Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
5 kg | American - Pilsner | 37 | 1.8 | 73.5% | |
1 kg | Finland - Wheat Malt | 38 | 2 | 14.7% | |
0.40 kg | New Zealand - Rolled Oats | 12.4 | 1.4 | 5.9% | |
0.40 kg | Maltodextrin | 39 | 0 | 5.9% | |
6.80 kg / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
22 g | Citra | Pellet | 11 | Boil | 45 min | 25.52 | 5.2% | |
100 g | Sabro | Pellet | 14.5 | Dry Hop | Day 7 | 23.7% | ||
200 g | Vic Secret | Pellet | 15.5 | Dry Hop | Day 4 | 47.4% | ||
100 g | HBC 472 | Pellet | 10.5 | Dry Hop | Day 7 | 23.7% | ||
422 g / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
1.91 g | Chalk | Water Agt | Mash | 1 hr. | |
2.07 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
1.20 g | Epsom Salt | Water Agt | Mash | 1 hr. | |
11.21 g | Gypsum | Water Agt | Mash | 1 hr. | |
50 g | Phosphoric acid | Water Agt | Mash | 1 hr. |
Omega Yeast Labs - British Ale V OYL-011 | ||||||||||||||||
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$ 0.00 |
Method: co2 CO2 Level: 2.35 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
75 | 5 | 24 | 50 | 200 | 100 |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
19.6 L | Strike | 74 °C | 67 °C | 60 min | |
15 L | Sparge | 80 °C | 75 °C | 20 min | |
Starting Mash Thickness:
2.8 L/kg Starting Grain Temp: 20 °C |
Water | Liters |
---|---|
Strike water volume at mash thickness of 2.8 L/kg | 17.9 |
Mash volume with grains (equipment estimates 19.1 L) | 22.1 |
Grain absorption losses | -6.4 |
Remaining sparge water volume (equipment estimates 11.9 L) | 12.1 |
Mash Lauter Tun losses | -0.9 |
Volume increase from sugar/extract (early additions) | 0.3 |
Pre boil volume (equipment estimates 22.8 L) | 23 |
Boil off losses | -5.7 |
Hops absorption losses (first wort, boil, aroma) | -0.1 |
Post boil Volume | 17 |
Top off amount | 3 |
Going into fermentor | 20 |
Total: | 30 |
Equipment Profile Used: | System Default |