Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
6 lb | American - Pale 6-Row | 35 | 1.8 | 52.5% | |
3 lb | Flaked Corn | 40 | 0.5 | 26.2% | |
1 lb | Flaked Rye | 36 | 2.8 | 8.7% | |
4 oz | American - Blackprinz | 36 | 500 | 2.2% | |
4 oz | American - Caramel / Crystal 80L | 33 | 80 | 2.2% | |
12 oz | Rice Hulls | 0 | 0 | 6.6% | |
3 oz | Molasses - (late boil kettle addition) | 36 | 80 | 1.6% | |
183 oz / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
0.80 oz | Cluster | Pellet | 7.5 | First Wort at 150 °F | 60 min | 23.13 | 49.1% | |
0.83 oz | Hallertau Hersbrucker | Pellet | 3.5 | Boil | 5 min | 1.9 | 50.9% | |
1.63 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
0.42 each | Whirlfloc Tab | Fining | Boil | 15 min. | |
11 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
7.50 g | Gypsum | Water Agt | Mash | 1 hr. | |
2.20 g | Baking Soda | Water Agt | Mash | 1 hr. | |
3 g | Epsom Salt | Water Agt | Mash | 1 hr. |
White Labs - Cream Ale Yeast Blend WLP080 | ||||||||||||||||
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$ 0.00 |
Amount: 4 Oz in 1 C water CO2 Level: 2.5 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
150 | 10 | 80 | 150 | 160 | 220 |
2 gypsum, 4 g Calcium Chloride, added to total water (7.3 Gal) Check mash pH. 5.5 ml lactic acid needed due to mash capping. Be sure to acidify the sparge water 1 ml lactic acid and keep sparge water under 170 degrees. |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
16 qt | 132° strike temp | Infusion | -- | 122 °F | 20 min |
Ramp to 152 degrees using RIMS | Temperature | -- | 152 °F | 60 min | |
18 qt | Batch sparge | Sparge | -- | 170 °F | 10 min |
Starting Mash Thickness:
1.25 qt/lb |
Water | Gallons | Quarts |
---|---|---|
Strike water volume at mash thickness of 1.25 qt/lb | 3.52 | 14.1 |
Mash volume with grains | 4.42 | 17.7 |
Grain absorption losses | -1.41 | -5.6 |
Remaining sparge water volume (equipment estimates 5.44 g | 21.7 qt) | 4.64 | 18.6 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 7.3 g | 29.2 qt) | 6.5 | 26 |
Volume increase from sugar/extract (late additions) | 0.02 | 0.1 |
Boil off losses | -2.25 | -9 |
Hops absorption losses (first wort, boil, aroma) | -0.06 | -0.2 |
Post boil Volume (equipment estimates 5 g | 20 qt) | 5.25 | 21 |
WARNING: Exceeded batch size - reduce boil size | ||
Going into fermentor (equipment estimates 5.25 g | 21 qt) | 5 | 20 |
Total: | 8.16 | 32.6 |
Equipment Profile Used: | System Default |