Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
4 kg | German - Bohemian Pilsner | 38 | 1.9 | 66.1% | |
0.70 kg | German - Wheat Malt | 37 | 2 | 11.6% | |
0.25 kg | United Kingdom - Munich | 37 | 6 | 4.1% | |
0.20 kg | German - Melanoidin | 37 | 25 | 3.3% | |
0.40 kg | Flaked Oats | 33 | 2.2 | 6.6% | |
0.50 kg | Lactose (Milk Sugar) | 41 | 1 | 8.3% | |
6.05 kg / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
50 g | Azacca | Pellet | 15 | Boil | 15 min | 38.05 | 12.5% | |
100 g | Vic Secret | Pellet | 15.5 | Whirlpool at 75 °C | 30 min | 6.46 | 25% | |
100 g | Galaxy | Pellet | 14.25 | Whirlpool at 75 °C | 30 min | 5.94 | 25% | |
50 g | Citra | Leaf/Whole | 11 | Dry Hop | 7 days | 12.5% | ||
50 g | Nelson Sauvin | Pellet | 12.5 | Dry Hop | 7 days | 12.5% | ||
50 g | Azacca | Pellet | 15 | Dry Hop | 7 days | 12.5% | ||
400 g / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
0.50 tsp | Irish moss | Fining | Boil | 10 min. | |
0.25 tbsp | Yeast Nutrient | Other | Boil | 10 min. | |
500 g | Mango Puree | Flavor | Primary | 4 days | |
500 g | Papaya Puree | Flavor | Primary | 4 days | |
150 g | Passion Fruit Puree | Flavor | Primary | 4 days |
GigaYeast - Vermont IPA Yeast | ||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
||||||||||||||||
$ 0.00 |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
75 | 5 | 10 | 50 | 150 | 0 |
5ml ams to mash 8ml ams to sparge |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
Temperature | -- | 65 °C | 60 min | ||
Sparge | -- | 76 °C | -- | ||
Starting Mash Thickness:
3.5 L/kg |
Water | Liters |
---|---|
Strike water volume at mash thickness of 3.5 L/kg | 19.4 |
Mash volume with grains | 23.1 |
Grain absorption losses | -5.6 |
Remaining sparge water volume (equipment estimates 17.6 L) | 15.7 |
Mash Lauter Tun losses | -0.9 |
Volume increase from sugar/extract (early additions) | 0.3 |
Pre boil volume (equipment estimates 31 L) | 29 |
Boil off losses | -5.7 |
Hops absorption losses (first wort, boil, aroma) | -0.3 |
Post boil Volume | 25 |
Hops absorption losses (whirlpool, hop stand) | -1 |
Going into fermentor | 24 |
Total: | 35.1 |
Equipment Profile Used: | System Default |