Amount | Fermentable | Cost | PPG | EBC | Bill % |
---|---|---|---|---|---|
3.20 kg | United Kingdom - Maris Otter Pale | 38 | 7.04 | 85.3% | |
300 g | United Kingdom - Crystal 60L | 34 | 175.16 | 8% | |
100 g | United Kingdom - Chocolate | 34 | 1100.62 | 2.7% | |
150 g | Belgian - Biscuit | 35 | 50.01 | 4% | |
3,750 g / £ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
16 g | Progress | Pellet | 5.8 | Boil | 60 min | 14.05 | 42.1% | |
12 g | East Kent Goldings | Pellet | 4 | Boil | 10 min | 4.26 | 31.6% | |
10 g | Progress | Pellet | 5.8 | Aroma | 10 min | 5.15 | 26.3% | |
38 g / £ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
1 each | Whirlfloc | Fining | Boil | 15 min. | |
4 g | Salt | Water Agt | Mash | 1 hr. |
Lallemand - London ESB | ||||||||||||||||
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£ 0.00 |
Method: co2 Amount: 0.98 bar Temp: 20 °C CO2 Level: 1.65 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
99 | 10 | 90 | 140 | 104 | 338.4 |
40l water prepared the night before brew day Additions to E&S tap water: 1 X Campden tablet 4 mg (0.6 tsp) sodium chloride (to accentuate maltiness) |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
14.96 L | Strike | 68 °C | 67 °C | 60 min | |
13.08 L | Sparge | 76 °C | 76 °C | 15 min | |
Starting Mash Thickness:
4 L/kg Starting Grain Temp: 18 °C |
Water | Liters |
---|---|
Strike water volume at mash thickness of 4 L/kg | 15 |
Mash volume with grains | 17.5 |
Grain absorption losses | -3.8 |
Remaining sparge water volume (equipment estimates 14.5 L) | 13.9 |
Mash Lauter Tun losses | -0.9 |
Pre boil volume (equipment estimates 24.9 L) | 24.2 |
Boil off losses | -5.7 |
Hops absorption losses (first wort, boil, aroma) | -0.2 |
Post boil Volume (equipment estimates 19 L) | 22.2 |
WARNING: Exceeded batch size - reduce boil size | |
Going into fermentor (equipment estimates 22.2 L) | 19 |
Total: | 28.9 |
Equipment Profile Used: | System Default |