Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
3.42 kg | American - Pale 2-Row | 37 | 1.8 | 72% | |
0.95 kg | Canadian - Pale Wheat | 36 | 2 | 20% | |
0.19 kg | Canadian - Munich Light | 34 | 10 | 4% | |
0.19 kg | Flaked Oats | 33 | 2.2 | 4% | |
4.75 kg / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
23 g | Hallertau Blanc | Pellet | 3.75 | Boil | 60 min | 11.53 | 22.8% | |
23 g | Hallertau Blanc | Pellet | 3.75 | Boil | 30 min | 8.86 | 22.8% | |
55 g | Hallertau Blanc | Pellet | 3.75 | Boil | 15 min | 13.68 | 54.5% | |
101 g / $ 0.00 |
White Labs - Belgian Saison II Yeast WLP566 | ||||||||||||||||
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$ 0.00 |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
0 | 0 | 0 | 0 | 0 | 0 |
PH strike water 5.0-5.3 Dough in PH 5.4-5.7 Final PH 5.2-5.5 |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
14.3 L | Dough In | Infusion | -- | 64.2 °C | 9 min |
16.3 L | Batch Sparge | Sparge | -- | 78.1 °C | 15 min |
Starting Mash Thickness:
3 L/kg |
Water | Liters |
---|---|
Strike water volume at mash thickness of 3 L/kg | 14.3 |
Mash volume with grains | 17.4 |
Grain absorption losses | -4.8 |
Remaining sparge water volume (equipment estimates 18.6 L) | 19.4 |
Mash Lauter Tun losses | -0.9 |
Pre boil volume (equipment estimates 27.2 L) | 28 |
Boil off losses | -5.7 |
Hops absorption losses (first wort, boil, aroma) | -0.5 |
Post boil Volume | 21 |
Going into fermentor | 21 |
Total: | 33.7 |
Equipment Profile Used: | System Default |