Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
7.50 lb | United Kingdom - Maris Otter Pale | 38 | 3.75 | 89.6% | |
6 oz | German - CaraMunich II | 34 | 46 | 4.5% | |
6 oz | Belgian - Biscuit | 35 | 23 | 4.5% | |
2 oz | United Kingdom - Chocolate | 34 | 425 | 1.5% | |
134 oz / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
0.50 oz | Magnum | Leaf/Whole | 15 | Boil | 60 min | 26.63 | 33.3% | |
0.50 oz | Fuggles | Pellet | 4.5 | Boil | 20 min | 5.32 | 33.3% | |
0.50 oz | Fuggles | Pellet | 4.5 | Boil | 10 min | 3.19 | 33.3% | |
1.50 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
1 each | Whirfloc Tablet | Fining | Boil | 10 min. | |
1 each | Whirfloc Tablet | Fining | Boil | 10 min. | |
3 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
2 g | Gypsum | Water Agt | Mash | 1 hr. |
Lallemand - LALBREW® WINDSOR BRITISH-STYLE BEER YEAST | ||||||||||||||||
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Danstar - Nottingham Ale Yeast | ||||||||||||||||
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$ 0.00 |
Method: sucrose Amount: 2.8 oz Temp: 70 °F CO2 Level: 1.8 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
16 qt | Infusion | -- | 155 °F | 60 min | |
6 qt | Sparge | -- | 170 °F | 60 min | |
Starting Mash Thickness:
1.5 qt/lb |
Water | Gallons | Quarts |
---|---|---|
Strike water volume at mash thickness of 1.5 qt/lb | 3.14 | 12.6 |
Mash volume with grains | 3.81 | 15.2 |
Grain absorption losses | -1.05 | -4.2 |
Remaining sparge water volume (equipment estimates 5.21 g | 20.9 qt) | 4.66 | 18.6 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) | 6.5 | 26 |
Boil off losses | -1.5 | -6 |
Hops absorption losses (first wort, boil, aroma) | -0.06 | -0.2 |
Post boil Volume | 5.5 | 22 |
Going into fermentor | 5.5 | 22 |
Total: | 7.8 | 31.2 |
Equipment Profile Used: | System Default |