Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
1,200 g | United Kingdom - Maris Otter Pale | 38 | 3.75 | 85.7% | |
100 g | Flaked Wheat | 34 | 2 | 7.1% | |
100 g | Cane Sugar | 46 | 0 | 7.1% | |
1,400 g / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
3 ml | Lactic acid | Water Agt | Mash | 1 hr. | |
4 g | Coriander | Spice | Boil | 10 min. | |
7 g | Sea Salt | Spice | Boil | 10 min. | |
2 ml | Lactic acid | Water Agt | Sparge | 1 hr. | |
2 each | Orange | Flavor | Boil | 30 min. | |
2 each | Orange Peel | Flavor | Boil | 30 min. | |
1 each | Orange + Peel | Flavor | Secondary | 6 days | |
1 each | Blood Orange + Peel | Flavor | Secondary | 6 days | |
1 each | Kiwi | Flavor | Secondary | 6 days | |
10 g | Sugar | Other | Secondary | 6 min. |
The Yeast Bay - Sigmund's Voss Kveik | ||||||||||||||||
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$ 0.00 |
Method: sucrose Amount: 64.2 g Temp: 20 °C CO2 Level: 3 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
7 L | Strike | 67 °C | 65.5 °C | 60 min | |
6 L | Fly Sparge | 70 °C | 70 °C | 30 min |
Water | Liters |
---|---|
Strike water volume (equipment estimates 13.9 L) | 14.1 |
Mash volume with grains (equipment estimates 14.7 L) | 15 |
Grain absorption losses | -1.3 |
Mash Lauter Tun losses | -0.9 |
Volume increase from sugar/extract (early additions) | 0.1 |
Pre boil volume (equipment estimates 11.8 L) | 12 |
Boil off losses | -4.8 |
Post boil Volume | 7 |
Top off amount | 0.5 |
Volume into fermentor | 7.5 |
Total: | 14.1 |
Equipment Profile Used: | System Default |