| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 9 lb | Belgian - Pilsner | 37 | 1.6 | 100% | |
| 9 lbs / $ 0.00 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 1 oz | Hallertau Hersbrucker | Pellet | 4.3 | Boil | 60 min | 18.25 | 50% | |
| 0.50 oz | Saaz | Pellet | 3 | Boil | 60 min | 6.37 | 25% | |
| 0.50 oz | Saaz | Pellet | 3 | Boil | 10 min | 2.31 | 25% | |
| 2 oz / $ 0.00 | ||||||||
| Amount | Name | Cost | Type | Use | Time |
|---|---|---|---|---|---|
| 1 each | Whirlfloc | Fining | Boil | 15 min. | |
| 4.50 tsp | Yeast Nutrient | Other | Boil | 15 min. |
| White Labs - Belgian Bastogne Ale Yeast WLP510 | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
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| $ 0.00 |
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| 2.81 gal | Protein Rest | Infusion | -- | 135 °F | 15 min |
| Beta Sacch’ Rest | Temperature | -- | 145 °F | 35 min | |
| Alpha Sacch’ Rest | Temperature | -- | 165 °F | 25 min | |
| Mash Out | Temperature | -- | 172 °F | 5 min | |
| 4.7 gal | -- | -- | 178 °F | -- | |
|
Starting Mash Thickness:
1.25 qt/lb |
|||||
| Water | Gallons | Quarts |
|---|---|---|
| Strike water volume at mash thickness of 1.25 qt/lb | 2.81 | 11.3 |
| Mash volume with grains | 3.53 | 14.1 |
| Grain absorption losses | -1.13 | -4.5 |
| Remaining sparge water volume (equipment estimates 4.89 g | 19.6 qt) | 4.31 | 17.3 |
| Mash Lauter Tun losses | -0.25 | -1 |
| Pre boil volume (equipment estimates 6.33 g | 25.3 qt) | 5.75 | 23 |
| Boil off losses | -1.5 | -6 |
| Hops absorption losses (first wort, boil, aroma) | -0.08 | -0.3 |
| Post boil Volume | 4.75 | 19 |
| Going into fermentor | 4.75 | 19 |
| Total: | 7.13 | 28.5 |
| Equipment Profile Used: | System Default | |
