Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
8 lb | United Kingdom - Maris Otter Pale | 38 | 3.75 | 81% | |
8 oz | New Zealand - Brown Malt | 34 | 90.36 | 5.1% | |
6 oz | American - Caramel / Crystal 60L | 34 | 60 | 3.8% | |
4 oz | United Kingdom - Pale Chocolate | 33 | 207 | 2.5% | |
12 oz | Molasses - (late boil kettle addition) | 36 | 80 | 7.6% | |
158 oz / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
0.25 oz | Bravo | Leaf/Whole | 15.8 | Boil | 60 min | 14.3 | 12.5% | |
0.75 oz | East Kent Goldings | Pellet | 6.1 | Boil | 60 min | 18.22 | 37.5% | |
0.25 oz | Bravo | Leaf/Whole | 15.8 | Boil | 15 min | 7.1 | 12.5% | |
0.25 oz | East Kent Goldings | Pellet | 6.1 | Boil | 5 min | 1.21 | 12.5% | |
0.50 oz | Bravo | Leaf/Whole | 15.8 | Boil | 0 min | 25% | ||
2 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
1 tsp | Irish Moss | Fining | Boil | 15 min. | |
0.25 tsp | Ground Allspice (store bought) | Spice | Boil | 10 min. | |
4 each | Cinnamon Sticks (crushed) | Spice | Boil | 10 min. | |
1 tsp | Fresh Ground Ginger | Spice | Boil | 10 min. | |
0.50 tsp | Fresh Ground Nutmeg | Spice | Boil | 10 min. |
White Labs - Irish Ale Yeast WLP004 | ||||||||||||||||
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$ 0.00 |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
0 | 0 | 0 | 0 | 0 | 0 |
3.25 Gallons Tap 6 Gallons Distilled |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
3.5 gal | 166 degree water | Infusion | -- | 154 °F | 60 min |
5.75 gal | 185 degree water | 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 | 3.42 | 13.7 |
Mash volume with grains | 4.15 | 16.6 |
Grain absorption losses | -1.14 | -4.6 |
Remaining sparge water volume (equipment estimates 4.98 g | 19.9 qt) | 5.47 | 21.9 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 7.01 g | 28 qt) | 7.5 | 30 |
Volume increase from sugar/extract (late additions) | 0.06 | 0.3 |
Boil off losses | -1.5 | -6 |
Hops absorption losses (first wort, boil, aroma) | -0.08 | -0.3 |
Post boil Volume | 5.5 | 22 |
Going into fermentor | 5.5 | 22 |
Total: | 8.89 | 35.6 |
Equipment Profile Used: | System Default |