| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 15 lb | Dingemans - Belgian Pilsner Malt | 37 | 1.6 | 75% | |
| 1.50 lb | Weyermann - Munich Type I | 38 | 6 | 7.5% | |
| 0.75 lb | Belgian - Special B | 34 | 115 | 3.8% | |
| 0.75 lb | Belgian - Aromatic | 33 | 38 | 3.8% | |
| 2 lb | Candi Syrup - Belgian Candi Syrup - D-180 | 32 | 180 | 10% | |
| 20 lbs / $ 0.00 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 0.75 oz | Magnum | Pellet | 15 | Boil | 60 min | 30.41 | 100% | |
| 0.75 oz / $ 0.00 | ||||||||
| Imperial Yeast - B48 Triple Double | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
||||||||||||||||
| $ 0.00 |
| CO2 Level: 3.5 Volumes |
| Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
|---|---|---|---|---|---|
| 60 | 6 | 18 | 79 | 62 | 47 |
|
to 8 gal distilled water add: - 2 g gypsum - 2 g epsom - 5 g CaCl - 2 g baking soda |
|||||
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| 158 °F | 148 °F | 45 min | |||
| -- | 158 °F | 30 min | |||
| -- | 170 °F | 15 min |
| Water | Gallons | Quarts |
|---|---|---|
| Strike water volume (equipment estimates 9.6 g | 38.4 qt) | 8.32 | 33.3 |
| Mash volume with grains (equipment estimates 11.04 g | 44.2 qt) | 9.76 | 39.1 |
| Grain absorption losses | -2.25 | -9 |
| Mash Lauter Tun losses | -0.25 | -1 |
| Volume increase from sugar/extract (early additions) | 0.18 | 0.7 |
| Pre boil volume (equipment estimates 7.28 g | 29.1 qt) | 6 | 24 |
| Boil off losses | -2.25 | -9 |
| Hops absorption losses (first wort, boil, aroma) | -0.03 | -0.1 |
| Post boil Volume | 5 | 20 |
| Volume into fermentor | 5 | 20 |
| Total: | 8.32 | 33.3 |
| Equipment Profile Used: | System Default | |
