Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
4.14 kg | Crisp Malting - Finest Maris Otter | 38 | 3 | 77.5% | |
0.29 kg | New Zealand - Light Crystal Malt | 35.4 | 31.98 | 5.4% | |
0.26 kg | New Zealand - Toffee Malt | 38.8 | 5.33 | 4.9% | |
0.18 kg | Flaked Wheat | 34 | 2 | 3.4% | |
0.47 kg | Flaked Oats | 33 | 2.2 | 8.8% | |
5.34 kg / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
25 g | Nelson Sauvin | Pellet | 12.5 | Boil | 10 min | 13.67 | 7.7% | |
50 g | Lemondrop | Pellet | 6 | Whirlpool at 80 °C | 15 min | 3.91 | 15.4% | |
50 g | Nelson Sauvin | Pellet | 12.5 | Whirlpool at 80 °C | 15 min | 8.15 | 15.4% | |
100 g | Nelson Sauvin | Pellet | 12.5 | Dry Hop | 4 days | 30.8% | ||
100 g | Lemondrop | Pellet | 6 | Dry Hop | 4 days | 30.8% | ||
325 g / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
3 g | Gypsum | Water Agt | Mash | 1 hr. | |
1 g | Calcium Chloride (anhydrous) | Water Agt | Mash | 1 hr. | |
3.82 ml | Lactic acid | Water Agt | Mash | 1 hr. |
White Labs - East Coast Ale Yeast WLP008 | ||||||||||||||||
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$ 0.00 |
CO2 Level: 2.45 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
Infusion | -- | 65 °C | -- | ||
12.7 L | Strike | 74 °C | 67 °C | 60 min | |
Starting Mash Thickness:
2.7 L/kg Starting Grain Temp: 18 °C |
Water | Liters |
---|---|
Strike water volume at mash thickness of 2.7 L/kg | 14.4 |
Mash volume with grains (equipment estimates 12.4 L) | 17.9 |
Grain absorption losses | -5.3 |
Remaining sparge water volume (equipment estimates 15.6 L) | 18.8 |
Mash Lauter Tun losses | -0.9 |
Pre boil volume (equipment estimates 23.8 L) | 27 |
Boil off losses | -5.7 |
Hops absorption losses (first wort, boil, aroma) | -0.1 |
Post boil Volume | 18 |
Hops absorption losses (whirlpool, hop stand) | -0.5 |
Top off amount | 5.5 |
Going into fermentor | 23 |
Total: | 33.2 |
Equipment Profile Used: | System Default |