Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
14 lb | German - Bohemian Pilsner | 38 | 1.9 | 100% | |
14 lb | German - Bohemian Pilsner | 38 | 1.9 | 100% | |
28 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
2 oz | Saaz | Pellet | 3.5 | Boil | 60 min | 10.51 | 33.3% | |
2 oz | Saaz | Pellet | 3.5 | Boil | 30 min | 8.08 | 33.3% | |
1 oz | Saaz | Pellet | 3.5 | Boil | 10 min | 1.91 | 16.7% | |
1 oz | Saaz | Pellet | 3.5 | Boil | 0 min | 16.7% | ||
6 oz / $ 0.00 |
Fermentis - Saflager - German Lager Yeast W-34/70 | ||||||||||||||||
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Fermentis - Saflager - German Lager Yeast W-34/70 | ||||||||||||||||
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$ 0.00 |
CO2 Level: 2.25 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
7 | 3 | 2 | 5 | 5 | 25 |
Water: Reverse osmosis water with 0.68 tsp sodium bicarbonate, 1.75 tsp gypsum, 0.88 tsp calcium chloride, 0.44 tsp magnesium sulfate, and 0.33 tsp canning salt. |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
4.1 gal | Sparge | 153 °F | 152 °F | 60 min | |
4.1 gal | Sparge | 153 °F | 152 °F | 60 min | |
Starting Mash Thickness:
1.5 qt/lb Starting Grain Temp: 148 °F |
Water | Gallons | Quarts |
---|---|---|
WARNING: Mash tun capacity exceeded. Volume required: 12.74 gal (50.96 qt). Suggest reducing strike water volume to 9.76 gal (39.04 qt) and adding 0.74 gal (2.96 qt) sparge/top-off. | 10.5 | 42 |
WARNING: Based on your provided mash thickness (1.5 qt/lb), your strike volume will exceeds the total water needed for the recipe (6.75 g). Reduce mash thickness to 0.95 qt/lb or increase pre-boil volume to 6.75 g. | ||
Strike water volume at mash thickness of 1.5 qt/lb | 10.5 | 42 |
Mash volume with grains (equipment estimates 7.74 g | 31 qt) | 12.74 | 51 |
Grain absorption losses | -3.5 | -14 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 3.23 g | 12.9 qt) | 3 | 12 |
Boil off losses | -1.5 | -6 |
Hops absorption losses (first wort, boil, aroma) | -0.23 | -0.9 |
Post boil Volume | 1.5 | 6 |
Top off amount | 5 | 20 |
Going into fermentor | 6.5 | 26 |
Total: | 6.75 | 27 |
Equipment Profile Used: | System Default |