Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
4 kg | Crisp Malting - Maris Otter Pale | 38 | 3.75 | 74.8% | |
0.35 kg | Lactose (Milk Sugar) - (late boil kettle addition) | 41 | 1 | 6.5% | |
0.30 kg | United Kingdom - Chocolate | 28 | 375 | 5.6% | |
0.25 kg | Crisp Malting - United Kingdom - Brown Malt | 32.7 | 65 | 4.7% | |
0.25 kg | United Kingdom - Golden Naked Oats | 33 | 10 | 4.7% | |
0.20 kg | Weyermann - Roasted Barley - (late boil kettle addition) | 25 | 450 | 3.7% | |
5.35 kg / 0.00 € |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
50 g | BSG - Challenger | Pellet | 5.1 | Boil | 60 min | 29.32 | 100% | |
50 g / 0.00 € |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
1.20 g | Antioxin SBT | Water Agt | Mash | 60 days | |
2 g | Wyeast - Beer Nutrient | Other | Boil | 15 days | |
1 each | Protafloc | Fining | Boil | 15 days | |
3 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 60 hr. | |
2 g | Gypsum | Water Agt | Mash | 60 hr. | |
2 g | Slaked Lime | Water Agt | Mash | 60 hr. | |
2 kg | Blueberry Puree (10% sugar) | Other | Secondary | 0 min. | |
500 g | Blueberrys | Other | Secondary | 0 min. |
White Labs - Irish Ale Yeast WLP004 | ||||||||||||||||
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0.00 € |
CO2 Level: 2.2 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
100.1 | 2 | 8 | 61.2 | 58.7 | 10.3 |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
17 L | Infusion | -- | 40 °C | 10 min | |
Infusion | -- | 67 °C | 60 min | ||
Infusion | -- | 75 °C | 10 min | ||
12.8 L | Fly Sparge | -- | 75 °C | 20 min | |
Starting Mash Thickness:
2.7 L/kg |
Water | Liters |
---|---|
Strike water volume at mash thickness of 2.7 L/kg | 13.5 |
Mash volume with grains | 16.8 |
Grain absorption losses | -5 |
Remaining sparge water volume | 18.4 |
Mash Lauter Tun losses | -0.9 |
Pre boil volume (equipment estimates 28.7 L) | 26 |
Volume increase from sugar/extract (late additions) | 0.2 |
Boil off losses | -5.7 |
Hops absorption losses (first wort, boil, aroma) | -0.3 |
Post boil volume (equipment estimates 20.3 L) | 23 |
Estimated amount in fermentor | 23 |
Total: | 31.9 |
Equipment Profile Used: | System Default |