Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
6.50 lb | American - Pale 2-Row | 37 | 1.8 | 41.7% | |
2.50 lb | Flaked Oats | 33 | 2.2 | 16% | |
1 lb | Flaked Barley | 32 | 2.2 | 6.4% | |
0.85 lb | American - Chocolate | 29 | 350 | 5.4% | |
0.75 lb | American - Caramel / Crystal 60L | 34 | 60 | 4.8% | |
0.75 lb | American - Munich - 60L | 33 | 60 | 4.8% | |
0.75 lb | American - Roasted Barley | 33 | 300 | 4.8% | |
0.50 lb | United Kingdom - Black Patent | 27 | 525 | 3.2% | |
2 lb | Lactose (Milk Sugar) - (late boil kettle addition) | 41 | 1 | 12.8% | |
15.60 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
0.88 oz | Magnum | Pellet | 15 | Boil | 60 min | 46.34 | 50% | |
0.88 oz | Styrian Goldings | Pellet | 5.5 | Boil | 10 min | 6.16 | 50% | |
1.75 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
1 each | Campden tablet | Water Agt | Mash | 0 min. | |
0.50 tsp | Yeast nutrient | Fining | Mash | 0 min. | |
2.50 lb | Oreo cookies, medium crushed | Flavor | Boil | 15 min. | |
3.80 g | Chalk | Water Agt | Mash | 1 hr. | |
8.70 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
0.60 g | Epsom Salt | Water Agt | Mash | 1 hr. | |
10.60 g | Gypsum | Water Agt | Mash | 1 hr. | |
0.72 g | Table Salt | Water Agt | Mash | 1 hr. | |
2.60 g | Magnesium Chloride | Water Agt | Mash | 1 hr. | |
9.10 g | Baking Soda | Water Agt | Mash | 1 hr. | |
4 ml | Lactic acid | Water Agt | Mash | 1 hr. |
White Labs - English Ale Yeast WLP002 | ||||||||||||||||
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$ 0.00 |
Method: co2 Amount: 2.28 psi Temp: 38 °F CO2 Level: 1.65 Volumes |
Water | Gallons | Quarts |
---|---|---|
Strike water volume at mash thickness of 1.5 qt/lb | 5.1 | 20.4 |
Mash volume with grains | 6.19 | 24.8 |
Grain absorption losses | -1.7 | -6.8 |
Remaining sparge water volume (equipment estimates 3.63 g | 14.5 qt) | 3.6 | 14.4 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 6.78 g | 27.1 qt) | 6.75 | 27 |
Volume increase from sugar/extract (late additions) | 0.16 | 0.6 |
Boil off losses | -1.5 | -6 |
Hops absorption losses (first wort, boil, aroma) | -0.07 | -0.3 |
Post boil Volume (equipment estimates 5.38 g | 21.5 qt) | 5.4 | 21.6 |
WARNING: Exceeded batch size - reduce boil size | ||
Going into fermentor (equipment estimates 5.4 g | 21.6 qt) | 5.38 | 21.5 |
Total: | 8.7 | 34.8 |
Equipment Profile Used: | System Default |