Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
10 lb | United Kingdom - Maris Otter Pale | 38 | 3.75 | 75.1% | |
1 lb | United Kingdom - Crystal 60L | 34 | 60 | 7.5% | |
9 oz | German - Carafa III | 32 | 535 | 4.2% | |
12 oz | Flaked Oats | 33 | 2.2 | 5.6% | |
7 oz | German - Carapils | 35 | 1.3 | 3.3% | |
8 oz | United Kingdom - Chocolate | 34 | 425 | 3.8% | |
1 oz | American - Caramel / Crystal 80L | 33 | 80 | 0.5% | |
213 oz / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
1 oz | Willamette | Pellet | 3.8 | Boil | 60 min | 11.89 | 40% | |
1.20 oz | East Kent Goldings | Pellet | 4.5 | Boil | 60 min | 16.9 | 48% | |
0.30 oz | East Kent Goldings | Pellet | 4.5 | Boil | 15 min | 2.1 | 12% | |
2.50 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
1 each | Whirlfloc | Water Agt | Boil | 15 min. | |
8 oz | Caro Syrup | Flavor | Boil | 15 min. | |
6 oz | Ghirardelli 92% Cacao | Flavor | Boil | 15 min. | |
12 oz | Lactose | Water Agt | Boil | 15 min. | |
4 oz | Table Sugar | Flavor | Boil | 15 min. | |
0.50 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
0.30 g | Calcium Chloride (dihydrate) | Water Agt | Sparge | 25 min. | |
0.50 g | Epsom Salt | Water Agt | Mash | 1 hr. | |
0.30 g | Epsom Salt | Water Agt | Sparge | 25 min. | |
1.40 g | Gypsum | Water Agt | Mash | 1 hr. | |
0.90 g | Gypsum | Water Agt | Sparge | 25 min. | |
24 oz | Brewed Coffee | Flavor | Secondary | 0 min. | |
2.25 g | Baking Soda | Water Agt | Mash | 1 hr. | |
0.30 g | Table Salt | Water Agt | Sparge | 25 min. | |
0.50 g | Table Salt | Water Agt | Mash | 1 hr. | |
0.70 g | Slaked Lime | Water Agt | Mash | 1 hr. | |
2 tsp | Cook's Chocolate Extract | Flavor | Secondary | 0 min. | |
18 oz | Coffee | Flavor | Secondary | 0 min. |
Wyeast - London Ale III 1318 | ||||||||||||||||
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$ 0.00 |
Method: co2 Amount: 7.26 psi Temp: 34 °F CO2 Level: 2.3 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
50 | 10 | 33 | 44 | 57 | 144 |
David, Either of those profiles is moderately mineralized and should provide good results. They are fairly similar in their flavor ions too. I would lean to the Black Balanced profile as a first guess since it provides a bit more sodium which can help accentuate sweetness at low concentration. Don't worry too much about the sulfate content in that profile, it won't over-ride the sweetness as long as your hop bittering is appropriate. If you really want the sweetness to be pronounced, use the Black Malty profile. Don't worry too much about the bicarbonate concentration target. Its only a first guess and you are likely to have to increase or reduce that ion to get your mash pH prediction where you want it. For Sweet Stout, definitely keep the target in the 5.4 to 5.5 range and it will help smooth the overall flavor. Thanks for the support. Martin Brungard Carmel, IN |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
4.5 gal | Strike | 166 °F | 154 °F | 60 min | |
3 gal | Batch Sparge | 154 °F | 168 °F | 25 min | |
Starting Mash Thickness:
1.44 qt/lb Starting Grain Temp: 68 °F |
Water | Gallons | Quarts |
---|---|---|
Strike water volume at mash thickness of 1.44 qt/lb | 4.79 | 19.2 |
Mash volume with grains | 5.86 | 23.4 |
Grain absorption losses | -1.66 | -6.7 |
Remaining sparge water volume (equipment estimates 5.47 g | 21.9 qt) | 4.62 | 18.5 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 8.34 g | 33.4 qt) | 7.5 | 30 |
Boil off losses | -2.25 | -9 |
Hops absorption losses (first wort, boil, aroma) | -0.09 | -0.4 |
Post boil Volume | 6 | 24 |
Going into fermentor | 6 | 24 |
Total: | 9.41 | 37.7 |
Equipment Profile Used: | System Default |