Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
6 kg | Belgian - Pilsner | 37 | 1.6 | 87.6% | |
0.20 kg | Belgian - Biscuit | 35 | 23 | 2.9% | |
0.20 kg | German - Melanoidin | 37 | 25 | 2.9% | |
0.15 kg | German - CaraMunich I | 34 | 39 | 2.2% | |
0.30 kg | Cane Sugar | 46 | 0 | 4.4% | |
6.85 kg / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
40 g | Saaz | Pellet | 4 | Boil | 60 min | 17.43 | 53% | |
25 g | Saaz | Pellet | 4 | Boil | 30 min | 8.37 | 33.1% | |
10.50 g | Styrian Goldings | Pellet | 3.5 | Boil | 5 min | 0.8 | 13.9% | |
75.50 g / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
1 g | Irish moss | Fining | Boil | 5 min. | |
6.30 g | Chalk | Water Agt | Mash | 1 hr. | |
3.24 g | Calcium Chloride | Water Agt | Mash | 1 hr. | |
1.70 g | Epsom Salt | Water Agt | Mash | 1 hr. | |
4.68 g | Gypsum | Water Agt | Mash | 1 hr. | |
2.24 g | Table Salt | Water Agt | Mash | 1 hr. | |
6 ml | Lactic acid | Water Agt | Mash | 1 hr. |
Wyeast - Belgian Ardennes 3522 | ||||||||||||||||
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$ 0.00 |
Method: keg CO2 Level: 2.5 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
80 | 5 | 25 | 75 | 80 | 100 |
Target water: Balanced Profile Ca+2=80, Mg+2=5, Na+=25, Cl-=75, SO4-2=80, HCO3-=100 Melbourne (Sylvan) water. To 42L (21 mash + 21 sparge) add: 4.68g (2.34g each) of Gypsum[CaSo4], 1.7g (0.85 each) of Epsom salt [MgSo4], 2.24g (1.12 each) of table salt [NaCl], 3.24g (1.62g each) of calcium chloride [CaCl2] and 6.3g (3.15g each) of Chalk [CaCO3] to reach target water profile. Add 6ml of Lactic Acid 88% to mash only to achieve pH of 5.4. Room temperature pH 10min into mash= 5.25. Pre-boil pH 5.23. |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
20 L | Temperature | -- | 45 °C | 15 min | |
Temperature | -- | 62 °C | 35 min | ||
Temperature | -- | 70 °C | 25 min | ||
Mash out | Temperature | -- | 78 °C | 5 min | |
Starting Mash Thickness:
3 L/kg |
Water | Liters |
---|---|
Strike water volume at mash thickness of 3 L/kg | 19.7 |
Mash volume with grains | 24 |
Grain absorption losses | -6.6 |
Remaining sparge water volume (equipment estimates 20.5 L) | 21.6 |
Mash Lauter Tun losses | -0.9 |
Volume increase from sugar/extract (early additions) | 0.2 |
Pre boil volume (equipment estimates 32.9 L) | 34 |
Boil off losses | -8.6 |
Hops absorption losses (first wort, boil, aroma) | -0.4 |
Post boil Volume | 24 |
Going into fermentor | 24 |
Total: | 41.3 |
Equipment Profile Used: | System Default |