Amount | Fermentable | Cost | PPG | EBC | Bill % |
---|---|---|---|---|---|
4.50 kg | Crisp Malting - Finest Maris Otter | 38 | 6.51 | 62.9% | |
1.30 kg | United Kingdom - Oat Malt | 28 | 3.84 | 18.2% | |
700 g | Crisp Malting - Brown Malt | 32.7 | 171.96 | 9.8% | |
300 g | Crisp Malting - Pale Chocolate | 32.7 | 585.59 | 4.2% | |
150 g | Crisp Malting - Crystal Light - 45L | 33.1 | 118.59 | 2.1% | |
100 g | German - Carafa III | 32 | 1426.18 | 1.4% | |
100 g | Crisp Malting - Chocolate Malt | 32.66 | 1012.56 | 1.4% | |
7,150 g / £ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
10 g | Columbus | Pellet | 15.3 | Boil | 60 min | 9.5 | 4% | |
30 g | centennial | Pellet | 11 | Boil | 10 min | 12.18 | 12% | |
30 g | Centennial | Pellet | 11 | Boil | 5 min | 6.7 | 12% | |
30 g | Columbus | Pellet | 15.3 | Boil | 0 min | 12% | ||
50 g | Centennial | Pellet | 11 | Whirlpool at 80 °C | 20 min | 7.17 | 20% | |
50 g | Mosaic | Pellet | 11.5 | Whirlpool at 80 °C | 20 min | 7.5 | 20% | |
50 g | Mosaic | Pellet | 11.5 | Dry Hop | Day 14 | 20% | ||
250 g / £ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
2 g | Baking Soda | Water Agt | Mash | 1 hr. | |
4 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
10 g | Chalk | Water Agt | Mash | 1 hr. | |
3 g | Gypsum | Water Agt | Mash | 1 hr. |
Wyeast - London ESB Ale 1968 | ||||||||||||||||
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£ 0.00 |
Method: sucrose Amount: 86.7 g Temp: 18 °C CO2 Level: 1.9 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
18 L | sparge | Sparge | 69 °C | 69 °C | 20 min |
15 L | mash | Strike | 75 °C | 69 °C | 60 min |
Starting Mash Thickness:
2.6 L/kg Starting Grain Temp: 20 °C |
Water | Liters |
---|---|
Strike water volume at mash thickness of 2.6 L/kg | 18.6 |
Mash volume with grains | 23.3 |
Grain absorption losses | -7.2 |
Remaining sparge water volume (equipment estimates 19.2 L) | 18 |
Mash Lauter Tun losses | -0.9 |
Pre boil volume (equipment estimates 29.7 L) | 28.5 |
Boil off losses | -5.7 |
Hops absorption losses (first wort, boil, aroma) | -0.5 |
Post boil Volume (equipment estimates 23.5 L) | 24.5 |
Hops absorption losses (whirlpool, hop stand) | -0.5 |
WARNING: Exceeded batch size - reduce boil size | |
Going into fermentor (equipment estimates 24 L) | 23 |
Total: | 36.6 |
Equipment Profile Used: | System Default |