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| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 5 lb | Weyermann - Munich Type I5 lb Munich Type I |
$ 2.90 / lb $ 14.50 |
38 | 6 | 40.5% |
| 5 lb | Weyermann - Vienna Malt5 lb Vienna Malt |
$ 2.70 / lb $ 13.50 |
37 | 3.5 | 40.5% |
| 2 lb | Weyermann - Pilsner2 lb Pilsner |
$ 2.41 / lb $ 4.82 |
36 | 1.5 | 16.2% |
| 0.25 lb | German - Carafa II0.25 lb Carafa II |
$ 3.19 / lb $ 0.80 |
32 | 425 | 2% |
| 0.10 lb | Weyermann - Acidulated0.1 lb Acidulated |
$ 3.69 / lb $ 0.37 |
27 | 3.4 | 0.8% |
| 12.35 lbs / $ 33.99 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 1.50 oz | BSG - Saaz1.5 oz Saaz Hops |
$ 3.00 / oz $ 4.50 |
Pellet | 5.08 | Boil at 212 °F | 60 min | 26.5 | 100% |
| 1.50 oz / $ 4.50 | ||||||||
| Amount | Variety | Cost | IBU | Bill % |
|---|---|---|---|---|
| 1.50 oz | BSG - Saaz (Pellet) 1.4999999965689 oz Saaz (Pellet) Hops |
$ 3.00 / oz $ 4.50 |
26.5 | 100% |
| 1.50 oz / $ 4.50 | ||||
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| 6.5 gal | Dough-in | Strike | 96 °F | 96 °F | 10 min |
| 6.5 gal | 1st Decoction (during grain steep and added at end) + Hydrolysis of Ferulic Acid, Phytase, Beta-Glucanase, Peptidase (acid rest) | Steeping | 110 °F | 110 °F | 20 min |
| 6.5 gal | 2nd Decoction @ 20 minutes left (during grain steep and added at end) + Beta Amylase (avoid protein rest) | Steeping | 144 °F | 144 °F | 45 min |
| 6.5 gal | Saccharification | Steeping | 152 °F | 152 °F | 30 min |
| 6.5 gal | Saccharification (beta amylase + alpha amylase) | Steeping | 159 °F | 159 °F | 30 min |
| 7.5 gal | Mashout/Sparge | Sparge | 168 °F | 168 °F | -- |
|
Starting Mash Thickness:
3.04 qt/lb Starting Grain Temp: 69 °F |
|||||
| Amount | Name | Cost | Type | Use | Time |
|---|---|---|---|---|---|
| 3.60 g | Calcium Chloride (anhydrous) |
$ 0.10 / g $ 0.36 |
Water Agt | Mash | 0 min. |
| 1.70 g | Epsom Salt |
$ 0.10 / g $ 0.17 |
Water Agt | Mash | 0 min. |
| 1.70 g | Gypsum |
$ 0.10 / g $ 0.17 |
Water Agt | Mash | 0 min. |
| 0.70 g | Sea salt |
$ 0.10 / g $ 0.07 |
Spice | Mash | 0 min. |
| 1 each | Whirlfloc |
$ 0.50 / each $ 0.50 |
Fining | Boil | 5 min. |
| $ 1.27 | |||||
| White Labs - German Lager Yeast WLP830 | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
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| $ 9.00 Yeast Pitch Rate and Starter Calculator |
| CO2 Level: 0 Volumes |
| Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
|---|---|---|---|---|---|
| 60 | 5 | 10 | 95 | 55 | 0 |
| Mash Chemistry and Brewing Water Calculator | |||||
4 quarts (4 ladles) for each decoction - decoct for 20 minutes - ensure water level and grain level almost even.
starter was made 48 hours before using 1:1 canned wort to water. Starter did not make a slurry, and needed to be scraped off the bottom. Would use a stir bar and a 24 hour starter next time with out going into the fridge.
pitched at 62F and cooled down to 50F
no protein rest for these highly-modified malts
very small amount of bubbling started about 5 hours after pitching yeast. this ramped up significantly over the next few days, reaching approximately 1-2 large bubbles a second. Bubbling only began to slow down on the 6th day of fermentation.
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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