Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
0.25 lb | Maltodextrin - (late boil kettle addition) | 39 | 0 | 1.8% | |
13 lb | Mecca Grade - Metolius [Munich Style] | 35 | 8.7 | 91.2% | |
1 lb | Mecca Grade - Opal 22 Malt [Graham, Cocoa] | 35 | 15.3 | 7% | |
14.25 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
1.75 oz | Domestic Hallertau | Pellet | 4.1 | Boil | 60 min | 16.41 | 63.6% | |
1 oz | Domestic Hallertau | Pellet | 4.1 | Boil | 10 min | 3.4 | 36.4% | |
2.75 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
1.40 g | Calcium Chloride (anhydrous) | Water Agt | Mash | 1 hr. | |
2.10 g | Chalk | Water Agt | Mash | 1 hr. | |
1.10 g | Epsom Salt | Water Agt | Mash | 1 hr. | |
1.20 g | Gypsum | Water Agt | Mash | 1 hr. | |
0.70 g | Table Salt | Water Agt | Mash | 1 hr. | |
1.10 g | Calcium Chloride (anhydrous) | Water Agt | Sparge | 1 hr. | |
0.90 g | Epsom Salt | Water Agt | Sparge | 1 hr. | |
1 g | Gypsum | Water Agt | Sparge | 1 hr. | |
0.60 g | Table Salt | Water Agt | Sparge | 1 hr. |
Bootleg Biology - Oslo - Bootleg Biol | ||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
||||||||||||||||
$ 0.00 |
Method: co2 CO2 Level: 2.65 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
5.25 gal | Infusion | -- | 152 °F | 60 min | |
4.27 gal | Fly Sparge | -- | 168 °F | -- | |
Starting Mash Thickness:
1.5 qt/lb |
Water | Gallons | Quarts |
---|---|---|
Strike water volume at mash thickness of 1.5 qt/lb | 5.25 | 21 |
Mash volume with grains | 6.37 | 25.5 |
Grain absorption losses | -1.75 | -7 |
Remaining sparge water volume (equipment estimates 4.21 g | 16.8 qt) | 4.25 | 17 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 7.46 g | 29.8 qt) | 7.5 | 30 |
Volume increase from sugar/extract (late additions) | 0.02 | 0.1 |
Boil off losses | -1.88 | -7.5 |
Hops absorption losses (first wort, boil, aroma) | -0.1 | -0.4 |
Post boil Volume (equipment estimates 5.5 g | 22 qt) | 6.3 | 25.2 |
WARNING: Exceeded batch size - reduce boil size | ||
Going into fermentor (equipment estimates 6.3 g | 25.2 qt) | 5.5 | 22 |
Total: | 9.5 | 38 |
Equipment Profile Used: | System Default |