Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
13 lb | United Kingdom - Maris Otter Pale | 38 | 3.75 | 84.4% | |
0.40 lb | American - Roasted Barley | 33 | 300 | 2.6% | |
2 lb | Munich Dark 20L | 34 | 20 | 13% | |
15.40 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
1.25 oz | East Kent Goldings | Pellet | 6.1 | Boil | 60 min | 26.97 | 100% | |
1.25 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
1 tsp | Irish Moss | Fining | Boil | 15 min. | |
4 g | Chalk | Water Agt | Mash | 1 hr. | |
6 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
3.66 ml | Lactic acid | Water Agt | Mash | 1 hr. | |
1 g | Epsom Salt | Water Agt | Mash | 1 hr. | |
1 g | Table Salt | Water Agt | Mash | 1 hr. | |
1.40 ml | Lactic acid | Water Agt | Sparge | 1 hr. |
Omega Yeast Labs - British Ale V OYL-011 | ||||||||||||||||
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$ 0.00 |
CO2 Level: 1.9 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
100 | 18 | 20 | 45 | 105 | 235 |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
15.4 qt | Mash | Infusion | -- | 154 °F | 60 min |
11.2 qt | Batch Sparge | Sparge | -- | 170 °F | 10 min |
11.2 qt | Batch Sparge | Sparge | -- | 170 °F | 10 min |
Starting Mash Thickness:
1 qt/lb |
Water | Gallons | Quarts |
---|---|---|
Strike water volume at mash thickness of 1 qt/lb | 3.85 | 15.4 |
Mash volume with grains | 5.08 | 20.3 |
Grain absorption losses | -1.93 | -7.7 |
Remaining sparge water volume (equipment estimates 5.62 g | 22.5 qt) | 5.7 | 22.8 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 7.3 g | 29.2 qt) | 7.37 | 29.5 |
Boil off losses | -2.25 | -9 |
Hops absorption losses (first wort, boil, aroma) | -0.05 | -0.2 |
Post boil Volume | 5 | 20 |
Going into fermentor | 5 | 20 |
Total: | 9.55 | 38.2 |
Equipment Profile Used: | System Default |