Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
9 lb | United Kingdom - Maris Otter Pale | 38 | 3.75 | 63.6% | |
2 lb | German - Munich Light | 37 | 6 | 14.1% | |
1 lb | American - Chocolate | 29 | 350 | 7.1% | |
0.75 lb | Flaked Oats | 33 | 2.2 | 5.3% | |
0.50 lb | American - Caramel / Crystal 60L | 34 | 60 | 3.5% | |
0.40 lb | American - Roasted Barley | 33 | 300 | 2.8% | |
0.50 lb | Lactose (Milk Sugar) - (late boil kettle addition) | 41 | 1 | 3.5% | |
14.15 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
1 oz | Cascade | Pellet | 7 | Boil | 60 min | 21.94 | 100% | |
1 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
0.50 each | Whirlfloc | Water Agt | Boil | 5 min. | |
6.50 oz | PB2 | Flavor | Boil | 10 min. | |
6.50 oz | PB2 chocolate | Flavor | Boil | 10 min. | |
0.50 tsp | Yeast nutrient | Fining | Boil | 10 min. | |
4.20 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
2.80 g | Gypsum | Water Agt | Mash | 1 hr. | |
4.40 g | Baking Soda | Water Agt | Mash | 1 hr. | |
10 g | Chalk | Water Agt | Mash | 1 hr. | |
0.80 g | Epsom Salt | Water Agt | Mash | 1 hr. | |
0.50 g | Magnesium Chloride | Water Agt | Mash | 1 hr. | |
7 ml | Lactic acid | Water Agt | Mash | 1 hr. |
Wyeast - London Ale III 1318 | ||||||||||||||||
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$ 0.00 |
Method: co2 Amount: 7.04 psi Temp: 38 °F CO2 Level: 2.1 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
8 gal | Infusion | -- | 158 °F | 60 min | |
Starting Mash Thickness:
1.5 qt/lb |
Water | Gallons | Quarts |
---|---|---|
Strike water volume at mash thickness of 1.5 qt/lb | 5.12 | 20.5 |
Mash volume with grains | 6.21 | 24.8 |
Grain absorption losses | -1.71 | -6.8 |
Remaining sparge water volume (equipment estimates 3.84 g | 15.3 qt) | 3.34 | 13.4 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 7 g | 28 qt) | 6.5 | 26 |
Volume increase from sugar/extract (late additions) | 0.04 | 0.2 |
Boil off losses | -1.5 | -6 |
Hops absorption losses (first wort, boil, aroma) | -0.04 | -0.2 |
Post boil Volume | 5.5 | 22 |
Going into fermentor | 5.5 | 22 |
Total: | 8.46 | 33.8 |
Equipment Profile Used: | System Default |