.75 | 67.4% | |
500 g | German - Vienna | 37 | 4 | 8.4% | |
135 g | Corn Sugar - Dextrose | 46 | 0.5 | 2.3% | |
800 g | Muntuns Pale Propino | 43 | 3.5 | 13.5% | |
500 g | Cara Gold | 35 | 5 | 8.4% | |
5,935 g / £ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
10 g | Columbus | Leaf/Whole | 15 | First Wort | 0 min | 11.4 | 2.5% | |
10 g | Citra | Leaf/Whole | 12.7 | First Wort | 0 min | 9.65 | 2.5% | |
40 g | Citra | Leaf/Whole | 12.7 | Boil | 20 min | 21.25 | 10% | |
40 g | Citra | Leaf/Whole | 14.4 | Boil | 10 min | 14.43 | 10% | |
50 g | casacde | Leaf/Whole | 8.6 | Aroma | 0 min | 12.5% | ||
50 g | Citra | Leaf/Whole | 14.4 | Aroma | 0 min | 12.5% | ||
100 g | Citra | Pellet | 13.4 | Dry Hop | 7 days | 25% | ||
100 g | Cascade | Pellet | 6.9 | Dry Hop | 7 days | 25% | ||
400 g / £ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
2 g | protofloc | Fining | Boil | 15 min. | |
1 each | camden tablet | Water Agt | Other | -- |
Fermentis - Safale - American Ale Yeast US-05 | ||||||||||||||||
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£ 0.00 |
Method: Dextrose Amount: 135g CO2 Level: 1.85 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
80 | 5 | 25 | 75 | 80 | 100 |
mash water: Gypsum - 4g, Epson salt- 1g, Calcium Chloride - 4g Baking Soda - 1g Lactic - 8ml Sparge water Gypsum 2g Calcium Chloride - 2g Baking Soda - 1g Lactic 4ml Estimated mash pH : 5.38 Pre-boil pH: ; 5.38 Post-boil pH : 5. |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
19.16 L | Infusion | -- | 68 °C | 90 min | |
25 L | Sparge | -- | 73 °C | 30 min |
Water | Liters |
---|---|
Strike water volume at mash thickness of 3.7 L/kg | 21.2 |
Mash volume with grains | 25 |
Grain absorption losses | -5.8 |
Remaining sparge water volume | 24.4 |
Mash Lauter Tun losses | -0.9 |
Volume increase from sugar/extract (early additions) | 0.1 |
Pre boil volume (equipment estimates 42.2 L) | 39 |
Boil off losses | -5.7 |
Hops absorption losses (first wort, boil, aroma) | -1 |
Post boil volume (equipment estimates 32.3 L) | 35.5 |
Estimated amount in fermentor | 35.5 |
Total: | 45.6 |
Equipment Profile Used: | System Default |