Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
26 lb | American - Pale 2-Row | 37 | 1.8 | 52% | |
2 lb | Belgian - CaraVienne | 34 | 20 | 4% | |
2 lb | Belgian - Biscuit | 35 | 23 | 4% | |
20 lb | Mango | 4.95 | 0 | 40% | |
50 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
1 oz | Galena | Pellet | 13 | Boil | 60 min | 21.23 | 11.1% | |
1 oz | Galaxy | Pellet | 14.25 | Boil | 60 min | 23.28 | 11.1% | |
2 oz | Simcoe | Pellet | 12.7 | Boil | 10 min | 15.04 | 22.2% | |
3 oz | Azacca | Pellet | 15 | Boil | 5 min | 14.65 | 33.3% | |
2 oz | Citra LupuLN2 | Lupulin Pellet | 25 | Dry Hop | 7 days | 22.2% | ||
9 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
4 tsp | Gypsum | Water Agt | Mash | 1 hr. | |
2 tsp | Calcium Chloride | Water Agt | Mash | 1 hr. | |
0.50 tsp | Phosphoric Acid | Water Agt | Mash | 1 hr. | |
2 each | Whirlfloc Tablets | Fining | Boil | 10 min. |
White Labs - California Ale Yeast WLP001 | ||||||||||||||||
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$ 0.00 |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
0 | 0 | 0 | 0 | 0 | 0 |
Reverse Osmosis water from Glacier vending machine. Before a grains for infusion, Added 1/2 teaspoon of Phosphoric Acid, 4 tsp. of Gypsum & 2 tsp. of Calcium Chloride. |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
48 qt | Infusion | -- | 152 °F | -- | |
Starting Mash Thickness:
1.5 qt/lb |
Water | Gallons | Quarts |
---|---|---|
WARNING: Mash tun capacity exceeded. Volume required: 13.65 gal (54.6 qt). Suggest reducing strike water volume to 9.6 gal (38.4 qt) and adding 1.65 gal (6.6 qt) sparge/top-off. | 11.25 | 45 |
Strike water volume at mash thickness of 1.5 qt/lb | 11.25 | 45 |
Mash volume with grains | 13.65 | 54.6 |
Grain absorption losses | -3.75 | -15 |
Remaining sparge water volume (equipment estimates 2.21 g | 8.9 qt) | 3.45 | 13.8 |
Mash Lauter Tun losses | -0.25 | -1 |
Volume increase from sugar/extract (early additions) | 2.3 | 9.2 |
Pre boil volume (equipment estimates 11.76 g | 47.1 qt) | 13 | 52 |
Boil off losses | -1.5 | -6 |
Hops absorption losses (first wort, boil, aroma) | -0.26 | -1.1 |
Post boil Volume | 10 | 40 |
Going into fermentor | 10 | 40 |
Total: | 14.7 | 58.8 |
Equipment Profile Used: | System Default |