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| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 7 lb | American - Vienna7 lb Vienna |
$ 2.47 / lb $ 17.29 |
35 | 4 | 58.3% |
| 3 lb | Munich - Light 10L3 lb Munich - Light 10L |
$ 2.47 / lb $ 7.41 |
33 | 10 | 25% |
| 0.50 lb | Aromatic Malt0.5 lb Aromatic Malt |
$ 3.85 / lb $ 1.93 |
35 | 20 | 4.2% |
| 0.50 lb | American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L |
$ 2.75 / lb $ 1.38 |
34 | 60 | 4.2% |
| 0.50 lb | German - Melanoidin0.5 lb Melanoidin |
$ 3.85 / lb $ 1.93 |
37 | 25 | 4.2% |
| 0.50 lb | German - Carapils0.5 lb Carapils |
$ 2.74 / lb $ 1.37 |
35 | 1.3 | 4.2% |
| 12 lbs / $ 31.30 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 1.50 oz | Hallertau Mittelfruh1.5 oz Hallertau Mittelfruh Hops |
$ 2.50 / oz $ 3.75 |
Pellet | 3.75 | Boil | 60 min | 19.67 | 75% |
| 0.50 oz | Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops |
$ 2.50 / oz $ 1.25 |
Pellet | 3.75 | Boil | 10 min | 2.38 | 25% |
| 2 oz / $ 5.00 | ||||||||
| Amount | Variety | Cost | IBU | Bill % |
|---|---|---|---|---|
| 2 oz | Hallertau Mittelfruh (Pellet) 1.9999999954251 oz Hallertau Mittelfruh (Pellet) Hops |
$ 2.50 / oz $ 5.00 |
22.05 | 100% |
| 2 oz / $ 5.00 | ||||
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| 6 gal | Mash In | Strike | 162 °F | 152 °F | 90 min |
| 2 gal | Rinse over Grains | Sparge | 170 °F | 170 °F | -- |
|
Starting Mash Thickness:
1.5 qt/lb Starting Grain Temp: 76 °F |
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| Wyeast - Octoberfest Lager Blend 2633 | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
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| $ 8.75 Yeast Pitch Rate and Starter Calculator |
| Method: co2 Amount: 12 psi Temp: 36 °F CO2 Level: 2.65 Volumes |
| Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
|---|---|---|---|---|---|
| 0 | 0 | 0 | 0 | 0 | 0 |
| Colorado Springs, CO Tap Water | |||||
| Mash Chemistry and Brewing Water Calculator | |||||
(I will be pressure fermenting with 2 corny kegs and a spunding valve)
Fermentation: Pitched yeast at 76 degrees and continued to cool to 55 degrees in fermentation chamber. Ferment between 52-58 degrees for 2 weeks. Transfer to Secondary fermentor and Lager around 34 degrees for at least 1 month. Optional to add gelatin to help in clarity.
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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