Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
2 lb | Briess - Pale Ale Malt 2-Row | 36.8 | 3.5 | 54.2% | |
0.50 lb | Castle Malting - Château Munich | 34 | 12.7 | 13.6% | |
4 oz | United Kingdom - Oat Malt | 28 | 2 | 6.8% | |
4 oz | Briess - Victory Malt | 34.5 | 28 | 6.8% | |
4 oz | German - Chocolate Rye | 31 | 240 | 6.8% | |
4 oz | United Kingdom - Crystal 55L | 34 | 55 | 6.8% | |
2 oz | Briess - Caramel Malt - 120L | 34.5 | 120 | 3.4% | |
1 oz | Briess - Roasted Barley | 33.1 | 300 | 1.7% | |
59 oz / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
4 g | Target | Pellet | 11.5 | First Wort | 60 min | 15.87 | 100% | |
4 g / $ 0.00 |
Lallemand - LALBREW® LONDON ENGLISH-STYLE ALE YEAST | ||||||||||||||||
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$ 0.00 |
Method: co2 Amount: 2.58 psi Temp: 36 °F CO2 Level: 1.75 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
4.1 gal | Strike | 156 °F | 152 °F | 60 min |
Water | Gallons | Quarts |
---|---|---|
Strike water volume | 4.72 | 18.9 |
Mash volume with grains | 5.02 | 20.1 |
Grain absorption losses | -0.46 | -1.8 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume | 4.01 | 16 |
Boil off losses | -1.5 | -6 |
Hops absorption losses (first wort, boil, aroma) | -0.01 | -0 |
Post boil Volume (equipment estimates 2.5 g | 10 qt) | 3.25 | 13 |
WARNING: Exceeded batch size - reduce boil size | ||
Volume into fermentor (equipment estimates 3.25 g | 13 qt) | 2.5 | 10 |
Total: | 4.72 | 18.9 |
Equipment Profile Used: | System Default |