Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
6 lb | United Kingdom - Golden Promise | 37 | 3 | 69.6% | |
1 lb | American - Ashbourne Mild | 36 | 5.3 | 11.6% | |
12 oz | United Kingdom - Crystal 45L | 34 | 45 | 8.7% | |
0.25 lb | United Kingdom - Chocolate | 34 | 425 | 2.9% | |
0.25 lb | United Kingdom - Extra Dark Crystal 120L | 33 | 120 | 2.9% | |
0.25 lb | Canadian - Honey Malt | 37 | 25 | 2.9% | |
1 oz | German - Carafa III | 32 | 535 | 0.7% | |
1 oz | United Kingdom - Roasted Barley | 29 | 550 | 0.7% | |
8.62 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
1 oz | Fuggles | Leaf/Whole | 5.5 | Boil | 60 min | 17.11 | 100% | |
1 oz / $ 0.00 |
Wyeast - Scottish Ale 1728 | ||||||||||||||||
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$ 0.00 |
Method: co2 CO2 Level: 1.02 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
44 | 7 | 18 | 54 | 69 | 72 |
High Bicarbonate Tap Water = 20% RO Water = 100% Gypsum = .3gr/gallon CaCl = .2 gr/gallon Epsom = .2 gr/gallon Salt = .1 gr/gallon Lactic Acid = None Ca = 44 Mg = 7 Na = 18 Sulfate =69 Chloride = 54 Bicarb = 70 Projected mash pH = 5.27 because mineral additions were doubled and all went in mash. * Put all minerals in the mash, so double amounts and put none in the sparge water. The water profile numbers indicate finished water profile .... it will be double in the mash, and diluted back in the kettle. |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
4 gal | Infusion | 162 °F | 155 °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 | 3.23 | 12.9 |
Mash volume with grains | 3.92 | 15.7 |
Grain absorption losses | -1.08 | -4.3 |
Remaining sparge water volume (equipment estimates 6.13 g | 24.5 qt) | 6.09 | 24.4 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 8.04 g | 32.2 qt) | 8 | 32 |
Boil off losses | -1.5 | -6 |
Hops absorption losses (first wort, boil, aroma) | -0.04 | -0.2 |
Post boil Volume | 6.5 | 26 |
Going into fermentor | 6.5 | 26 |
Total: | 9.33 | 37.3 |
Equipment Profile Used: | System Default |