Amount | Fermentable | Cost | PPG | EBC | Bill % |
---|---|---|---|---|---|
3.50 kg | United Kingdom - Maris Otter Pale | 38 | 8.51 | 86.4% | |
400 g | German - Melanoidin | 37 | 65.22 | 9.9% | |
100 g | German - CaraRed | 34 | 51.87 | 2.5% | |
50 g | United Kingdom - Roasted Barley - (late boil kettle addition) | 29 | 1466.21 | 1.2% | |
4,050 g / 0.00 € |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
20 g | Kent Goldings | Pellet | 5 | Boil | 60 min | 13.93 | 36.4% | |
35 g | Kent Goldings | Pellet | 5 | Boil | 15 min | 12.1 | 63.6% | |
55 g / 0.00 € |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
3 g | Chalk | Water Agt | Mash | 1 hr. | |
7 ml | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
2.50 g | Epsom Salt | Water Agt | Mash | 1 hr. | |
2 g | Gypsum | Water Agt | Mash | 1 hr. | |
1 g | Table Salt | Water Agt | Mash | 1 hr. | |
1.73 ml | Phosphoric acid | Water Agt | Mash | 1 hr. | |
0.50 ml | Phosphoric acid | Water Agt | Sparge | 1 hr. |
White Labs - Irish Ale Yeast WLP004 | ||||||||||||||||
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0.00 € |
CO2 Level: 2.25 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
12 L | Infusion | -- | 65 °C | 120 min | |
26 L | Fly Sparge | -- | 80 °C | 30 min | |
Starting Mash Thickness:
3 L/kg |
Water | Liters |
---|---|
Strike water volume at mash thickness of 3 L/kg | 12.2 |
Mash volume with grains | 14.8 |
Grain absorption losses | -4.1 |
Remaining sparge water volume (equipment estimates 18.8 L) | 18.8 |
Mash Lauter Tun losses | -0.9 |
Pre boil volume (equipment estimates 26 L) | 26 |
Boil off losses | -5.7 |
Hops absorption losses (first wort, boil, aroma) | -0.3 |
Post boil Volume (equipment estimates 20 L) | 22 |
WARNING: Exceeded batch size - reduce boil size | |
Going into fermentor (equipment estimates 22 L) | 20 |
Total: | 31 |
Equipment Profile Used: | System Default |