Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
1 kg | American - Vienna | 35 | 4 | 37.5% | |
0.50 kg | Flaked Wheat | 34 | 2 | 18.7% | |
0.50 kg | German - Pilsner | 38 | 1.6 | 18.7% | |
0.30 kg | Belgian - Aromatic | 33 | 38 | 11.2% | |
0.30 kg | German - CaraRed | 34 | 20 | 11.2% | |
0.07 kg | Belgian - Special B | 34 | 115 | 2.6% | |
2.67 kg / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
8 g | East Kent Goldings | Pellet | 5.8 | Boil | 60 min | 10.47 | 100% | |
8 g / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
1.30 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 105 min. | |
1.20 g | Gypsum | Water Agt | Mash | 105 min. | |
0.60 ml | Lactic acid | Water Agt | Mash | 90 min. | |
0.50 tsp | Yeast nutrient | Other | Boil | 5 min. | |
7.50 ml | Lactic acid | Water Agt | Boil | 0 min. | |
1.20 g | Calcium Chloride (dihydrate) | Water Agt | Sparge | 20 min. | |
1.10 g | Gypsum | Water Agt | Sparge | 20 min. | |
0.50 ml | Lactic acid | Water Agt | Sparge | 20 min. | |
1 g | Lallelamand WILDBREW SOUR PITCH | Other | Other | 18 hr. | |
30 g | Light Oak chips | Flavor | Primary | 60 days |
- Lallemand American Ale + Dregs from Tohora (Bastogne + Brett.Brux. + Wildflower culture) | ||||||||||||||||
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$ 0.00 |
Method: sucrose Amount: 2.6g/33cl Temp: 22 °C CO2 Level: 2.8 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
71 | 23 | 16 | 87 | 69 | 41.5 |
WATER SCHEDULE --------------- INITIAL DATA: Grain bill: 2.66kg 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 20.95L -> 11L mash in, 9.95L sparge - STRIKE WATER TEMP 68ºC - TOTAL MASH VOLUME 22.73L - PREBOIL WORT 18.83L - 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 11.5L Mash Vol. 9.5L Sparge Vol. Mash: 1.2g Gypsum/Calcium Sulphate/CaSO4 1.3g Calcium Chloride CaCl2 6 droplets Lactic Acid 88% Sparge: 1.1g Gypsum/Calcium Sulphate/CaSO4 1.2g Calcium Chloride CaCl2 5 droplets Lactic Acid 88% Ca: 71 <- Palmer's recommended range 50-150 Mg: 23 <- Palmer's recommended range 10-30 Na: 16 <- Palmer's recommended range 0-150 Cl: 87 <- Palmer's recommended range 0-250 SO4: 69 <- Palmer's recommended range 50-350 Cl to SO4 Ratio: 1.27 <- 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 | Saccharification/Beta-amylase: extract main fermentable sugars | Infusion | -- | 68 °C | 60 min |
Glyco-protein/Alpha-amylase; stabilize head/foam | Infusion | -- | 72 °C | 20 min | |
Mash out, improve extraction | Infusion | -- | 78 °C | 10 min | |
9.95 L | Sparge, improve extraction | Sparge | -- | 78 °C | 20 min |
Water | Liters |
---|---|
Strike water volume (equipment estimates 26.6 L) | 23.4 |
Mash volume with grains (equipment estimates 28.3 L) | 25.2 |
Grain absorption losses | -2.7 |
Mash Lauter Tun losses | -0.9 |
Pre boil volume (equipment estimates 23 L) | 19.8 |
Boil off losses | -10 |
Hops absorption losses (first wort, boil, aroma) | -0 |
Post boil Volume (equipment estimates 13 L) | 13.2 |
WARNING: Exceeded batch size - reduce boil size | |
Volume into fermentor (equipment estimates 13.2 L) | 13 |
Total: | 23.4 |
Equipment Profile Used: | System Default |