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| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 4.50 lb | Briess - Wheat Malt, Red4.5 lb Wheat Malt, Red |
$ 1.99 / lb $ 8.96 |
37.3 | 2.3 | 50% |
| 4.50 lb | Avangard - Pilsner4.5 lb Pilsner |
$ 2.19 / lb $ 9.86 |
37.3 | 1.7 | 50% |
| 9 lbs / $ 18.81 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 0.50 oz | Yakima Valley Hops - Hüll Melon0.5 oz Hüll Melon Hops |
$ 0.94 / oz $ 0.47 |
Pellet | 8.4 | Boil | 20 min | 10.08 | 100% |
| 0.50 oz / $ 0.47 | ||||||||
| Amount | Variety | Cost | IBU | Bill % |
|---|---|---|---|---|
| 0.50 oz | Yakima Valley Hops - Hüll Melon (Pellet) 0.49999999885628 oz Hüll Melon (Pellet) Hops |
$ 0.94 / oz $ 0.47 |
10.08 | 100% |
| 0.50 oz / $ 0.47 | ||||
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| 3.15 gal | Strike | 159 °F | 148 °F | 45 min | |
| 5.5 gal | Sparge | 168 °F | 168 °F | 15 min | |
|
Starting Mash Thickness:
1.4 qt/lb Starting Grain Temp: 68 °F |
|||||
| Amount | Name | Cost | Type | Use | Time |
|---|---|---|---|---|---|
| 4 g | Ascorbic Acid |
$ 0.05 / g $ 0.19 |
Water Agt | Mash | 0 min. |
| 1.50 tsp | Irish Moss | Fining | Boil | 15 min. | |
| 0.50 oz | Coriander Seed | Spice | Boil | 5 min. | |
| 0.50 oz | Sea salt | Spice | Boil | 5 min. | |
| 12 ml | Lactic acid |
$ 0.81 / oz $ 0.33 |
Water Agt | Mash | 0 min. |
| $ 0.52 | |||||
| White Labs - German Ale/ Kölsch Yeast WLP029 | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
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| $ 8.99 Yeast Pitch Rate and Starter Calculator |
| Method: co2 Amount: 35.48 psi Temp: 68 °F CO2 Level: 3 Volumes |
| Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
|---|---|---|---|---|---|
| 0 | 0 | 0 | 0 | 0 | 0 |
| Mash Chemistry and Brewing Water Calculator | |||||
Boil wort 5 min. w/ chiller
Cool to 90 deg.
Check pH and adjust w/ lactic acid to 4.0-4.3
Pitch 5 GoodBelly capsules (50 billion cells)
Plastic wrap over kettle w/ lid on.
Purge w/ CO2
Temp control w/ carboy heater inside chest freezer
Check pH until 3.0-3.7 (target 3.5-3.6 for a nicely approachable summer sour)
1L yeast starter (1L to 100g LDME)
Lightly crush coriander seads in mortar and pestle
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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