Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
12 lb | United Kingdom - Maris Otter Pale | 38 | 3.75 | 61.5% | |
1 lb | American - Caramel / Crystal 60L | 34 | 60 | 5.1% | |
1 lb | Munich | 37 | 6 | 5.1% | |
1 lb | American - Roasted Barley | 33 | 300 | 5.1% | |
1 lb | Briess - Barley, Flaked | 32.2 | 1.4 | 5.1% | |
1 lb | Flaked Oats | 33 | 2.2 | 5.1% | |
1 lb | Belgian Candi Sugar - Dark (275L) - (late boil kettle addition) | 38 | 275 | 5.1% | |
1 lb | Lactose (Milk Sugar) - (late boil kettle addition) | 41 | 1 | 5.1% | |
8 oz | Belgian - Special B | 34 | 115 | 2.6% | |
19.50 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
1 oz | Magnum | Pellet | 15 | Boil | 60 min | 40.71 | 50% | |
1 oz | East Kent Goldings | Pellet | 4.7 | Boil | 30 min | 9.8 | 50% | |
2 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
9 g | Chalk | Water Agt | Mash | 1 hr. | |
7 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
4 g | Epsom Salt | Water Agt | Mash | 1 hr. | |
8 g | Gypsum | Water Agt | Mash | 1 hr. | |
4 g | Table Salt | Water Agt | Mash | 1 hr. | |
6 g | Baking Soda | Water Agt | Mash | 1 hr. | |
9.84 ml | Lactic acid | Water Agt | Mash | 1 hr. |
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST | ||||||||||||||||
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$ 0.00 |
CO2 Level: 2.75 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
22 qt | 212 °F | 153 °F | 60 min | ||
2 gal | Batch Sparge | 212 °F | 168 °F | 15 min | |
2 gal | Sparge | 180 °F | -- | -- | |
Starting Mash Thickness:
1.25 qt/lb Starting Grain Temp: 65 °F |
Water | Gallons | Quarts |
---|---|---|
Strike water volume at mash thickness of 1.25 qt/lb | 5.47 | 21.9 |
Mash volume with grains | 6.87 | 27.5 |
Grain absorption losses | -2.19 | -8.8 |
Remaining sparge water volume (equipment estimates 4.63 g | 18.5 qt) | 4.47 | 17.9 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 7.66 g | 30.7 qt) | 7.5 | 30 |
Volume increase from sugar/extract (late additions) | 0.16 | 0.6 |
Boil off losses | -2.25 | -9 |
Hops absorption losses (first wort, boil, aroma) | -0.08 | -0.3 |
Post boil Volume (equipment estimates 5.5 g | 22 qt) | 6 | 24 |
WARNING: Exceeded batch size - reduce boil size | ||
Going into fermentor (equipment estimates 6 g | 24 qt) | 5.5 | 22 |
Total: | 9.94 | 39.8 |
Equipment Profile Used: | System Default |