Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
12 lb | German - Pale Ale | 39 | 2.3 | 85.7% | |
1 lb | German - Carapils | 35 | 1.3 | 7.1% | |
1 lb | American - White Wheat | 40 | 2.8 | 7.1% | |
14 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
28 g | Magnum | Pellet | 11 | Boil at 212 °F | 60 min | 28.73 | 10.9% | |
57 g | Galaxy | Pellet | 16 | Boil at 212 °F | 1 min | 3.67 | 22.3% | |
57 g | Galaxy | Pellet | 16 | Whirlpool at 170 °F | 10 min | 9.64 | 22.3% | |
114 g | Galaxy | Pellet | 16 | Dry Hop | Day 4 | 44.5% | ||
256 g / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
1 each | Whirlfloc | Water Agt | Boil | 10 min. | |
2.50 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
8 g | Gypsum | Water Agt | Mash | 1 hr. | |
1 g | Table Salt | Water Agt | Mash | 1 hr. | |
3.62 g | Citric acid | Water Agt | Mash | 1 hr. | |
2.20 g | Wyeast - Beer Nutrient | Water Agt | Boil | 10 min. |
Imperial Yeast - Imperial Yeast - A44 Kvieking | ||||||||||||||||
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$ 0.00 |
CO2 Level: 2.25 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
7 gal | Strike | 161 °F | 150 °F | 60 min | |
Starting Mash Thickness:
2 qt/lb Starting Grain Temp: 67 °F |
Water | Gallons | Quarts |
---|---|---|
Strike water volume at mash thickness of 2 qt/lb | 7 | 28 |
Mash volume with grains (equipment estimates 8.04 g | 32.2 qt) | 8.12 | 32.5 |
Grain absorption losses | -1.75 | -7 |
Remaining sparge water volume (equipment estimates 3.61 g | 14.4 qt) | 3 | 12 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 8.61 g | 34.4 qt) | 8 | 32 |
Boil off losses | -1.5 | -6 |
Hops absorption losses (first wort, boil, aroma) | -0.11 | -0.4 |
Post boil Volume | 7 | 28 |
Hops absorption losses (whirlpool, hop stand) | -0.08 | -0.3 |
Top off amount | 0.08 | 0.3 |
Going into fermentor | 7 | 28 |
Total: | 10 | 40 |
Equipment Profile Used: | System Default |