Amount | Fermentable | Cost | PPG | EBC | Bill % |
---|---|---|---|---|---|
4,000 g | United Kingdom - Maris Otter Pale | 38 | 8.51 | 68.4% | |
450 g | Candi Syrup - Belgian Candi Syrup - D-90 - (late boil kettle addition) | 32 | 238.67 | 7.7% | |
300 g | Belgian - CaraMunich | 33 | 131.93 | 5.1% | |
300 g | Flaked Corn | 40 | 5.1% | ||
800 g | Melanoidin | 37 | 105.25 | 13.7% | |
5,850 g / 0.00 € |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
15 g | First Gold | Leaf/Whole | 10 | Boil | 70 min | 17.28 | 37.5% | |
10 g | First Gold | Leaf/Whole | 10 | Boil | 30 min | 8.57 | 25% | |
15 g | First Gold | Leaf/Whole | 10 | Boil | 10 min | 6.06 | 37.5% | |
40 g / 0.00 € |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
1 tsp | Yeast Nutrient | Other | Boil | -- | |
17 L | Montille | Water Agt | Mash | -- | |
15 L | Cristaline | Water Agt | Mash | -- | |
4 g | Calcium Chloride | Water Agt | Mash | -- | |
3 g | Calcium Sulfate | Water Agt | Mash | -- | |
1 g | Magnesium Sulfate | Water Agt | Mash | -- | |
1 g | Salt | Water Agt | Mash | -- | |
3 ml | Lactic Acid | Water Agt | Mash | -- | |
1 each | Campden Tablet | Water Agt | Mash | -- | |
2 g | Brewtan B | Water Agt | Mash | -- |
Mangrove Jack - New World Strong Ale M42 | ||||||||||||||||
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0.00 € |
Method: Suger Amount: 7,5 |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
80 | 5 | 25 | 75 | 80 | 100 |
https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=NKX8R3L |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
24 L | Infusion | -- | 62 °C | 20 min | |
24 L | Temperature | -- | 67 °C | 40 min | |
24 L | Temperature | -- | 72 °C | 15 min | |
24 L | Temperature | -- | 78 °C | 5 min | |
Starting Mash Thickness:
4 L/kg |
Water | Liters |
---|---|
Strike water volume at mash thickness of 4 L/kg | 21.6 |
Mash volume with grains | 25.2 |
Grain absorption losses | -5.4 |
Remaining sparge water volume (equipment estimates 12.2 L) | 10.7 |
Mash Lauter Tun losses | -0.9 |
Pre boil volume (equipment estimates 27.5 L) | 26 |
Volume increase from sugar/extract (late additions) | 0.3 |
Boil off losses | -6.7 |
Hops absorption losses (first wort, boil, aroma) | -0.2 |
Post boil Volume | 21 |
Going into fermentor | 21 |
Total: | 32.3 |
Equipment Profile Used: | System Default |