Amount | Fermentable | Cost | PPG | EBC | Bill % |
---|---|---|---|---|---|
3.20 kg | United Kingdom - Maris Otter Pale | 38 | 8.51 | 38.3% | |
1.36 kg | German - Dark Munich | 36 | 25.19 | 16.3% | |
0.90 kg | Briess - Aromatic Munich Malt 20L | 35.4 | 51.87 | 10.8% | |
0.40 kg | German - CaraMunich I | 34 | 102.58 | 4.8% | |
2.27 kg | Pumpkin (fresh) | 1 | 27.2% | ||
0.23 kg | Brown Sugar | 45 | 38.53 | 2.8% | |
8.36 kg / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
25 g | Northern Brewer | Pellet | 6 | Boil | 60 min | 17.88 | 100% | |
25 g / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
4 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
2 g | Table Salt | Water Agt | Mash | 1 hr. | |
3.66 ml | Phosphoric acid | Water Agt | Mash | 1 hr. | |
5 tsp | cinnamon | Herb | Boil | 5 min. | |
1 tsp | nutmeg | Herb | Boil | 5 min. | |
1 tsp | ginger | Herb | Boil | 0 min. | |
3 tsp | vanilla extract | Flavor | Secondary | 5 days |
White Labs - English Ale Yeast WLP002 | ||||||||||||||||
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$ 0.00 |
CO2 Level: 2.5 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
15 L | Mash | Temperature | -- | 68 °C | 60 min |
15 L | mashing | Sparge | -- | 76 °C | 60 min |
Starting Mash Thickness:
2.55 L/kg |
Water | Liters |
---|---|
Strike water volume at mash thickness of 2.6 L/kg | 14.9 |
Mash volume with grains | 18.8 |
Grain absorption losses | -5.9 |
Remaining sparge water volume | 13.4 |
Mash Lauter Tun losses | -0.9 |
Volume increase from sugar/extract (early additions) | 2.4 |
Pre boil volume (equipment estimates 28.7 L) | 24 |
Boil off losses | -8.6 |
Hops absorption losses (first wort, boil, aroma) | -0.1 |
Post boil volume (equipment estimates 15.3 L) | 20 |
Estimated amount in fermentor | 20 |
Total: | 28.4 |
Equipment Profile Used: | System Default |