Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
5.50 kg | New Zealand - Ale Malt | 37.4 | 3.05 | 88.4% | |
0.30 kg | New Zealand - Light Crystal Malt | 35.4 | 31.98 | 4.8% | |
0.12 kg | New Zealand - Dark Chocolate Malt | 32.7 | 659.9 | 1.9% | |
0.30 kg | New Zealand - Toffee Malt | 38.8 | 5.33 | 4.8% | |
6.22 kg / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
21 g | Challenger | Pellet | 8.5 | Boil | 60 min | 23.92 | 56.8% | |
16 g | Challenger | Pellet | 8.5 | Whirlpool | 10 min | 2.96 | 43.2% | |
37 g / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
1 tsp | Irish Moss | Fining | Boil | 10 min. | |
2 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
4 g | Gypsum | Water Agt | Mash | 1 hr. | |
6.35 ml | Lactic acid | Water Agt | Mash | 1 hr. |
Danstar - London ESB Yeast | ||||||||||||||||
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$ 0.00 |
CO2 Level: 1.02 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
15.4 L | Strike | 67 °C | 67 °C | 60 min | |
Starting Mash Thickness:
3 L/kg Starting Grain Temp: 65 °C |
Water | Liters |
---|---|
Strike water volume at mash thickness of 3 L/kg | 18.7 |
Mash volume with grains | 22.8 |
Grain absorption losses | -6.2 |
Remaining sparge water volume (equipment estimates 17.3 L) | 14.5 |
Mash Lauter Tun losses | -0.9 |
Pre boil volume (equipment estimates 28.9 L) | 26 |
Boil off losses | -5.7 |
Hops absorption losses (first wort, boil, aroma) | -0.1 |
Post boil Volume (equipment estimates 23.1 L) | 23.5 |
Hops absorption losses (whirlpool, hop stand) | -0.1 |
WARNING: Exceeded batch size - reduce boil size | |
Going into fermentor (equipment estimates 23.4 L) | 23 |
Total: | 33.1 |
Equipment Profile Used: | System Default |