Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
0.50 kg | Corn Sugar - Dextrose | 42 | 0.5 | 5.9% | |
0.30 kg | Belgian - Special B | 34 | 115 | 3.5% | |
4 kg | Viking - Finland - Pale Ale Malt | 36 | 2 | 47.3% | |
2 kg | Viking - Finland - Munich Malt | 36 | 7 | 23.6% | |
0.20 kg | Castle Malting - Aroma | 78 | 36.2 | 2.4% | |
0.55 kg | Viking - Finland - Cookie Malt | 37 | 19 | 6.5% | |
0.16 kg | Viking - German - Smoked Malt | 37 | 3 | 1.9% | |
0.25 kg | Viking - Red Ale | 75 | 26.79 | 3% | |
0.50 kg | Brown Sugar | 45 | 15 | 5.9% | |
8.46 kg / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
25 g | East Kent Goldings | Pellet | 5 | Boil | 75 min | 11.33 | 50% | |
25 g | Ekuanot | Pellet | 14.25 | Boil | 60 min | 30.89 | 50% | |
50 g / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
1.50 g | Calcium Chloride (anhydrous) | Water Agt | Mash | 1 hr. | |
4 g | Epsom Salt | Water Agt | Mash | 1 hr. | |
5 g | Gypsum | Water Agt | Mash | 1 hr. | |
13 g | Citric acid | Water Agt | Mash | 1 hr. | |
4 g | Chalk | Water Agt | Mash | 1 hr. | |
10 g | Phosphoric acid | Water Agt | Mash | 1 hr. |
Danstar - Windsor Ale Yeast | ||||||||||||||||
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Omega Yeast Labs - British Ale I OYL-006 | ||||||||||||||||
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$ 0.00 |
Method: co2 CO2 Level: 1.8 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
22 L | Strike | 74 °C | 67 °C | 60 min | |
20 L | Sparge | 80 °C | 75 °C | 20 min | |
Starting Mash Thickness:
2.8 L/kg Starting Grain Temp: 20 °C |
Water | Liters |
---|---|
Strike water volume at mash thickness of 2.8 L/kg | 19.6 |
Mash volume with grains | 24.3 |
Grain absorption losses | -7 |
Remaining sparge water volume (equipment estimates 14.7 L) | 10.4 |
Mash Lauter Tun losses | -0.9 |
Volume increase from sugar/extract (early additions) | 0.9 |
Pre boil volume (equipment estimates 27.4 L) | 23 |
Boil off losses | -7.1 |
Hops absorption losses (first wort, boil, aroma) | -0.3 |
Post boil Volume | 20 |
Going into fermentor | 20 |
Total: | 30 |
Equipment Profile Used: | System Default |