Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
5 kg | United Kingdom - Pale 2-Row | 38 | 2.5 | 78.1% | |
600 g | Briess - Wheat Malt, White | 39.1 | 2.5 | 9.4% | |
400 g | United Kingdom - Golden Naked Oats | 33 | 10 | 6.2% | |
400 g | United Kingdom - Malted Naked Oats | 33 | 1.3 | 6.2% | |
6,400 g / £ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
25 g | Cashmere | Pellet | 7 | Boil | 15 min | 10.49 | 6.3% | |
50 g | Cashmere | Pellet | 7 | Whirlpool at 79 °C | 30 min | 16.67 | 12.5% | |
200 g | Cashmere | Pellet | 7 | Dry Hop | 3 days | 50% | ||
125 g | Cashmere | Pellet | 7 | Dry Hop | 10 days | 31.3% | ||
400 g / £ 0.00 |
White Labs - London Fog Ale Yeast WLP066 | ||||||||||||||||
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£ 0.00 |
Method: co2 Amount: 9 PSI at 4 degrees C CO2 Level: 2.3 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
147 | 0 | 16 | 140 | 157 | 44 |
Gypsum: 5g mash, 4g sparge Calcium Chloride: 4.9g mash, 3.9g sparge baking soda: 1.2g mash 0.5ml lactic acid in sparge |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
20 L | 5l lost to grain | Infusion | -- | 66 °C | 60 min |
15 L | Collect 26l of wort | Sparge | -- | 68 °C | 10 min |
Water | Liters |
---|---|
Strike water volume at mash thickness of 3.7 L/kg | 23.4 |
Mash volume with grains | 27.6 |
Grain absorption losses | -6.4 |
Remaining sparge water volume (equipment estimates 11 L) | 9.9 |
Mash Lauter Tun losses | -0.9 |
Pre boil volume (equipment estimates 27.1 L) | 26 |
Boil off losses | -5.7 |
Hops absorption losses (first wort, boil, aroma) | -0.1 |
Post boil Volume (equipment estimates 21.3 L) | 22 |
Hops absorption losses (whirlpool, hop stand) | -0.3 |
WARNING: Exceeded batch size - reduce boil size | |
Going into fermentor (equipment estimates 21.8 L) | 21 |
Total: | 33.3 |
Equipment Profile Used: | System Default |