Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
10.30 lb | American - Pilsner | 37 | 1.8 | 85.5% | |
0.75 lb | Flaked Wheat | 34 | 2 | 6.2% | |
1 lb | Corn Sugar - Dextrose - (late boil kettle addition) | 42 | 0.5 | 8.3% | |
12.05 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
0.25 oz | Domestic Hallertau | Pellet | 8 | Boil at 212 °F | 60 min | 7.04 | 5.9% | |
0.25 oz | Crystal | Pellet | 4.3 | Boil at 212 °F | 20 min | 2.29 | 5.9% | |
0.25 oz | Amarillo | Pellet | 8.6 | Boil at 212 °F | 20 min | 4.58 | 5.9% | |
1 oz | Crystal | Pellet | 4.3 | Boil at 212 °F | 0 min | 23.5% | ||
1 oz | Amarillo | Pellet | 8.6 | Boil at 212 °F | 0 min | 23.5% | ||
0.75 oz | Crystal | Pellet | 4.3 | Dry Hop at 75 °F | 5 days | 17.6% | ||
0.75 oz | Amarillo | Pellet | 8.6 | Dry Hop at 75 °F | 5 days | 17.6% | ||
4.25 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
148 g | Spruce Tips | Spice | Boil | 1 hr. | |
2 g | Calcium Chloride (anhydrous) | Water Agt | Mash | 1 hr. | |
4 g | Gypsum | Water Agt | Mash | 1 hr. |
Imperial Yeast - B56 Rustic | ||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
||||||||||||||||
$ 0.00 |
Method: dextrose Temp: 68 °F CO2 Level: 0 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
24.3 qt | Strike | -- | 160 °F | -- | |
6 qt | Sparge | -- | 170 °F | -- | |
Starting Mash Thickness:
1.7 qt/lb |
Water | Gallons | Quarts |
---|---|---|
Strike water volume at mash thickness of 1.7 qt/lb | 4.7 | 18.8 |
Mash volume with grains | 5.58 | 22.3 |
Grain absorption losses | -1.38 | -5.5 |
Remaining sparge water volume (equipment estimates 3.96 g | 15.8 qt) | 3.04 | 12.1 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 7.03 g | 28.1 qt) | 6.1 | 24.4 |
Volume increase from sugar/extract (late additions) | 0.08 | 0.3 |
Boil off losses | -1.5 | -6 |
Hops absorption losses (first wort, boil, aroma) | -0.1 | -0.4 |
Post boil Volume | 5.5 | 22 |
Going into fermentor | 5.5 | 22 |
Total: | 7.73 | 30.9 |
Equipment Profile Used: | System Default |