Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
3 kg | Crisp Malting - Finest Maris Otter | 38 | 3 | 75% | |
0.30 kg | Crisp Malting - Crystal Light - 45L | 33.1 | 45 | 7.5% | |
0.20 kg | United Kingdom - Chocolate - (late mash tun addition) | 34 | 425 | 5% | |
0.50 kg | Crisp Malting - Brown Malt | 32.7 | 65 | 12.5% | |
4 kg / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
30 g | East Kent Goldings | Pellet | 5 | Boil | 60 min | 29.92 | 100% | |
30 g / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
2.50 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
2 g | Gypsum | Water Agt | Mash | 1 hr. | |
0.70 g | Table Salt | Water Agt | Mash | 1 hr. | |
3.36 ml | Phosphoric acid | Water Agt | Mash | 1 hr. |
Wyeast - London Ale 1028 | ||||||||||||||||
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$ 0.00 |
Method: sucrose Amount: 60.1 g Temp: 20 °C CO2 Level: 1.8 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
20 L | Strike | 69 °C | 67 °C | 60 min | |
2 L | Batch Sparge | -- | -- | -- |
Water | Liters |
---|---|
Total strike volume | 24.9 |
Mash volume with grains | 27.5 |
Grain absorption losses | -4 |
Mash Lauter Tun losses | -0.9 |
Pre boil volume (equipment estimates 21.9 L) | 20 |
Boil off losses | -5.7 |
Hops absorption losses (first wort, boil, aroma) | -0.2 |
Post boil volume (equipment estimates 14.2 L) | 16 |
Estimated amount in fermentor | 16 |
Total: | 24.9 |
Equipment Profile Used: | System Default |