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| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 3.75 kg | United Kingdom - Maris Otter Pale3.75 kg Maris Otter Pale | 38 | 3.75 | 77.7% | |
| 250 g | New Zealand - Biscuit Malt250 g Biscuit Malt | 35 | 30.46 | 5.2% | |
| 200 g | American - Caramel / Crystal 40L200 g Caramel / Crystal 40L | 34 | 40 | 4.1% | |
| 200 g | German - Acidulated Malt200 g Acidulated Malt | 27 | 3.4 | 4.1% | |
| 200 g | German - Melanoidin200 g Melanoidin | 37 | 25 | 4.1% | |
| 150 g | American - Caramel / Crystal 60L150 g Caramel / Crystal 60L | 34 | 60 | 3.1% | |
| 75 g | American - Chocolate75 g Chocolate | 29 | 350 | 1.6% | |
| 4,825 g / $ 0.00 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 20 g | Goldings20 g Goldings Hops | Pellet | 7.2 | Boil | 60 min | 19.62 | 66.7% | |
| 10 g | Goldings10 g Goldings Hops | Pellet | 7.2 | Boil | 10 min | 3.56 | 33.3% | |
| 30 g / $ 0.00 | ||||||||
| Amount | Variety | Cost | IBU | Bill % |
|---|---|---|---|---|
| 30 g | Goldings (Pellet) 30 g Goldings (Pellet) Hops | 23.18 | 100% | |
| 30 g / $ 0.00 | ||||
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| 22.7 L | First rest | Infusion | -- | 57 °C | 10 min |
| 10.2 L | Decoction | Decoction | -- | 66 °C | 25 min |
| 22.7 L | Second Rest | Infusion | -- | 68 °C | 45 min |
| 7.2 L | Sparge 1 | Sparge | -- | 77 °C | 5 min |
| 7.2 L | Sparge 2 | Sparge | -- | 77 °C | 5 min |
|
Starting Mash Thickness:
4 L/kg |
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| Wyeast - Scottish Ale 1728 | ||||||||||||||||
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| $ 0.00 Yeast Pitch Rate and Starter Calculator |
| Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
|---|---|---|---|---|---|
| 100 | 18 | 20 | 45 | 105 | 235 |
|
Total water 11 Strike 6 gal at 142 to get to 135 (assuming grain temp of 65), decoct 11 quarts of grain to raise to 154 - 150 for 15 mins, then boil 10 min and re-add to reach 154 2 sparge batches of 2 gal at 170 each. Should get 7.35 gal of pre-boil wort. Adjust boil time if needed. Sulphate/Chloride ratio = 1.9 (little bitter) Mash pH: 5.36 Cool (60) fermentation at first, let it rise to 70 over two weeks |
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| Mash Chemistry and Brewing Water Calculator | |||||
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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