Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
8.50 lb | Crisp Malting - No.19 Floor Malt Maris Otter | 37 | 3 | 85% | |
8 oz | Great Western - White Wheat | 37 | 3.5 | 5% | |
8 oz | Bairds - British Crystal 50/60L | 35 | 55 | 5% | |
4 oz | Briess - Caramel Malt - 80L | 35 | 80 | 2.5% | |
4 oz | Briess - Caramel Malt - 120L | 34.5 | 120 | 2.5% | |
160 oz / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
25 g | Target |
$ 0.00 / oz $ 0.00 |
Pellet | 9.5 | Boil | 60 min | 35.42 | 17.2% |
30 g | East Kent Goldings |
$ 0.00 / oz $ 0.00 |
Pellet | 5 | Boil | 10 min | 8.11 | 20.7% |
30 g | Fuggles |
$ 0.00 / oz $ 0.00 |
Pellet | 4.5 | Boil | 10 min | 7.3 | 20.7% |
30 g | Fuggles |
$ 0.00 / oz $ 0.00 |
Pellet | 4.5 | Boil | 1 min | 0.87 | 20.7% |
15 g | Hopsteiner - MARYNKA |
$ 0.00 / oz $ 0.00 |
Pellet | 10.5 | Boil at 212 °F | 1 min | 1.01 | 10.3% |
15 g | Charles Faram - Sybilla |
$ 0.00 / oz $ 0.00 |
Pellet | 7 | Boil at 212 °F | 1 min | 0.68 | 10.3% |
145 g / $ 0.00 |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
6.82 gal | Strike | 158 °F | 152 °F | 60 min |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
4.50 g | Gypsum |
$ 0.00 / oz $ 0.00 |
Water Agt | Mash | 1 hr. |
1.50 g | Calcium Chloride (anhydrous) |
$ 0.00 / oz $ 0.00 |
Water Agt | Mash | 1 hr. |
6.75 g | Lactic acid |
$ 0.00 / ml $ 0.00 |
Water Agt | Mash | 1 hr. |
4.50 g | Ascorbic Acid | Water Agt | Mash | 0 min. |
White Labs - Burton Ale Yeast WLP023 | ||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
||||||||||||||||
$ 0.00 |
Method: sucrose Temp: 68 °F CO2 Level: 1.9 Volumes |
Cost $ | Cost % | |
---|---|---|
Fermentables | $ | |
Steeping Grains (Extract Only) |
$ | |
Hops | $ | |
Yeast | $ | |
Other | $ | |
Cost Per Barrel | $ 0.00 | |
Cost Per Pint | $ 0.00 | |
Total Cost | $ 0.00 |