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| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 4 kg | United Kingdom - Maris Otter Pale4 kg Maris Otter Pale | 38 | 3.75 | 67% | |
| 500 g | Flaked Oats500 g Flaked Oats | 33 | 2.2 | 8.4% | |
| 400 g | Briess - Victory Malt400 g Victory Malt | 34.5 | 28 | 6.7% | |
| 300 g | American - Roasted Barley300 g Roasted Barley - (late boil kettle addition) | 33 | 300 | 5% | |
| 300 g | German - Acidulated Malt300 g Acidulated Malt | 27 | 3.4 | 5% | |
| 250 g | American - Caramel / Crystal 60L250 g Caramel / Crystal 60L | 34 | 60 | 4.2% | |
| 220 g | American - Chocolate220 g Chocolate - (late boil kettle addition) | 29 | 350 | 3.7% | |
| 5,970 g / $ 0.00 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 18 g | Magnum18 g Magnum Hops | Pellet | 12.8 | Boil | 60 min | 27.7 | 47.4% | |
| 20 g | East Kent Goldings20 g East Kent Goldings Hops | Pellet | 4.6 | Boil | 30 min | 8.5 | 52.6% | |
| 38 g / $ 0.00 | ||||||||
| Amount | Variety | Cost | IBU | Bill % |
|---|---|---|---|---|
| 18 g | Magnum (Pellet) 18 g Magnum (Pellet) Hops | 27.7 | 47.4% | |
| 20 g | East Kent Goldings (Pellet) 20 g East Kent Goldings (Pellet) Hops | 8.5 | 52.6% | |
| 38 g / $ 0.00 | ||||
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| 17.05 L | Protein Rest | Infusion | 58 °C | 54 °C | 10 min |
| 8.35 L | Sacchirifaction Rest | Infusion | 100 °C | 68 °C | 60 min |
| 3.8 L | Batch sparge | Sparge | 77 °C | 77 °C | 5 min |
| 3.8 L | Batch Sparge | Sparge | 77 °C | 77 °C | 5 min |
|
Starting Mash Thickness:
1.6 L/kg Starting Grain Temp: 18.3 °C |
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| Amount | Name | Cost | Type | Use | Time |
|---|---|---|---|---|---|
| 11.34 g | Chalk | Water Agt | Mash | 1 days | |
| 1.42 g | Epsom Salt | Water Agt | Mash | 1 days | |
| 1.42 g | Gypsum | Water Agt | Mash | 1 days | |
| 1.42 g | Table Salt | Water Agt | Mash | 1 days | |
| 1.42 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 days |
| Wyeast - London Ale 1028 | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
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| $ 0.00 Yeast Pitch Rate and Starter Calculator |
| Method: dextrose Amount: 126.9 g Temp: 20 °C CO2 Level: 2.25 Volumes |
| Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
|---|---|---|---|---|---|
| 100 | 5 | 35 | 60 | 50 | 265 |
|
10 gal prep Pro. rest: 4.5 gal at 137 (assuming grain 65) get to 129 Sacch rest: 2.2 gal at boiling Sparge: 2 x 1 gal at 170 Should get 6.25 gal of pre-boil Add pre-steeped wort (0.85 gal) at 10 mins left in boil Mash pH: 5.43 SO4 : Cl = 1.0 (balanced) |
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| Mash Chemistry and Brewing Water Calculator | |||||
consider cold steeping the black, crystal and chocolate malts at room temperature for 24 hours in 1 gal. Should get 0.75 gal after straining Add to boil at 10-15 mins. Would have to adjust mash water:
Mash all other grains (12.75 lbs) in 4 gal at 137 to get to 127
Step up with 2.4 gal at boiling to get to 156
Sparge X2 with 1.25 gal at 171
should get 6.2 gal of pre-boil (0.8 less than normal, made up with steeped extract)
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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