Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
2 kg | German - Pilsner | 38 | 1.6 | 83.3% | |
0.10 kg | Briess - Carapils Malt | 34.5 | 1.5 | 4.2% | |
0.30 kg | Corn Sugar - Dextrose | 42 | 0.5 | 12.5% | |
2.40 kg / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
10 g | East Kent Goldings | Pellet | 5.8 | Boil | 25 min | 9.25 | 19.2% | |
12 g | Nelson Sauvin | Pellet | 11.3 | Whirlpool at 80 °C | 30 min | 10.85 | 23.1% | |
30 g | Motueka | Pellet | 4.3 | Dry Hop | 5 days | 57.7% | ||
52 g / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
0.50 tsp | Yeast Nurtient | Other | Boil | 10 min. | |
0.50 tsp | Deltafloc | Fining | Boil | 15 min. | |
1 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 90 min. | |
1 g | Gypsum | Water Agt | Mash | 90 min. | |
1 ml | Lactic acid | Water Agt | Mash | 90 min. | |
0.70 g | Calcium Chloride (dihydrate) | Water Agt | Sparge | 20 min. | |
0.70 g | Gypsum | Water Agt | Sparge | 20 min. | |
0.70 ml | Lactic acid | Water Agt | Sparge | 20 min. |
White Labs - Belgian Golden Ale Yeast WLP570 | ||||||||||||||||
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$ 0.00 |
Method: sucrose Amount: 3.1g/33cl Temp: 20 °C CO2 Level: 3.2 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
58 | 23 | 16 | 72 | 57 | 41.5 |
WATER SCHEDULE --------------- INITIAL DATA: Grain bill: 2.1kg Batch: 10L Grain absorption: 0.8L/kg Boil-off rate: 3.9l/hour Trub: 2L Kettle size: 25L CALCULATED ( http://www.biabcalculator.com/ ): - TOTAL WATER NEEDED 19.50L - STRIKE WATER TEMP 55ºC - TOTAL MASH VOLUME 20.87L - PREBOIL WORT 17.85L - POSTBOIL WORT 12.0L WATER ADJUSTMENTS ----------------- Starting water profile: Ca+2 14.35 mg/L Mg+2 22.50 mg/L Na+ 15.65 mg/L Cl- 30.25 mg/L SO4-2 8.10 mg/L HCO3- 41.5 mg/L 11.0L Mash Vol. 8.5L Sparge Vol. Mash: 1.0g Gypsum/Calcium Sulphate/CaSO4 1.0g Calcium Chloride CaCl2 10 droplets Lactic Acid 88% Sparge: 0.7g Gypsum/Calcium Sulphate/CaSO4 0.7g Calcium Chloride CaCl2 7 droplets Lactic Acid 88% Ca: 58 <- Palmer's recommended range 50-150 Mg: 23 <- Palmer's recommended range 10-30 Na: 16 <- Palmer's recommended range 0-150 Cl: 72 <- Palmer's recommended range 0-250 SO4: 57 <- Palmer's recommended range 50-350 Cl to SO4 Ratio: 1.28 <- 0.77 to 1.3 balanced Estimated pH (room temp): 5.4 <- Palmer's recommended range 5.4-5.6 |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
11 L | Protein Rest: stabilize head/foam | Infusion | 55 °C | 55 °C | 10 min |
Saccharification/Beta-amylase; extract main fermentable sugars | Infusion | 64 °C | 64 °C | 60 min | |
Glyco-protein/Alpha-amylase: stabilize head/foam | Infusion | 72 °C | 72 °C | 10 min | |
Mash out | Infusion | 78 °C | 78 °C | 10 min | |
8.5 L | Sparge | Sparge | 78 °C | 78 °C | 20 min |
Water | Liters |
---|---|
Strike water volume (equipment estimates 23.9 L) | 21.2 |
Mash volume with grains (equipment estimates 25.3 L) | 22.5 |
Grain absorption losses | -2.1 |
Mash Lauter Tun losses | -0.9 |
Volume increase from sugar/extract (early additions) | 0.2 |
Pre boil volume (equipment estimates 21.1 L) | 18.4 |
Boil off losses | -8.6 |
Hops absorption losses (first wort, boil, aroma) | -0.1 |
Post boil Volume | 12.5 |
Hops absorption losses (whirlpool, hop stand) | -0.1 |
Top off amount | 0.1 |
Volume into fermentor | 12.5 |
Total: | 21.2 |
Equipment Profile Used: | System Default |