Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
2.50 lb | German - Pilsner | 38 | 1.6 | 31.3% | |
0.50 lb | American - Munich - 60L | 33 | 60 | 6.3% | |
1 lb | United Kingdom - Oat Malt | 28 | 2 | 12.5% | |
0.30 lb | Belgian - Aromatic | 33 | 38 | 3.8% | |
0.25 lb | Belgian - CaraMunich | 33 | 50 | 3.1% | |
0.25 lb | German - Melanoidin | 37 | 25 | 3.1% | |
0.25 lb | Belgian - Special B | 34 | 115 | 3.1% | |
0.75 lb | Candi Syrup - Belgian Candi Syrup - Brun Foncé | 42 | 22 | 9.4% | |
2.20 lb | Briess - DME Golden Light | 44.6 | 4 | 27.5% | |
8 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
0.50 oz | Domestic Hallertau | Pellet | 3.9 | Boil | 30 min | 5.28 | 50% | |
0.50 oz | Domestic Hallertau | Pellet | 3.9 | Boil | 0 min | 50% | ||
1 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
9 g | Calcium Chloride (anhydrous) | Water Agt | Sparge | 0 min. | |
5 g | Gypsum | Water Agt | Sparge | 0 min. | |
9 g | Baking Soda | Water Agt | Sparge | 0 min. | |
2 oz | Phosphoric acid | Water Agt | Mash | 0 min. | |
2 each | Whirlfloc | Water Agt | Boil | 10 min. |
White Labs - Trappist Ale Yeast WLP500 | ||||||||||||||||
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The Yeast Bay - Mélange - Sour Blend | ||||||||||||||||
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$ 0.00 |
CO2 Level: 3.5 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
2 gal | Strike | 167 °F | 152 °F | 60 min | |
7.4 qt | Sparge | 175 °F | -- | 20 min | |
Starting Mash Thickness:
1 qt/lb Starting Grain Temp: 75 °F |
Water | Gallons | Quarts |
---|---|---|
Strike water volume at mash thickness of 1 qt/lb | 1.26 | 5.1 |
Mash volume with grains (equipment estimates 1.47 g | 5.9 qt) | 1.67 | 6.7 |
Grain absorption losses | -0.63 | -2.5 |
Remaining sparge water volume (equipment estimates 7.48 g | 29.9 qt) | 6.89 | 27.6 |
Mash Lauter Tun losses | -0.25 | -1 |
Volume increase from sugar/extract (early additions) | 0.22 | 0.9 |
Pre boil volume (equipment estimates 8.09 g | 32.4 qt) | 7.5 | 30 |
Boil off losses | -2.25 | -9 |
Hops absorption losses (first wort, boil, aroma) | -0.04 | -0.2 |
Post boil Volume | 5.8 | 23.2 |
Top off amount | 0.2 | 0.8 |
Going into fermentor | 6 | 24 |
Total: | 8.16 | 32.6 |
Equipment Profile Used: | System Default |