System Account
Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
8 oz | Brown Sugar - (late boil kettle addition) | 45 | 15 | 4.1% | |
7 lb | Gambrinus - ESB Pale Malt | 36.8 | 3 | 57% | |
3 lb | Briess - Victory Malt | 34.5 | 28 | 24.4% | |
1 lb | Franco-Belges - Kiln Amber (Biscuit) | 28 | 17 | 8.1% | |
0.77 lb | Bestmalz - BEST Acidulated | 35.9 | 2.81 | 6.3% | |
12.27 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
1 oz | Fuggles | Pellet | 4.9 | Boil | 60 min | 17.08 | 50% | |
1 oz | Fuggles | Pellet | 4.3 | Boil | 15 min | 7.44 | 50% | |
2 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
2 g | Calcium Chloride (anhydrous) | Water Agt | Mash | 1 hr. | |
3 g | Epsom Salt | Water Agt | Mash | 1 hr. | |
3 g | Gypsum | Water Agt | Mash | 1 hr. | |
9 g | Baking Soda | Water Agt | Mash | 1 hr. | |
1 oz | Vanilla extract | Spice | Primary | 15 min. | |
8 g | Cinnamon stick | Spice | Mash | 1 hr. | |
4 g | Nutmeg | Spice | Mash | 1 hr. | |
8 g | Yeast Nutrient | Other | Mash | -- | |
4 g | Yeast Energizer | Other | Mash | -- | |
1 oz | White Labs - Clarity Ferm WLN4000 | Fining | Mash | -- |
Omega Yeast Labs - Bananza OYL-400 | ||||||||||||||||
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$ 0.00 |
Method: co2 Amount: 9.22 psi Temp: 34 °F CO2 Level: 2.5 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
100 | 18 | 20 | 45 | 105 | 235 |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
24 qt | Mashed in all grains and 1 whole nutmeg (cracked) and one whole cinnamon stick at 131 and allowed to free rise to target temp | Infusion | 131 °F | 156 °F | 45 min |
2 gal | Sparge | 170 °F | 170 °F | 15 min |
Water | Gallons | Quarts |
---|---|---|
Strike water volume (equipment estimates 10.26 g | 41 qt) | 8.22 | 32.9 |
Mash volume with grains (equipment estimates 11.2 g | 44.8 qt) | 9.16 | 36.7 |
Grain absorption losses | -1.47 | -5.9 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 8.54 g | 34.2 qt) | 6.5 | 26 |
Volume increase from sugar/extract (late additions) | 0.04 | 0.1 |
Boil off losses | -3 | -12 |
Hops absorption losses (first wort, boil, aroma) | -0.08 | -0.3 |
Post boil Volume | 5.5 | 22 |
Volume into fermentor | 5.5 | 22 |
Total: | 8.22 | 32.9 |
Equipment Profile Used: | System Default |