Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
6.40 kg | Finland - Pilsner Malt | 37 | 2 | 70.3% | |
0.85 kg | Candi Syrup - Belgian Candi Syrup - D-180 - (late boil kettle addition) | 32 | 180 | 9.3% | |
0.70 kg | Belgian - CaraMunich | 33 | 50 | 7.7% | |
0.45 kg | Candi Syrup - Belgian Candi Syrup - Amber (40L) - (late boil kettle addition) | 32 | 40 | 4.9% | |
0.25 kg | Belgian - Biscuit | 35 | 23 | 2.7% | |
0.20 kg | Belgian - Aromatic | 33 | 38 | 2.2% | |
0.10 kg | Belgian - Chocolate | 30 | 340 | 1.1% | |
0.15 kg | Belgian - Special B | 34 | 115 | 1.6% | |
9.10 kg / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
25 g | Northern Brewer | Pellet | 7.8 | Boil | 40 min | 15.73 | 17.2% | |
30 g | Crystal | Pellet | 4.3 | Boil | 15 min | 5.88 | 20.7% | |
30 g | East Kent Goldings | Pellet | 5 | Boil | 15 min | 6.84 | 20.7% | |
20 g | Northern Brewer | Pellet | 7.8 | Boil | 5 min | 2.86 | 13.8% | |
20 g | Crystal | Pellet | 4.3 | Boil | 2 min | 0.67 | 13.8% | |
20 g | East Kent Goldings | Pellet | 5 | Boil | 2 min | 0.78 | 13.8% | |
145 g / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
3 g | Calcium Chloride (dihydrate) | Water Agt | Boil | 1 hr. | |
6 g | Gypsum | Water Agt | Boil | 1 hr. | |
1 g | Table Salt | Water Agt | Boil | 1 hr. |
White Labs - Abbey Ale Yeast WLP530 | ||||||||||||||||
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$ 0.00 |
CO2 Level: 3.65 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
12 L | Temperature | -- | 65 °C | 75 min | |
12 L | Sparge | -- | 77 °C | 15 min | |
Starting Mash Thickness:
3 L/kg |
Water | Liters |
---|---|
Strike water volume at mash thickness of 3 L/kg | 23.4 |
Mash volume with grains (equipment estimates 27.5 L) | 28.5 |
Grain absorption losses | -7.8 |
Remaining sparge water volume (equipment estimates 19.5 L) | 16.3 |
Mash Lauter Tun losses | -0.9 |
Pre boil volume (equipment estimates 34.2 L) | 31 |
Volume increase from sugar/extract (late additions) | 1 |
Boil off losses | -10.5 |
Hops absorption losses (first wort, boil, aroma) | -0.7 |
Post boil Volume | 24 |
Top off amount | 1 |
Going into fermentor | 25 |
Total: | 39.7 |
Equipment Profile Used: | System Default |