Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
13 lb | Franco-Belges - Pilsen Malt | 39 | 1.7 | 86.7% | |
2 lb | Cane Sugar - (late boil kettle addition) | 46 | 0 | 13.3% | |
15 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
28.35 g | Zamba | Leaf/Whole | 9.7 | Boil | 60 min | 31.42 | 50% | |
1 oz | Zamba | Pellet | 9.7 | Boil | 5 min | 6.89 | 50% | |
56.70 g / $ 0.00 |
Lallemand - LALBREW® VOSS KVEIK ALE YEAST | ||||||||||||||||
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$ 0.00 |
Method: co2 Amount: 14.98 psi Temp: 40 °F CO2 Level: 2.75 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
0 | 0 | 0 | 0 | 0 | 0 |
Lactic acid added to mash and sparge water. Mash pH of ~5.6 target. Campden added for chlorine, yeast nutrient at 10 minutes, and whirlfloc 5 minutes from flameout. |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
8.8 gal | 2.5 gallons "dead space" underneath false bottom. | Strike | 159 °F | 149 °F | 60 min |
2.2 gal | Fly Sparge | 170 °F | -- | -- | |
Starting Mash Thickness:
1.5 qt/lb Starting Grain Temp: 70 °F |
Water | Gallons | Quarts |
---|---|---|
Strike water volume at mash thickness of 1.5 qt/lb | 4.88 | 19.5 |
Mash volume with grains | 5.92 | 23.7 |
Grain absorption losses | -1.63 | -6.5 |
Remaining sparge water volume | 3.75 | 15 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 6.93 g | 27.7 qt) | 6.75 | 27 |
Volume increase from sugar/extract (late additions) | 0.15 | 0.6 |
Boil off losses | -1.5 | -6 |
Hops absorption losses (first wort, boil, aroma) | -0.08 | -0.3 |
Post boil volume (equipment estimates 5.32 g | 21.3 qt) | 5.5 | 22 |
Estimated amount in fermentor | 5.5 | 22 |
Total: | 8.63 | 34.5 |
Equipment Profile Used: | System Default |