Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
2.50 kg | New Zealand - Ale Malt | 37.4 | 3.05 | 56.8% | |
0.50 kg | New Zealand - Munich Malt | 36.8 | 7.87 | 11.4% | |
0.50 kg | New Zealand - Wheat Malt | 35.4 | 2.13 | 11.4% | |
0.40 kg | New Zealand - Dark Crystal Malt | 35.4 | 96.45 | 9.1% | |
0.50 kg | Flaked Oats | 33 | 2.2 | 11.4% | |
4.40 kg / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
16 g | Magnum | Pellet | 12.7 | Boil | 60 min | 28.24 | 28.6% | |
10 g | Fuggles | Pellet | 4.2 | Aroma | 5 min | 1.16 | 17.9% | |
10 g | Fuggles | Pellet | 4.2 | Aroma | 0 min | 17.9% | ||
20 g | Fuggles | Pellet | 4.2 | Dry Hop | 2 days | 35.7% | ||
56 g / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
8 g | Chalk | Water Agt | Mash | 1 hr. | |
2 g | Calcium Chloride | Water Agt | Mash | 1 hr. | |
4 g | Epsom Salt | Water Agt | Mash | 1 hr. | |
4 g | Gypsum | Water Agt | Mash | 1 hr. | |
2 g | Baking Soda | Water Agt | Mash | 1 hr. | |
1.47 ml | Lactic acid | Water Agt | Sparge | 1 hr. |
Wyeast - West Yorkshire 1469 | ||||||||||||
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$ 0.00 |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
100 | 18 | 20 | 45 | 105 | 235 |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
15 L | Temperature | -- | 67 °C | 60 min | |
17 L | Sparge | -- | 78 °C | 15 min | |
Starting Mash Thickness:
3.5 L/kg |
Water | Liters |
---|---|
Strike water volume at mash thickness of 3.5 L/kg | 15.4 |
Mash volume with grains | 18.3 |
Grain absorption losses | -4.4 |
Remaining sparge water volume (equipment estimates 17.8 L) | 21.9 |
Mash Lauter Tun losses | -0.9 |
Pre boil volume (equipment estimates 27.9 L) | 32 |
Boil off losses | -5.7 |
Hops absorption losses (first wort, boil, aroma) | -0.2 |
Post boil Volume | 22 |
Going into fermentor | 22 |
Total: | 37.3 |
Equipment Profile Used: | System Default |