Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
13 lb | United Kingdom - Maris Otter Pale | 38 | 3.75 | 67.5% | |
8 oz | American - Chocolate | 29 | 350 | 2.6% | |
6 oz | American - Caramel / Crystal 60L | 34 | 60 | 1.9% | |
6 oz | United Kingdom - Roasted Barley | 29 | 550 | 1.9% | |
1 lb | American - Carapils (Dextrine Malt) | 33 | 1.8 | 5.2% | |
1 lb | Candi Syrup - Belgian Candi Syrup - Dark (80L) | 32 | 80 | 5.2% | |
2 lb | Briess - DME Pale Ale | 45 | 6 | 10.4% | |
1 lb | Molasses | 36 | 80 | 5.2% | |
19.25 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
1 oz | Hallertau Hersbrucker | Pellet | 4 | First Wort | 60 min | 11.34 | 28.6% | |
1.50 oz | Hallertau Hersbrucker | Pellet | 4 | Boil | 60 min | 14.46 | 42.9% | |
1 oz | Fuggles | Pellet | 4.5 | Boil | 20 min | 6.57 | 28.6% | |
3.50 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
6 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
6 g | Gypsum | Water Agt | Mash | 1 hr. |
White Labs - Trappist Ale Yeast WLP500 | ||||||||||||||||
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$ 0.00 |
Method: co2 CO2 Level: 2.52 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
98.9 | 0 | 0 | 94.4 | 109.2 | 0 |
6 g gypsum 6 g calcium chloride 4 g of each in strike water, remainder in Sparge. |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
5.7 gal | Strike | 164 °F | 148 °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 | 5.72 | 22.9 |
Mash volume with grains | 6.94 | 27.8 |
Grain absorption losses | -1.91 | -7.6 |
Remaining sparge water volume | 2.62 | 10.5 |
Mash Lauter Tun losses | -0.25 | -1 |
Volume increase from sugar/extract (early additions) | 0.32 | 1.3 |
Pre boil volume (equipment estimates 8.13 g | 32.5 qt) | 6.5 | 26 |
Boil off losses | -2.25 | -9 |
Hops absorption losses (first wort, boil, aroma) | -0.13 | -0.5 |
Post boil volume (equipment estimates 4.12 g | 16.5 qt) | 5.75 | 23 |
Estimated amount in fermentor | 5.75 | 23 |
Total: | 8.33 | 33.3 |
Equipment Profile Used: | System Default |