Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
3 lb | Cane Sugar | 46 | 0 | 42.1% | |
1 lb | Candi Syrup - Belgian Candi Syrup - D-45 | 32 | 45 | 14% | |
10 oz | Invert Sugar Syrup | 36 | 1 | 8.8% | |
0.50 lb | Lemon juice - (late boil kettle addition) | 1 | 0 | 7% | |
0.50 lb | Lime juice - (late boil kettle addition) | 0.45 | 0 | 7% | |
0.50 lb | Pineapple | 5.85 | 0 | 7% | |
1 lb | Dry Malt Extract - Light | 42 | 4 | 14% | |
7.12 lbs / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
1 tsp | Tartaric acid | Water Agt | Mash | 0 min. | |
2.50 lb | Whole Ginger (Purreed) | Spice | Boil | 30 min. | |
1 lb | Chopped Ginger | Herb | Secondary | 0 min. | |
1 tsp | Nutmeg | Spice | Boil | 0 min. |
Danstar - Nottingham Ale Yeast | ||||||||||||||||
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$ 0.00 |
CO2 Level: 0 Volumes |
Water | Gallons | Quarts |
---|---|---|
Boil water added to kettle (equipment estimates 2.93 g | 11.7 qt) | 3 | 12 |
Volume increase from sugar/extract (early additions) | 0.5 | 2 |
Pre boil volume (equipment estimates 3.43 g | 13.7 qt) | 3.5 | 14 |
Volume increase from sugar/extract (late additions) | 0.12 | 0.5 |
Boil off losses | -0.75 | -3 |
Post boil volume | 2.8 | 11.2 |
Top off amount | 2.7 | 10.8 |
Going into fermentor | 5.5 | 22 |
Total: | 5.7 | 22.8 |
Equipment Profile Used: | System Default |