Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
4 kg | New Zealand - Ale Malt | 37.4 | 3.05 | 66.7% | |
1 kg | New Zealand - Pilsner Malt | 37.3 | 1.93 | 16.7% | |
0.50 kg | New Zealand - Brown Malt | 34 | 90.36 | 8.3% | |
0.50 kg | New Zealand - Biscuit Malt | 35 | 30.46 | 8.3% | |
6 kg / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
16 g | Magnum | Pellet | 12.7 | Boil | 30 min | 19.63 | 28.6% | |
20 g | Topaz | Pellet | 15.9 | Boil | 10 min | 14.5 | 35.7% | |
20 g | El Dorado | Pellet | 15.7 | Boil | 5 min | 7.87 | 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 - London Ale III 1318 | ||||||||||||||||
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$ 0.00 |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
19 L | Infusion | -- | 67 °C | 40 min | |
Temperature | -- | 76 °C | 10 min | ||
16 L | Sparge | -- | 16 °C | 20 min | |
Starting Mash Thickness:
3.28 L/kg |
Water | Liters |
---|---|
Strike water volume at mash thickness of 3.3 L/kg | 19.7 |
Mash volume with grains | 23.6 |
Grain absorption losses | -6 |
Remaining sparge water volume (equipment estimates 12.4 L) | 19.2 |
Mash Lauter Tun losses | -0.9 |
Pre boil volume (equipment estimates 25.1 L) | 32 |
Boil off losses | -2.9 |
Hops absorption losses (first wort, boil, aroma) | -0.3 |
Post boil Volume | 22 |
Going into fermentor | 22 |
Total: | 38.9 |
Equipment Profile Used: | System Default |