Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
21 lb | Belgian - Pilsner | 37 | 1.6 | 80% | |
5 lb | Cane Sugar | 46 | 0 | 19% | |
4 oz | German - Acidulated Malt | 27 | 3.4 | 1% | |
26.25 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
4 oz | Saaz | Pellet | 3.5 | Boil | 90 min | 23.29 | 88.9% | |
0.50 oz | Styrian Goldings | Pellet | 5.5 | Boil | 90 min | 4.57 | 11.1% | |
4.50 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
2 each | Whirlfloc | Fining | Boil | 15 min. | |
1 each | Campden Tablet | Water Agt | Mash | -- |
White Labs - Belgian Golden Ale Yeast WLP570 | ||||||||||||||||
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S-04 | ||||||||||||||||
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$ 0.00 |
Method: Force Carb Amount: 12 PSI |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
80 | 5 | 25 | 75 | 80 | 100 |
Use Hillsborough County derived RO water. Add 2 tsp Gypsum, 1/2 tsp Calcium chloride, 1/2 tsp table salt to Mash water. |
Water | Gallons | Quarts |
---|---|---|
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.42 gal (53.68 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.42 gal (5.68 qt) sparge/top-off. | ||
Strike water volume at mash thickness of 1.75 qt/lb | 9.3 | 37.2 |
Mash volume with grains | 11 | 44 |
Grain absorption losses | -2.66 | -10.6 |
Remaining sparge water volume (equipment estimates 6.66 g | 26.6 qt) | 6.24 | 25 |
Mash Lauter Tun losses | -0.25 | -1 |
Volume increase from sugar/extract (early additions) | 0.37 | 1.5 |
Pre boil volume (equipment estimates 13.42 g | 53.7 qt) | 13 | 52 |
Boil off losses | -2.25 | -9 |
Hops absorption losses (first wort, boil, aroma) | -0.17 | -0.7 |
Post boil Volume | 11 | 44 |
Going into fermentor | 11 | 44 |
Total: | 15.54 | 62.1 |
Equipment Profile Used: | System Default |