Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
1.57 kg | American - Pale 2-Row | 37 | 1.8 | 60.3% | |
0.55 kg | German - Bohemian Pilsner | 38 | 1.9 | 21.1% | |
0.04 kg | Belgian - Aromatic | 33 | 38 | 1.5% | |
0.02 kg | German - CaraAroma | 34 | 130 | 0.8% | |
0.43 kg | Soft Candi Sugar - Blond | 38 | 5 | 16.3% | |
2.61 kg / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
10 g | Nelson Sauvin | Pellet | 11.3 | Boil | 60 min | 26.84 | 17.6% | |
6.90 g | Motueka | Pellet | 6.2 | Boil | 30 min | 7.81 | 12.1% | |
20 g | Nelson Sauvin | Pellet | 11.3 | Dry Hop | 7 days | 35.1% | ||
20 g | Motueka | Pellet | 4.3 | Dry Hop | 7 days | 35.1% | ||
56.90 g / $ 0.00 |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
11 L | Beta-glucanase High: improve head | Infusion | -- | 55 °C | 15 min |
Saccharification/Beta-amylase; extract main fermentable sugars | Infusion | -- | 65 °C | 60 min | |
Glyco-protein/Alpha-amylase: stabilize head/foam | Infusion | -- | 72 °C | 20 min | |
Mash out: improve extraction | Infusion | -- | 76 °C | 10 min | |
9.2 L | Sparge | Sparge | -- | 76 °C | 20 min |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
2 g | Gypsum | Water Agt | Mash | 1 hr. | |
0.60 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 min. | |
1.40 ml | Lactic acid | Water Agt | Mash | 1 min. | |
1.70 g | Gypsum | Water Agt | Sparge | 20 min. | |
0.50 g | Calcium Chloride (dihydrate) | Water Agt | Sparge | 20 min. | |
1.20 ml | Lactic acid | Water Agt | Sparge | 20 min. | |
0.50 each | Whirlfloc | Water Agt | Boil | 15 min. | |
0.50 tsp | Wyeast - Beer Nutrient | Water Agt | Boil | 10 min. | |
0.50 tsp | Wyeast - Beer Nutrient | Water Agt | Secondary | 28 days |
White Labs - Belgian Bastogne Ale Yeast WLP510 | ||||||||||||||||
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White Labs - Brettanomyces Lambicus WLP653 | ||||||||||||||||
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$ 0.00 |
Method: dextrose Amount: 2.8g/33cl Temp: 20 °C CO2 Level: 2.8 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
71 | 23 | 16 | 57 | 110 | 41.5 |
WATER ADJUSTMENTS ----------------- Starting water profile: Ca+2 14.35 mg/L Mg+2 22.50 mg/L Na+ 15.65 mg/L Cl- 30.25 mg/L SO4-2 8.10 mg/L HCO3- 41.5 mg/L 11L Mash Vol. 9.2L Sparge Vol. Mash: 2.0g Gypsum/Calcium Sulphate/CaSO4 0.6g Calcium Chloride CaCl2 15 droplets Lactic Acid 88% Sparge: 1.7g Gypsum/Calcium Sulphate/CaSO4 0.5g Calcium Chloride CaCl2 11 droplets Lactic Acid 88% Ca: 71 <- Palmer's recommended range 50-150 Mg: 23 <- Palmer's recommended range 10-30 Na: 16 <- Palmer's recommended range 0-150 Cl: 57 <- Palmer's recommended range 0-250 SO4: 110 <- Palmer's recommended range 50-350 Cl to SO4 Ratio: 0.52 <- Below 0.77 may enhance bitterness Estimated pH (room temp): 5.21 <- Palmer's recommended range 5.4-5.6 WATER SCHEDULE --------------- INITIAL DATA: Grain bill: 2.6kg Batch: 10L Grain absorption: 0.9L/kg Boil-off rate: 3.9l/hour Trub: 2L Kettle size: 25L CALCULATED ( http://www.biabcalculator.com/ ): - TOTAL WATER NEEDED 20.2L -> 11L mash in, 9.2L sparge - STRIKE WATER TEMP 55ºC - TOTAL MASH VOLUME 21.92L - PREBOIL WORT 17.85L - POSTBOIL WORT 12.0L |
Cost $ | Cost % | |
---|---|---|
Fermentables | $ | |
Steeping Grains (Extract Only) |
$ | |
Hops | $ | |
Yeast | $ | |
Other | $ | |
Cost Per Barrel | $ 0.00 | |
Cost Per Pint | $ 0.00 | |
Total Cost | $ 0.00 |