Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
10 lb | Crisp Malting - Finest Maris Otter | 38 | 3 | 38.5% | |
10 lb | Briess - Wheat Malt, White | 39.1 | 2.5 | 38.5% | |
3 lb | Briess - Rye Malt | 36.8 | 3.7 | 11.5% | |
1 lb | German - CaraFoam | 37 | 1.8 | 3.8% | |
1 lb | Briess - Brewers Oat Flakes | 32.2 | 2.5 | 3.8% | |
1 lb | American - Caramel / Crystal 20L | 35 | 20 | 3.8% | |
26 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
1 oz | Centennial | Leaf/Whole | 10 | Boil | 90 min | 13.29 | 33.3% | |
1 oz | Centennial | Leaf/Whole | 10 | Whirlpool | 5 min | 2.68 | 33.3% | |
1 oz | Cascade | Pellet | 7 | Whirlpool | 0 min | 1.87 | 33.3% | |
3 oz / $ 0.00 |
White Labs - Belgian Golden Ale Yeast WLP570 | ||||||||||||||||
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$ 0.00 |
CO2 Level: 2.2 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
Infusion | 65 °F | 150 °F | 60 min | ||
Decoction | 150 °F | 170 °F | 10 min | ||
Starting Mash Thickness:
1.5 qt/lb |
Water | Gallons | Quarts |
---|---|---|
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 15.09 gal (60.35 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 3.09 gal (12.35 qt) sparge/top-off. | ||
Strike water volume at mash thickness of 1.5 qt/lb | 9.75 | 39 |
Mash volume with grains (equipment estimates 10.56 g | 42.2 qt) | 11.83 | 47.3 |
Grain absorption losses | -3.25 | -13 |
Remaining sparge water volume (equipment estimates 8.84 g | 35.4 qt) | 8.75 | 35 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 15.09 g | 60.4 qt) | 15 | 60 |
Boil off losses | -2.25 | -9 |
Hops absorption losses (first wort, boil, aroma) | -0.04 | -0.2 |
Post boil Volume | 12.8 | 51.2 |
Hops absorption losses (whirlpool, hop stand) | -0.08 | -0.3 |
Top off amount | 1.28 | 5.1 |
Going into fermentor | 14 | 56 |
Total: | 18.5 | 74 |
Equipment Profile Used: | System Default |