Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
5 lb | Grouse Malt House - Pale Millet Malt (gluten free) | 29 | 2.8 | 23.5% | |
3.30 lb | White Sorghum Syrup - Gluten Free - (late boil kettle addition) | 37 | 1.5 | 15.5% | |
0.50 lb | Maltodextrin - (late boil kettle addition) | 39 | 0 | 2.3% | |
3 lb | Rice Hulls | 0 | 0 | 14.1% | |
5 lb | Grouse Malt House - Vienna Millet Malt | 31 | 2.8 | 23.5% | |
2 lb | Grouse Malt House - Munich Millet Malt | 28 | 2.8 | 9.4% | |
2 lb | Grouse Malt House - Organic Roasted Buckwheat Malt | 30 | 32 | 9.4% | |
0.50 lb | Eckert Malting - Gas Hog Rice Malt - (late boil kettle addition) | 21 | 375 | 2.3% | |
21.30 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
0.50 oz | Hallertau Blanc | Pellet | 10 | Boil | 60 min | 16.83 | 7.1% | |
0.50 oz | Hallertau Blanc | Pellet | 10 | Boil | 15 min | 8.35 | 7.1% | |
1 oz | Calypso | Pellet | 13 | Boil | 15 min | 21.71 | 14.3% | |
0.50 oz | Simcoe | Pellet | 12.7 | Boil | 15 min | 10.6 | 7.1% | |
1 oz | Hallertau Blanc | Pellet | 10 | Whirlpool at 170 °F | 20 min | 3.62 | 14.3% | |
1 oz | Calypso | Pellet | 13 | Whirlpool at 170 °F | 20 min | 4.71 | 14.3% | |
2.50 oz | Simcoe | Pellet | 12.7 | Whirlpool at 170 °F | 20 min | 11.49 | 35.7% | |
7 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
4.50 g | Chalk | Water Agt | Mash | 1 hr. | |
3.50 g | Calcium Chloride (anhydrous) | Water Agt | Mash | 1 hr. | |
1.50 g | Epsom Salt | Water Agt | Mash | 1 hr. | |
3.50 g | Gypsum | Water Agt | Mash | 1 hr. | |
0.50 g | Baking Soda | Water Agt | Mash | 1 hr. | |
7.58 ml | Lactic acid | Water Agt | Mash | 1 hr. |
White Labs - German Bock Lager Yeast WLP833 | ||||||||||||||||
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$ 0.00 |
Method: co2 Amount: 4.93 psi Temp: 38 °F CO2 Level: 1.9 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
27 qt | Temperature | -- | 154 °F | 60 min | |
Temperature | -- | 163 °F | 60 min | ||
12 qt | Fly Sparge | -- | 175 °F | -- | |
Starting Mash Thickness:
1.5 qt/lb |
Water | Gallons | Quarts |
---|---|---|
Strike water volume at mash thickness of 1.5 qt/lb | 6.38 | 25.5 |
Mash volume with grains | 7.74 | 30.9 |
Grain absorption losses | -2.13 | -8.5 |
Remaining sparge water volume (equipment estimates 3.4 g | 13.6 qt) | 3.5 | 14 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 7.4 g | 29.6 qt) | 7.5 | 30 |
Volume increase from sugar/extract (late additions) | 0.36 | 1.5 |
Boil off losses | -1.5 | -6 |
Hops absorption losses (first wort, boil, aroma) | -0.09 | -0.4 |
Post boil Volume (equipment estimates 6.17 g | 24.7 qt) | 6.4 | 25.6 |
Hops absorption losses (whirlpool, hop stand) | -0.17 | -0.7 |
WARNING: Exceeded batch size - reduce boil size | ||
Going into fermentor (equipment estimates 6.23 g | 24.9 qt) | 6 | 24 |
Total: | 9.88 | 39.5 |
Equipment Profile Used: | System Default |