Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
18 lb | German - Pilsner | 38 | 1.6 | 63.2% | |
9 lb | United Kingdom - Maris Otter Pale | 38 | 3.75 | 31.6% | |
1.50 lb | Belgian - Unmalted Wheat | 36 | 2 | 5.3% | |
28.50 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
1 oz | El Dorado | Pellet | 14.6 | First Wort | 0 min | 18.17 | 6.7% | |
1.50 oz | Loral | Pellet | 10.8 | Whirlpool at 210 °F | 30 min | 5.06 | 10% | |
1.50 oz | El Dorado | Pellet | 14.6 | Whirlpool at 210 °F | 30 min | 7.52 | 10% | |
1.50 oz | Loral | Pellet | 10.8 | Whirlpool at 180 °F | 20 min | 3.54 | 10% | |
1.50 oz | El Dorado | Pellet | 14.6 | Whirlpool at 180 °F | 20 min | 4.78 | 10% | |
4 oz | Loral | Pellet | 10.8 | Dry Hop | 4 days | 26.7% | ||
4 oz | El Dorado | Pellet | 14.6 | Dry Hop | 4 days | 26.7% | ||
15 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
8 g | Gypsum | Water Agt | Mash | 0 min. | |
12 g | Calcium Chloride (anhydrous) | Water Agt | Mash | 0 min. | |
3 g | Epsom Salt | Water Agt | Mash | 0 min. | |
2.10 g | Gypsum | Water Agt | Boil | 0 min. | |
3.20 g | Calcium Chloride (anhydrous) | Water Agt | Boil | 0 min. | |
0.80 g | Epsom Salt | Water Agt | Boil | 0 min. | |
1 each | Whirlfloc | Water Agt | Boil | 10 min. | |
5 g | Wyeast - Beer Nutrient | Water Agt | Boil | 10 min. |
White Labs - Saccharomyces "Bruxellensis" Trois WLP644 | ||||||||||||||||
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$ 0.00 |
Method: co2 Amount: 11.77 psi Temp: 37 °F CO2 Level: 2.6 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
150 | 10 | 80 | 150 | 160 | 220 |
Mash: 10.25 gal (1.25qt/lb) Sparge: 2.75 gal Using balanced profile II water profile gets: Ca 147 Mg 13 Na 18 Cl 158 SO4 162 Mash: 8g Gypsum, 12g CaCl2, 3g Epsom Sparge: 2.1g Gypsum, 3.2g CaCl2, 0.8g Epsom Predicted pH: 5.71 --> down to 5.58 with 4mL lactic. |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
10.25 gal | Infusion | 151 °F | 151 °F | 60 min | |
2.75 gal | Fly Sparge | 151 °F | 170 °F | -- | |
Starting Mash Thickness:
1.25 qt/lb Starting Grain Temp: 151 °F |
Water | Gallons | Quarts |
---|---|---|
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.79 gal (51.15 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.79 gal (3.15 qt) sparge/top-off. | ||
Strike water volume at mash thickness of 1.25 qt/lb | 8.91 | 35.6 |
Mash volume with grains | 11.19 | 44.7 |
Grain absorption losses | -3.56 | -14.3 |
Remaining sparge water volume | 7.91 | 31.6 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 12.79 g | 51.2 qt) | 13 | 52 |
Boil off losses | -0.75 | -3 |
Hops absorption losses (first wort, boil, aroma) | -0.04 | -0.2 |
Post boil volume (equipment estimates 12.21 g | 48.9 qt) | 12 | 48 |
Hops absorption losses (whirlpool, hop stand) | -0.23 | -0.9 |
Estimated amount in fermentor | 11.78 | 47.1 |
Total: | 16.81 | 67.3 |
Equipment Profile Used: | System Default |