Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
4 kg | New Zealand - Ale Malt | 37.4 | 3.05 | 50.6% | |
0.30 kg | United Kingdom - Cara Malt | 35 | 17.5 | 3.8% | |
0.30 kg | German - CaraAmber | 34 | 23 | 3.8% | |
0.30 kg | New Zealand - Light Crystal Malt | 35.4 | 31.98 | 3.8% | |
0.30 kg | United Kingdom - Chocolate | 34 | 425 | 3.8% | |
0.10 kg | American - Midnight Wheat Malt | 33 | 550 | 1.3% | |
0.10 kg | New Zealand - Roast Barley | 32.7 | 736.04 | 1.3% | |
2.50 kg | Whole Sour Cherries - (late boil kettle addition) | 6.3 | 0 | 31.6% | |
7.90 kg / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
16 g | Magnum | Pellet | 15 | Boil | 60 min | 34.2 | 100% | |
16 g / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
220 g | Roasted Cacao Nibs | Spice | Secondary | 4 days | |
1 each | Vanilla Bean | Spice | Secondary | 4 min. | |
0.50 each | Irish Moss | Fining | Boil | 5 min. | |
17 g | Chalk | Water Agt | Mash | 1 hr. | |
0.50 g | Calcium Chloride | Water Agt | Mash | 1 hr. | |
3 g | Gypsum | Water Agt | Mash | 1 hr. | |
1 g | Baking Soda | Water Agt | Mash | 1 hr. | |
15 ml | Lactic acid | Water Agt | Mash | 1 hr. | |
4 g | Yeast Nutrient | Other | Boil | 10 min. |
Wyeast - Irish Ale 1084 | ||||||||||||||||
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$ 0.00 |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
24 L | BIAB | Infusion | -- | 68 °C | 60 min |
Water | Liters |
---|---|
Strike water volume (equipment estimates 31.6 L) | 33.3 |
Mash volume with grains (equipment estimates 35.1 L) | 36.9 |
Grain absorption losses | -5.4 |
Mash Lauter Tun losses | -0.9 |
Pre boil volume (equipment estimates 25.3 L) | 27 |
Volume increase from sugar/extract (late additions) | 2.4 |
Boil off losses | -8.6 |
Hops absorption losses (first wort, boil, aroma) | -0.1 |
Post boil Volume | 19 |
Volume into fermentor | 19 |
Total: | 33.3 |
Equipment Profile Used: | System Default |