Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
6.88 lb | United Kingdom - Maris Otter Pale | 38 | 3.75 | 49.3% | |
2.88 lb | German - Vienna | 37 | 4 | 20.6% | |
1.13 lb | Flaked Oats | 33 | 2.2 | 8.1% | |
1.13 lb | American - Caramel / Crystal 40L | 34 | 40 | 8.1% | |
0.38 lb | German - Chocolate Wheat | 31 | 413 | 2.7% | |
0.38 lb | New Zealand - Biscuit Malt | 35 | 30.46 | 2.7% | |
0.31 lb | United Kingdom - Pale Chocolate | 33 | 207 | 2.2% | |
0.88 lb | German - Acidulated Malt | 27 | 3.4 | 6.3% | |
13.94 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
0.60 oz | Northern Brewer | Pellet | 8.2 | Boil | 60 min | 12.41 | 31.6% | |
0.70 oz | East Kent Goldings | Pellet | 4.7 | Boil | 60 min | 8.3 | 36.8% | |
0.60 oz | East Kent Goldings | Pellet | 5.7 | Boil | 0 min | 31.6% | ||
1.90 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
1 g | Whirlfloc | Water Agt | Boil | 10 min. | |
0.50 tsp | Wyeast - Beer Nutrient | Water Agt | Boil | 10 min. | |
16 g | Chalk | Water Agt | Mash | 1 hr. | |
1 g | Calcium Chloride | Water Agt | Mash | 1 hr. | |
2 g | Epsom Salt | Water Agt | Mash | 1 hr. | |
3 g | Gypsum | Water Agt | Mash | 1 hr. | |
4 g | Table Salt | Water Agt | Mash | 1 hr. | |
1 g | Magnesium Chloride | Water Agt | Mash | 1 hr. |
Wyeast - British Ale 1098 | ||||||||||||||||
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$ 0.00 |
Method: co2 Amount: 10.64 psi Temp: 33 °F CO2 Level: 2.7 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
90 | 12 | 45 | 82 | 65 | 223 |
↓ Gypsum: 3 Ca+2 SO4• 2H2O ~0.8 tsp ↓ Epsom Salt: 2 Mg+2 SO4• 7H2O ~0.4 tsp ↓ Canning/Other Salt: 4 NaCl ~0.6 tsp ↓ Calcium Chloride: 1 Ca+2 Cl2• 2H2O ~0.2 tsp ↓ Magnesium Chloride: 1 Mg+2 Cl2• 6H2O ~0.2 tsp ↑ Chalk: 16 Ca+2 CO3 ~4.2 tsp |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
4.5 gal | Strike temp 163 | Infusion | -- | 149 °F | 60 min |
2.5 gal | Mash out boiling water | Temperature | -- | 165 °F | 10 min |
2.3 gal | 1st batch sparge | Sparge | -- | 170 °F | 10 min |
2.3 gal | 2nd sparge | Sparge | -- | 170 °F | 10 min |
Starting Mash Thickness:
1.33 qt/lb |
Water | Gallons | Quarts |
---|---|---|
Strike water volume at mash thickness of 1.33 qt/lb | 4.63 | 18.5 |
Mash volume with grains | 5.75 | 23 |
Grain absorption losses | -1.74 | -7 |
Remaining sparge water volume (equipment estimates 6.93 g | 27.7 qt) | 6.86 | 27.4 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 9.57 g | 38.3 qt) | 9.5 | 38 |
Boil off losses | -1.5 | -6 |
Hops absorption losses (first wort, boil, aroma) | -0.07 | -0.3 |
Post boil Volume | 8 | 32 |
Going into fermentor | 8 | 32 |
Total: | 11.49 | 46 |
Equipment Profile Used: | System Default |