Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
10 lb | Rahr - Standard 2-Row | 36.8 | 1.8 | 74.1% | |
1 lb | Crisp Malting - Finest Maris Otter | 38 | 3 | 7.4% | |
1.70 lb | Flaked Oats | 33 | 2.2 | 12.6% | |
0.40 lb | Flaked Rye | 36 | 2.8 | 3% | |
0.40 lb | Lactose (Milk Sugar) - (late boil kettle addition) | 41 | 1 | 3% | |
13.50 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
0.70 oz | Mosaic | Pellet | 12.5 | First Wort | 0 min | 34.4 | 5.1% | |
1.50 oz | Mosaic | Pellet | 12.5 | Whirlpool at 170 °F | 30 min | 8.71 | 10.9% | |
1.50 oz | Citra | Pellet | 11 | Whirlpool at 170 °F | 30 min | 7.66 | 10.9% | |
2 oz | Citra | Pellet | 11 | Dry Hop | Day 3 | 16.48 | 14.6% | |
4 oz | Azacca | Pellet | 15 | Dry Hop | Day 3 | 29.2% | ||
4 oz | Mosaic | Pellet | 12.5 | Dry Hop | Day 3 | 29.2% | ||
13.70 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
1 each | Campden tablet | Water Agt | Mash | 0 min. | |
0.50 tsp | Yeast nutrient | Fining | Boil | 0 min. | |
12 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
1 g | Epsom Salt | Water Agt | Mash | 1 hr. | |
4.10 g | Gypsum | Water Agt | Mash | 1 hr. | |
0.20 g | Table Salt | Water Agt | Mash | 1 hr. | |
4 ml | Lactic acid | Water Agt | Mash | 1 hr. |
GigaYeast - Vermont IPA Yeast | ||||||||||||||||
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$ 0.00 |
CO2 Level: 2.25 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
4.91 gal | Strike | 162 °F | 150 °F | 60 min | |
3.51 gal | Sparge | 168 °F | 168 °F | 60 min | |
Starting Mash Thickness:
1.5 qt/lb Starting Grain Temp: 65 °F |
Water | Gallons | Quarts |
---|---|---|
Strike water volume at mash thickness of 1.5 qt/lb | 4.91 | 19.7 |
Mash volume with grains | 5.96 | 23.8 |
Grain absorption losses | -1.64 | -6.6 |
Remaining sparge water volume (equipment estimates 3.57 g | 14.3 qt) | 3.48 | 13.9 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 6.59 g | 26.4 qt) | 6.5 | 26 |
Volume increase from sugar/extract (late additions) | 0.03 | 0.1 |
Boil off losses | -1.5 | -6 |
Hops absorption losses (first wort, boil, aroma) | -0.03 | -0.1 |
Post boil Volume | 5.1 | 20.4 |
Hops absorption losses (whirlpool, hop stand) | -0.11 | -0.5 |
Top off amount | 0.01 | 0.1 |
Going into fermentor | 5 | 20 |
Total: | 8.39 | 33.6 |
Equipment Profile Used: | System Default |