Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
3.80 kg | Weyermann - Extra Pale Premium Pilsner Malt |
0.00 € / kg 0.00 € |
38 | 1.5 | 80% |
0.80 kg | Cane Sugar - (late boil kettle addition) | 46 | 0 | 16.8% | |
0.15 kg | German - Abbey Malt | 33 | 17 | 3.2% | |
4.75 kg / 0.00 € |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
22 g | Motueka |
0.00 € / g 0.00 € |
Pellet | 5.9 | Boil | 50 min | 19.02 | 55% |
18 g | Pacifica |
0.05 € / g 0.90 € |
Pellet | 5.3 | Boil | 20 min | 10.74 | 45% |
40 g / 0.90 € |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
0.60 g | Calcium Chloride (anhydrous) | Water Agt | Mash | 1 hr. | |
1.50 g | Epsom Salt | Water Agt | Mash | 1 hr. | |
3.01 ml | Lactic acid | Water Agt | Mash | 1 hr. | |
1 tsp | Irish Moss | Fining | Boil | 10 min. | |
8 g | Chalk | Water Agt | Boil | 10 min. | |
0.40 g | Baking Soda | Water Agt | Boil | 10 min. |
White Labs - Abbey IV Ale Yeast WLP540 | ||||||||||||||||
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|
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0.00 € |
Method: sucrose Amount: 179.4 g Temp: 20 °C CO2 Level: 3.5 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
80 | 7 | 8 | 20 | 25 | 120 |
Acid addition made to achieve a mash pH of 5.5 (measured at 25 degrees) |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
13.83 L | Strike | 65 °C | 64 °C | 120 min | |
12.22 L | Sparge | 76 °C | 76 °C | 15 min | |
Starting Mash Thickness:
3.5 L/kg Starting Grain Temp: 18 °C |
Water | Liters |
---|---|
Strike water volume at mash thickness of 3.5 L/kg | 13.8 |
Mash volume with grains | 16.4 |
Grain absorption losses | -4 |
Remaining sparge water volume (equipment estimates 13.4 L) | 12.8 |
Mash Lauter Tun losses | -0.9 |
Pre boil volume (equipment estimates 22.4 L) | 21.8 |
Volume increase from sugar/extract (late additions) | 0.5 |
Boil off losses | -5.7 |
Hops absorption losses (first wort, boil, aroma) | -0.2 |
Post boil Volume (equipment estimates 17 L) | 18.5 |
WARNING: Exceeded batch size - reduce boil size | |
Going into fermentor (equipment estimates 18.5 L) | 17 |
Total: | 26.6 |
Equipment Profile Used: | System Default |