| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 1,800 g | German - Wheat Malt | 37 | 2 | 50% | |
| 1,260 g | German - Bohemian Pilsner | 38 | 1.9 | 35% | |
| 540 g | German - Acidulated Malt - (late mash tun addition) | 27 | 3.4 | 15% | |
| 3,600 g / Ft 0.00 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 17 g | Hallertau Hersbrucker | Pellet | 3.5 | Boil | 60 min | 9.83 | 100% | |
| 17 g / Ft 0.00 | ||||||||
| Amount | Name | Cost | Type | Use | Time |
|---|---|---|---|---|---|
| 20 g | Cracked Coriander | Spice | Boil | 10 min. | |
| 15 g | Sea salt | Flavor | Boil | 10 min. |
| Wyeast - German Ale 1007 | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
||||||||||||||||
| Ft 0.00 |
| CO2 Level: 1.02 Volumes |
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| Acid rest | Temperature | -- | 42 °C | 15 min | |
| Protein | Temperature | -- | 52 °C | 30 min | |
| Maltose (no acid malt) | Temperature | -- | 64 °C | 60 min | |
| Maltose (with acid malt) | Temperature | -- | 64 °C | 45 min | |
| Mash out | Temperature | -- | 76 °C | 10 min | |
|
Starting Mash Thickness:
3.5 L/kg |
|||||
| Water | Liters |
|---|---|
| Strike water volume at mash thickness of 3.5 L/kg | 12.6 |
| Mash volume with grains (equipment estimates 12 L) | 15 |
| Grain absorption losses | -3.6 |
| Remaining sparge water volume (equipment estimates 16.5 L) | 16.9 |
| Mash Lauter Tun losses | -0.9 |
| Pre boil volume (equipment estimates 24.6 L) | 25 |
| Boil off losses | -8.6 |
| Hops absorption losses (first wort, boil, aroma) | -0.1 |
| Post boil Volume | 16 |
| Top off amount | 3 |
| Going into fermentor | 19 |
| Total: | 29.5 |
| Equipment Profile Used: | System Default |
