Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
10 lb | US - Pale 2-Row | 37 | 1.8 | 63.5% | |
1.25 lb | German - Carapils | 35 | 1.3 | 7.9% | |
0.75 lb | Munich Dark 20L | 34 | 20 | 4.8% | |
0.75 lb | United Kingdom - Black Patent | 27 | 525 | 4.8% | |
0.50 lb | American - Caramel / Crystal 20L | 35 | 20 | 3.2% | |
1 lb | Flaked Oats | 33 | 2.2 | 6.3% | |
1.50 lb | Lactose (Milk Sugar) - (late boil kettle addition) | 41 | 1 | 9.5% | |
15.75 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
0.75 oz | Amarillo | Pellet | 8.6 | Boil | 60 min | 21.01 | 5% | |
0.75 oz | Cascade | Pellet | 7 | Boil | 60 min | 17.1 | 5% | |
0.75 oz | Citra | Pellet | 11 | Boil | 60 min | 26.87 | 5% | |
1.50 oz | Amarillo | Pellet | 8.6 | Boil | 5 min | 8.38 | 10% | |
1.50 oz | Cascade | Pellet | 7 | Boil | 5 min | 6.82 | 10% | |
1.50 oz | Citra | Pellet | 11 | Boil | 5 min | 10.71 | 10% | |
1 oz | Amarillo | Pellet | 8.6 | Whirlpool at 150 °F | 15 min | 12.27 | 6.7% | |
1 oz | Cascade | Pellet | 7 | Whirlpool at 150 °F | 15 min | 9.99 | 6.7% | |
1 oz | Citra | Pellet | 11 | Whirlpool at 150 °F | 15 min | 15.69 | 6.7% | |
1.75 oz | Amarillo | Pellet | 8.6 | Dry Hop at 65 °F | 7 days | 11.7% | ||
1.75 oz | Cascade | Pellet | 7 | Dry Hop at 65 °F | 7 days | 11.7% | ||
1.75 oz | Citra | Pellet | 11 | Dry Hop at 65 °F | 7 days | 11.7% | ||
15 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
1 tbsp | Five Star Chemicals - 5.2 pH Stabilizer | Water Agt | Mash | 1 hr. | |
5 lb | Raspberry | Flavor | Secondary | 7 days | |
0.33 tsp | Lactic acid | Water Agt | Mash | 1 hr. | |
1 tsp | Irish Moss | Fining | Boil | 15 min. | |
5 tsp | Yeast Nutrient | Other | Boil | 15 min. |
Wyeast - London Ale III 1318 | ||||||||||||||||
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- One pack of Omega West Coast Ale | ||||||||||||||||
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$ 0.00 |
Method: co2 CO2 Level: 2.35 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
0 | 0 | 0 | 0 | 0 | 0 |
Check water PH before mashing in. Target 5.2 at lactic acid to lower if necessary. Add ph Stabilizer once PH target is met. Frozen raspberry brought to 165 degree F and mashed to make purée. Add purée and dry hops directly to primary. Pre boil 1.040 OG 1.076 |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
3.82 gal | Infusion | -- | 151 °F | 60 min | |
4 gal | Sparge | -- | 170 °F | 60 min | |
Starting Mash Thickness:
1.25 qt/lb |
Water | Gallons | Quarts |
---|---|---|
Strike water volume at mash thickness of 1.25 qt/lb | 4.45 | 17.8 |
Mash volume with grains | 5.59 | 22.4 |
Grain absorption losses | -1.78 | -7.1 |
Remaining sparge water volume (equipment estimates 4.58 g | 18.3 qt) | 4.33 | 17.3 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 7 g | 28 qt) | 6.75 | 27 |
Volume increase from sugar/extract (late additions) | 0.12 | 0.5 |
Boil off losses | -1.5 | -6 |
Hops absorption losses (first wort, boil, aroma) | -0.25 | -1 |
Post boil Volume (equipment estimates 5.36 g | 21.5 qt) | 5.5 | 22 |
Hops absorption losses (whirlpool, hop stand) | -0.11 | -0.5 |
WARNING: Exceeded batch size - reduce boil size | ||
Going into fermentor (equipment estimates 5.39 g | 21.6 qt) | 5.25 | 21 |
Total: | 8.78 | 35.1 |
Equipment Profile Used: | System Default |