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| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 4.50 lb | Bestmalz - BEST Wheat Malt4.5 lb BEST Wheat Malt |
$ 1.49 / lb $ 6.71 |
37.7 | 2.2 | 50% |
| 4.50 lb | Epiphany - US - Epiphany - Modern Pilsner4.5 lb US - Epiphany - Modern Pilsner |
$ 1.90 / lb $ 8.55 |
37 | 2.1 | 50% |
| 9 lbs / $ 15.26 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 0.50 oz | BSG - Hersbrucker0.5 oz Hersbrucker Hops |
$ 1.85 / oz $ 0.93 |
Pellet | 2.1 | Boil | 15 min | 2.01 | 50% |
| 0.50 oz | Sorachi Ace0.5 oz Sorachi Ace Hops |
$ 2.45 / oz $ 1.23 |
Pellet | 11.6 | Boil | 15 min | 11.1 | 50% |
| 1 oz / $ 2.15 | ||||||||
| Amount | Variety | Cost | IBU | Bill % |
|---|---|---|---|---|
| 0.50 oz | BSG - Hersbrucker (Pellet) 0.49999999885628 oz Hersbrucker (Pellet) Hops |
$ 1.85 / oz $ 0.92 |
2.01 | 50% |
| 0.50 oz | Sorachi Ace (Pellet) 0.49999999885628 oz Sorachi Ace (Pellet) Hops |
$ 2.45 / oz $ 1.22 |
11.1 | 50% |
| 1 oz / $ 2.15 | ||||
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| 29 qt | Strike | 155 °F | 150 °F | 60 min |
| Amount | Name | Cost | Type | Use | Time |
|---|---|---|---|---|---|
| 3 g | Calcium Chloride (dihydrate) |
$ 0.02 / g $ 0.07 |
Water Agt | Mash | 1 hr. |
| 3 g | Gypsum |
$ 0.60 / oz $ 0.06 |
Water Agt | Mash | 1 hr. |
| 4 g | Lactic acid |
$ 1.50 / oz $ 0.21 |
Water Agt | Mash | 1 hr. |
| 0.50 each | Campden Tablet |
$ 0.04 / each $ 0.02 |
Water Agt | Mash | 0 min. |
| $ 0.37 | |||||
| Omega Yeast Labs - Lactobacillus Blend OYL-605 | ||||||||||||||||
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| Wyeast - German Ale 1007 | ||||||||||||||||
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| $ 14.98 Yeast Pitch Rate and Starter Calculator |
| Method: dextrose Amount: 8.5 oz Temp: 68 °F CO2 Level: 3.5 Volumes |
| Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
|---|---|---|---|---|---|
| 80 | 5 | 25 | 70 | 105 | 0 |
| Mash Chemistry and Brewing Water Calculator | |||||
Mash at 150 F for 60 minutes. Boil for 15 minutes, then cool down to 90 F and pitch Lactobacillus. Take a sample after 24 hours, and every 12 hours going forward until sufficient sourness has been reached.
Boil for 60 minutes adding hops according to the schedule, cool down to slightly below fermentation temperature and pitch yeast.
System Default
| Cost $ | Cost % | |
|---|---|---|
| Fermentables | $ | |
| Steeping Grains (Extract Only) |
$ | |
| Hops | $ | |
| Yeast | $ | |
| Other | $ | |
| Cost Per Barrel | $ 0.00 | |
| Cost Per Pint | $ 0.00 | |
| Total Cost | $ 0.00 |
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