Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
7.28 lb | United Kingdom - Maris Otter Pale | 38 | 3.75 | 56.3% | |
17.63 oz | American - Caramel / Crystal 60L | 34 | 60 | 8.5% | |
17.63 oz | United Kingdom - Roasted Barley | 29 | 550 | 8.5% | |
10.60 oz | United Kingdom - Chocolate | 34 | 425 | 5.1% | |
27 oz | Maple Syrup | 30 | 35 | 13% | |
17.63 oz | Lactose (Milk Sugar) | 41 | 1 | 8.5% | |
206.97 oz / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
0.50 oz | Magnum | Pellet | 13.5 | Boil | 60 min | 26.3 | 26.3% | |
0.50 oz | Northern Brewer | Pellet | 7.8 | Boil | 60 min | 15.2 | 26.3% | |
0.50 oz | Northern Brewer | Pellet | 7.8 | Boil | 30 min | 11.68 | 26.3% | |
0.40 oz | Fuggles | Pellet | 4.5 | Boil | 1 min | 0.3 | 21.1% | |
1.90 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
3.50 g | Chalk | Water Agt | Mash | 1 hr. | |
4 g | Calcium Chloride | Water Agt | Mash | 1 hr. | |
1.50 g | Gypsum | Water Agt | Mash | 1 hr. | |
0.30 g | Table Salt | Water Agt | Mash | 1 hr. | |
3.50 g | Baking Soda | Water Agt | Mash | 1 hr. |
Danstar - Nottingham Ale Yeast | ||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
||||||||||||||||
$ 0.00 |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
4 gal | Infusion | -- | 154 °F | 60 min | |
3 gal | 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 | 3.8 | 15.2 |
Mash volume with grains | 4.62 | 18.5 |
Grain absorption losses | -1.27 | -5.1 |
Remaining sparge water volume (equipment estimates 3.55 g | 14.2 qt) | 3.48 | 13.9 |
Mash Lauter Tun losses | -0.25 | -1 |
Volume increase from sugar/extract (early additions) | 0.24 | 1 |
Pre boil volume (equipment estimates 6.07 g | 24.3 qt) | 6 | 24 |
Boil off losses | -1.5 | -6 |
Hops absorption losses (first wort, boil, aroma) | -0.07 | -0.3 |
Post boil Volume | 4.5 | 18 |
Going into fermentor | 4.5 | 18 |
Total: | 7.28 | 29.1 |
Equipment Profile Used: | System Default |