Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
0.45 kg | German - Pilsner | 38 | 1.6 | 17.9% | |
0.45 kg | German - Munich Light | 37 | 6 | 17.9% | |
0.11 kg | German - CaraMunich I | 34 | 39 | 4.4% | |
1.50 kg | German - Wheat Malt | 37 | 2 | 59.8% | |
2.51 kg / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
10 g | Northern Brewer - Hallertau | Pellet | 4.4 | Boil | 60 min | 10.88 | 50% | |
10 g | Northern Brewer - Hallertau | Pellet | 4.4 | Boil | 5 min | 2.17 | 50% | |
20 g / $ 0.00 |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
11.3 L | Mash in | Infusion | -- | 40 °C | -- |
11.3 L | Ferulic rest -> clove; Beta-glucanase: avoid grain gumming up | Infusion | -- | 45 °C | 20 min |
11.3 L | Saccharification/Beta-amylase; extract main fermentable sugars | Infusion | -- | 65 °C | 60 min |
11.3 L | Mash out | Infusion | -- | 77 °C | 10 min |
9.5 L | Sparge; improve extraction | Sparge | -- | 77 °C | 20 min |
White Labs - Hefeweizen Ale Yeast WLP300 | ||||||||||||||||
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$ 0.00 |
Method: Table sugar Amount: 3.1g CO2 Level: 3.2 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
60 | 23 | 16 | 75 | 59 | 42 |
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 11.10L Mash Vol. 9.3L Sparge Vol. Adjust Mash pH DOWN: 3.3ml Lactic Acid 88% ( 31 droplets) Mash: 1.0g Gypsum/Calcium Sulphate/CaSO4 1.0g Calcium Chloride CaCl2 18 droplets Lactic Acid 88% Sparge: 0.8g Gypsum/Calcium Sulphate/CaSO4 0.8g Calcium Chloride CaCl2 15 droplets Lactic Acid 88% Ca: 59 <- Palmer's recommended range 50-150 Mg: 23 <- Palmer's recommended range 10-30 Na: 16 <- Palmer's recommended range 0-150 Cl: 74 <- Palmer's recommended range 0-250 SO4: 58 <- Palmer's recommended range 50-350 Cl to SO4 Ratio: 1.26 <- 0.77 to 1.3 = Balanced Estimated pH (room temp): 5.3 <- Palmer's recommended range 5.4-5.6 WATER SCHEDULE --------------------------- INITIAL DATA: Grain bill: 2.51kg Batch: 10L Grain absorption: 1L/kg Boil-off rate: 3.9l/hour Trub: 2L Kettle size: 25L CALCULATED ( http://www.biabcalculator.com/ ): - TOTAL WATER NEEDED 20.36L - STRIKE WATER TEMP 40ºC - TOTAL MASH VOLUME 22.03L - PREBOIL WORT 17.85L - POSTBOIL WORT 12.0L 20.4 -> 11.10L mash / 9.3L sparge |
Cost $ | Cost % | |
---|---|---|
Fermentables | $ | |
Steeping Grains (Extract Only) |
$ | |
Hops | $ | |
Yeast | $ | |
Other | $ | |
Cost Per Barrel | $ 0.00 | |
Cost Per Pint | $ 0.00 | |
Total Cost | $ 0.00 |