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| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 11 kg | Crisp Malting - Extra Pale Maris Otter11 kg Extra Pale Maris Otter |
kr 15.00 / kg kr 165.00 |
37.5 | 1.31 | 59.5% |
| 2.50 kg | Weyermann - Caramunich Type 22.5 kg Caramunich Type 2 |
kr 15.00 / kg kr 37.50 |
34 | 45.53 | 13.5% |
| 2 kg | Belgian Candi Sugar - Clear/Blond (0L)2 kg Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) |
kr 46.00 / kg kr 92.00 |
38 | 0 | 10.8% |
| 1.50 kg | Weyermann - Melanoidin1.5 kg Melanoidin |
kr 15.00 / kg kr 22.50 |
34.5 | 26.79 | 8.1% |
| 1 kg | Weyermann - Pale Wheat1 kg Pale Wheat |
kr 15.00 / kg kr 15.00 |
36 | 2 | 5.4% |
| 0.50 kg | Weyermann - CaraAroma0.5 kg CaraAroma |
kr 15.00 / kg kr 7.50 |
36 | 150.45 | 2.7% |
| 18.50 kg / kr 339.50 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 25 g | Moutere25 g Moutere Hops | Pellet | 15.3 | First Wort | 60 min | 18.75 | 18.5% | |
| 50 g | Hallertau Mittelfruh50 g Hallertau Mittelfruh Hops |
kr 0.40 / g kr 20.00 |
Pellet | 3.7 | Boil | 10 min | 2.99 | 37% |
| 60 g | Styrian Goldings60 g Styrian Goldings Hops |
kr 0.40 / g kr 24.00 |
Pellet | 3.1 | Whirlpool at 75 °C | 20 min | 4.65 | 44.4% |
| 135 g / kr 44.00 | ||||||||
| Amount | Variety | Cost | IBU | Bill % |
|---|---|---|---|---|
| 25 g | Moutere (Pellet) 25 g Moutere (Pellet) Hops | 18.75 | 18.5% | |
| 50 g | Hallertau Mittelfruh (Pellet) 50 g Hallertau Mittelfruh (Pellet) Hops |
kr 0.40 / g kr 20.00 |
2.99 | 37% |
| 60 g | Styrian Goldings (Pellet) 60 g Styrian Goldings (Pellet) Hops |
kr 0.40 / g kr 24.00 |
4.65 | 44.4% |
| 135 g / kr 44.00 | ||||
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| 49.5 L | Strike | 70.3 °C | 66 °C | 60 min | |
| Mash Out | Temperature | 66 °C | 77 °C | 15 min | |
| 16.4 L | Sparge | 77 °C | 77 °C | 15 min | |
|
Starting Mash Thickness:
3 L/kg Starting Grain Temp: 18 °C |
|||||
| Amount | Name | Cost | Type | Use | Time |
|---|---|---|---|---|---|
| 0.11 g/l | Calcium Chloride (anhydrous) | Water Agt | Mash | 1 hr. | |
| 0.10 g/l | Gypsum | Water Agt | Mash | 1 hr. | |
| 0.02 g/l | Salt | Water Agt | Mash | 1 hr. | |
| 0.04 g/l | Magnesium Chloride | Water Agt | Mash | 1 hr. | |
| 0.50 each | Protafloc |
kr 2.00 / each kr 1.00 |
Other | Boil | 10 min. |
| 1 tbsp | Yeast Nutrient |
kr 1.00 / tbsp kr 1.00 |
Other | Boil | 10 min. |
| kr 2.00 | |||||
| White Labs - Monastary Ale Yeast WLP500 | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
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| kr 140.00 Yeast Pitch Rate and Starter Calculator |
| Method: co2 Amount: 1.65 bar Temp: 20 °C CO2 Level: 2.26 Volumes |
| Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
|---|---|---|---|---|---|
| 60 | 5 | 10 | 95 | 55 | 0 |
| Mash Chemistry and Brewing Water Calculator | |||||
Juster batch size til 35 liter OG bliver derved 1,126.
Strike water = 44,5 liter. Opvarm vand til 72,6 °C og tilsæt malt.
Mæsk ved 66 °C 1 time. Mash-out ved 77 °C 15 min. Sparge med 16,4 liter vand, 77 °C.
(Vær obs på at disse vol er ved 20 °C)
Tap 7 liter urt i gæringstank, 10 liter i fustage #1 og 18 liter i fustage #2.
Fermentering:
Lav gærstarter på 4 liter. Dekantér.
1:
De 7 liter urt i gæringstanken tilsættes 5 liter vand og gærstarteren. (OG = 1.074). Urten luftes 15 minutter.
2:
Ved stormgæring (SG ca 1.040) tilsættes 10 liter urt fra fustage #1. Urten luftes 15 minutter.
3:
Ved stormgæring (SG ca 1.040) tilsættes 18 liter urt fra fustage #2. Urten luftes 15 minutter.
4: Gæres i bund til FG ca 1.020
Sekundær gæring 7 dage
Cold crash 7 dage
__________
Vandudvidelse fra 10 gr.
°C %
20 0,2
30 0,5
40 0,8
50 1,2
60 1,7
70 2,3
80 3,0
90 3,6
100 4,4
110 5,2
120 6,0
System Default
| Cost kr | Cost % | |
|---|---|---|
| Fermentables | kr | |
| Steeping Grains (Extract Only) |
kr | |
| Hops | kr | |
| Yeast | kr | |
| Other | kr | |
| Cost Per Barrel | kr 0.00 | |
| Cost Per Pint | kr 0.00 | |
| Total Cost | kr 0.00 |
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