Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
10 lb | Briess - American - Full Pint Brewers Malt | 37.3 | 1.7 | 58.8% | |
5 lb | Finland - Dark Ale Malt | 35.9 | 13.7 | 29.4% | |
1 lb | Viking - Finland - Wheat | 38 | 2.5 | 5.9% | |
1 lb | Cane Sugar - (late boil kettle addition) | 46 | 0 | 5.9% | |
17 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
50 g | Northern Brewer - Cascade | Pellet | 7.9 | Boil | 60 min | 40.21 | 38.5% | |
50 g | glacier | Pellet | 4.5 | Aroma | 10 min | 8.31 | 38.5% | |
30 g | glacier | Pellet | 4.5 | Dry Hop | 0 days | 23.1% | ||
130 g / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
30 g | Gypsum | Water Agt | Mash | 90 min. | |
1 tsp | Irish Moss | Fining | Boil | 10 min. | |
8 g | Magnesium Chloride | Water Agt | Mash | 0 min. | |
10 g | Baking Soda | Water Agt | Mash | 0 min. |
Wyeast - West Yorkshire 1469 | ||||||||||||||||
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$ 0.00 |
Method: dextrose Amount: 3.8 oz Temp: 50 °F CO2 Level: 2.2 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
270 | 41 | 113 | 85 | 720 | 270 |
Water adds to target Burton on Trent |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
7 gal | stir in | Strike | 155 °F | 150 °F | 10 min |
stir and recirculate | Temperature | 150 °F | 150 °F | 70 min | |
pull basket and drain | Temperature | 150 °F | 170 °F | 10 min | |
Starting Mash Thickness:
2.06 qt/lb Starting Grain Temp: 74 °F |
Water | Gallons | Quarts |
---|---|---|
Strike water volume at mash thickness of 2.06 qt/lb | 5.67 | 22.7 |
Mash volume with grains | 6.55 | 26.2 |
Grain absorption losses | -1.38 | -5.5 |
Remaining sparge water volume (equipment estimates 3.1 g | 12.4 qt) | 2.04 | 8.2 |
Mash Lauter Tun losses | -0.25 | -1 |
Volume increase from sugar/extract (early additions) | 0.42 | 1.7 |
Pre boil volume (equipment estimates 7.56 g | 30.2 qt) | 6.5 | 26 |
Volume increase from sugar/extract (late additions) | 0.07 | 0.3 |
Boil off losses | -1.5 | -6 |
Hops absorption losses (first wort, boil, aroma) | -0.13 | -0.5 |
Post boil Volume | 6 | 24 |
Going into fermentor | 6 | 24 |
Total: | 7.71 | 30.8 |
Equipment Profile Used: | System Default |