Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
11 lb | German - Smoked Malt | 37 | 3 | 95.7% | |
4 oz | German - Carafa II - (late boil kettle addition) | 32 | 425 | 2.2% | |
4 oz | German - Melanoidin | 37 | 25 | 2.2% | |
184 oz / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
1 oz | Hallertau Mittelfruh | Pellet | 3.75 | Boil | 60 min | 13.63 | 50% | |
1 oz | Hallertau Mittelfruh | Pellet | 3.75 | Boil | 30 min | 10.47 | 50% | |
2 oz / $ 0.00 |
White Labs - Southern German Lager Yeast WLP838 | ||||||||||||||||
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$ 0.00 |
CO2 Level: 2.37 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
0 | 0 | 0 | 0 | 0 | 0 |
Original Water profile: Brown Balanced (Bru 'N Water) 9.0 gallons RO in Mash, no sparge. 4.4g gypsum 3.6g calcium chloride (60ppm Ca, 10ppm Mg, 8ppm Na, 73ppm SO4, 55ppm Cl, 16ppmHCO3) |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
4 gal | Infusion | 163 °F | 152 °F | 60 min | |
2.7 gal | Sparge | -- | 166 °F | 60 min | |
Starting Mash Thickness:
1.4 qt/lb Starting Grain Temp: 72 °F |
Water | Gallons | Quarts |
---|---|---|
Strike water volume at mash thickness of 1.4 qt/lb | 4.03 | 16.1 |
Mash volume with grains | 4.95 | 19.8 |
Grain absorption losses | -1.44 | -5.8 |
Remaining sparge water volume (equipment estimates 4.24 g | 17 qt) | 3.66 | 14.7 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) | 6 | 24 |
Boil off losses | -1.5 | -6 |
Hops absorption losses (first wort, boil, aroma) | -0.08 | -0.3 |
Post boil Volume (equipment estimates 5 g | 20 qt) | 5.4 | 21.6 |
WARNING: Exceeded batch size - reduce boil size | ||
Going into fermentor (equipment estimates 5.4 g | 21.6 qt) | 5 | 20 |
Total: | 7.69 | 30.8 |
Equipment Profile Used: | System Default |