Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
8.50 lb | United Kingdom - Maris Otter Pale | 38 | 3.75 | 68% | |
2.50 lb | American - Pilsner | 37 | 1.8 | 20% | |
1.50 lb | German - CaraFoam | 37 | 1.8 | 12% | |
12.50 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
0.80 oz | Southern Cross | Pellet | 13 | Boil | 60 min | 37.81 | 15.1% | |
0.50 oz | Moutere | Pellet | 19 | Boil | 15 min | 17.14 | 9.4% | |
0.75 oz | Wai-iti | Pellet | 3 | Whirlpool | 15 min | 1.69 | 14.2% | |
0.25 oz | Moutere | Pellet | 19 | Whirlpool | 15 min | 3.56 | 4.7% | |
1 oz | Moutere | Pellet | 19 | Dry Hop | 5 days | 18.9% | ||
1 oz | Taiheke | Pellet | 7 | Dry Hop | 5 days | 18.9% | ||
1 oz | Wai-iti | Pellet | 3 | Dry Hop | 5 days | 18.9% | ||
5.30 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
2 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
6.54 g | Citric acid | Water Agt | Mash | 1 hr. | |
2 g | Epsom Salt | Water Agt | Mash | 1 hr. | |
6 g | Gypsum | Water Agt | Mash | 1 hr. | |
1 g | Salt | Water Agt | Mash | 1 hr. | |
1 each | Whirlfloc | Fining | Boil | 15 min. | |
2.20 g | Yeast Nutrient | Other | Boil | 5 min. |
Danstar - Nottingham Ale Yeast | ||||||||||||||||
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$ 0.00 |
Method: co2 Amount: 8.62 psi Temp: 38 °F CO2 Level: 2.25 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
3.91 gal | Strike | 165 °F | 153 °F | 60 min | |
4.51 gal | Sparge | 168 °F | 168 °F | 15 min | |
Starting Mash Thickness:
1.25 qt/lb Starting Grain Temp: 68 °F |
Water | Gallons | Quarts |
---|---|---|
Strike water volume at mash thickness of 1.25 qt/lb | 3.91 | 15.6 |
Mash volume with grains (equipment estimates 4.87 g | 19.5 qt) | 4.91 | 19.6 |
Grain absorption losses | -1.56 | -6.3 |
Remaining sparge water volume (equipment estimates 4.46 g | 17.8 qt) | 3.91 | 15.6 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 6.55 g | 26.2 qt) | 6 | 24 |
Boil off losses | -1.5 | -6 |
Hops absorption losses (first wort, boil, aroma) | -0.05 | -0.2 |
Post boil Volume | 5 | 20 |
Hops absorption losses (whirlpool, hop stand) | -0.04 | -0.2 |
Top off amount | 0.04 | 0.2 |
Going into fermentor | 5 | 20 |
Total: | 7.81 | 31.3 |
Equipment Profile Used: | System Default |