Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
4 kg | New Zealand - Ale Malt | 37.4 | 3.05 | 59.7% | |
1.50 kg | New Zealand - Munich Malt | 36.8 | 7.87 | 22.4% | |
0.30 kg | United Kingdom - Chocolate | 34 | 425 | 4.5% | |
0.20 kg | New Zealand - Roasted Wheat | 33.6 | 279.19 | 3% | |
0.50 kg | New Zealand - Biscuit Malt | 35 | 30.46 | 7.5% | |
0.20 kg | Flaked Rice | 40 | 0.5 | 3% | |
6.70 kg / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
40 g | Magnum | Pellet | 12.7 | Boil | 60 min | 57.77 | 50% | |
40 g | Fuggles | Pellet | 4.2 | Boil | 10 min | 6.93 | 50% | |
80 g / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
50 g | Chocolate Nibs | Flavor | Secondary | 3 days | |
50 g | Whole Coffee Beans | Flavor | Secondary | 2 days |
Wyeast - London Ale III 1318 | ||||||||||||||||
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$ 0.00 |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
0 | 0 | 0 | 0 | 0 | 0 |
3 tsp Chalk 1 tsp Gypsom 1/4 tsp Baking soda |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
18 L | Infusion | -- | 67 °C | -- | |
Infusion | -- | 76 °C | 10 min | ||
16 L | Sparge | -- | 78 °C | 15 min | |
Starting Mash Thickness:
3.22 L/kg |
Water | Liters |
---|---|
Strike water volume at mash thickness of 3.2 L/kg | 21.6 |
Mash volume with grains | 26 |
Grain absorption losses | -6.7 |
Remaining sparge water volume (equipment estimates 14.1 L) | 14 |
Mash Lauter Tun losses | -0.9 |
Pre boil volume (equipment estimates 28.1 L) | 28 |
Boil off losses | -5.7 |
Hops absorption losses (first wort, boil, aroma) | -0.4 |
Post boil Volume | 22 |
Going into fermentor | 22 |
Total: | 35.6 |
Equipment Profile Used: | System Default |