Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
83.17 lb | Briess - Brewers Malt 2-Row | 37 | 1.8 | 75% | |
11.72 lb | Briess - Caramel Malt - 20L | 35 | 20 | 10% | |
5.57 lb | Briess - Rye Malt | 36.8 | 3.7 | 5% | |
6.37 lb | Briess - Brewers Red Wheat Flakes | 32.2 | 2 | 5% | |
6.37 lb | Briess - Rice, Flaked | 32.2 | 1 | 5% | |
113.20 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
0.50 lb | Yakima Chief Hops - Columbus | Leaf/Whole | 16 | Boil | 60 min | 40.38 | 50% | |
0.50 lb | Yakima Chief Hops - Amarillo | Pellet | 10 | Boil | 5 min | 5.53 | 50% | |
1 lbs / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
3 lb | Sangiovese Grape Must | Flavor | Kegging | 0 min. | |
12 oz | Table Salt | Water Agt | Mash | 1 hr. |
Omega Yeast Labs - British Ale IV OYL-010 | ||||||||||||||||
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$ 0.00 |
Method: co2 Amount: 30 psi Temp: 68 °F CO2 Level: 2.65 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
42.5 gal | Strike | 164 °F | 152 °F | 60 min | |
Starting Mash Thickness:
1.5 qt/lb Starting Grain Temp: 65 °F |
Water | Gallons | Quarts |
---|---|---|
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 57.1 gal (228.4 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 45.1 gal (180.4 qt) sparge/top-off. | ||
WARNING: Mash tun capacity exceeded. Volume required: 51.51 gal (206.02 qt). Suggest reducing strike water volume to 2.94 gal (11.78 qt) and adding 39.51 gal (158.02 qt) sparge/top-off. | 42.45 | 169.8 |
Strike water volume at mash thickness of 1.5 qt/lb | 42.45 | 169.8 |
Mash volume with grains | 51.51 | 206 |
Grain absorption losses | -14.15 | -56.6 |
Remaining sparge water volume (equipment estimates 29.05 g | 116.2 qt) | 29.95 | 119.8 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 57.1 g | 228.4 qt) | 58 | 232 |
Boil off losses | -1.5 | -6 |
Hops absorption losses (first wort, boil, aroma) | -0.6 | -2.4 |
Post boil Volume (equipment estimates 55 g | 220 qt) | 56.5 | 226 |
WARNING: Exceeded batch size - reduce boil size | ||
Going into fermentor (equipment estimates 56.5 g | 226 qt) | 55 | 220 |
Total: | 72.4 | 289.6 |
Equipment Profile Used: | System Default |