Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
13 lb | American - Pale 2-Row | 37 | 1.8 | 73.2% | |
2 lb | American - Aromatic Malt | 35 | 20 | 11.3% | |
1.50 lb | German - CaraMunich I | 34 | 39 | 8.5% | |
0.75 lb | Belgian - Special B | 34 | 115 | 4.2% | |
0.50 lb | New Zealand - Biscuit Malt | 35 | 30.46 | 2.8% | |
17.75 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
1.25 oz | Simcoe | Pellet | 12.7 | Boil | 75 min | 50.12 | 33.3% | |
1.25 oz | Simcoe | Pellet | 12.7 | Boil | 45 min | 44.03 | 33.3% | |
1.25 oz | Simcoe | Pellet | 12.7 | Boil | 0 min | 33.3% | ||
3.75 oz / $ 0.00 |
White Labs - California Ale Yeast WLP001 | ||||||||||||||||
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$ 0.00 |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
80 | 5 | 25 | 75 | 80 | 100 |
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO Actual 62.5 14.0 34.9 77.5 86.0 38.198 Delta -17.5 9.0 9.9 2.5 6.0 -99.4 Mash pH *: 5.20 Lactic Acid: 8.27gr (1.7 tsp) Gypsum: 2gr CaSO4•2H2O ~0.5 tsp Epsom salt: 5gr MgSO4•7H2O ~1.1 tsp Table salt: 0gr NaCl Calcium chloride: 6gr CaCl2•2H2O ~1.4 tsp Baking Soda: 4gr NaHCO3 ~0.8 tsp |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
5.55 gal | Strike @ 166.7 | Infusion | -- | 156 °F | 60 min |
4.88 gal | Sparge @ 170 | Sparge | -- | 170 °F | 45 min |
Starting Mash Thickness:
1.25 qt/lb |
Water | Gallons | Quarts |
---|---|---|
Strike water volume at mash thickness of 1.25 qt/lb | 5.55 | 22.2 |
Mash volume with grains | 6.97 | 27.9 |
Grain absorption losses | -2.22 | -8.9 |
Remaining sparge water volume (equipment estimates 4.44 g | 17.8 qt) | 4.37 | 17.5 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 7.52 g | 30.1 qt) | 7.45 | 29.8 |
Boil off losses | -1.88 | -7.5 |
Hops absorption losses (first wort, boil, aroma) | -0.14 | -0.6 |
Post boil Volume | 5.5 | 22 |
Going into fermentor | 5.5 | 22 |
Total: | 9.92 | 39.7 |
Equipment Profile Used: | System Default |