Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
2.50 kg | Voyager Craft Malt - Veloria Schooner |
$ 2.47 / kg $ 6.18 |
35.9 | 3.2 | 47.6% |
2.50 kg | Voyager Craft Malt - Vienna Schooner |
$ 2.47 / kg $ 6.18 |
36 | 4.3 | 47.6% |
0.25 kg | Voyager Craft Malt - Biscuit |
$ 5.37 / kg $ 1.34 |
36.3 | 13.7 | 4.8% |
5.25 kg / $ 13.69 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
15 g | Hersbrucker | Pellet | 4 | Boil | 60 min | 6.85 | 20% | |
15 g | Saaz | Pellet | 3.5 | Boil | 60 min | 5.99 | 20% | |
10 g | Saaz | Pellet | 3.5 | Boil | 30 min | 3.85 | 13.3% | |
10 g | Hersbrucker | Pellet | 4 | Boil | 30 min | 4.4 | 13.3% | |
12.50 g | Saaz | Pellet | 3.5 | Boil | 5 min | 4.38 | 16.7% | |
12.50 g | Hersbrucker | Pellet | 4 | Boil | 5 min | 5.01 | 16.7% | |
75 g / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
0.50 each | Whirlfloc |
$ 0.55 / each $ 0.28 |
Other | Boil | 10 min. |
0.50 tsp | Diammonium Phosphate (DAP) |
$ 0.06 / g $ 0.13 |
Other | Boil | 10 min. |
$ 0.40 |
Lallemand - LALBREW® VOSS KVEIK ALE YEAST | ||||||||||||||||
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$ 5.00 |
Method: co2 Amount: 2.45 bar Temp: 20 °C CO2 Level: 3 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
10 L | Water volume may be more dependent on hop boil over possibility. Volume will be as close to max as possible. | Temperature | 63 °C | 57 °C | 10 min |
2.Rest (Maltose) — 62 °C — 30 min | Temperature | 57 °C | 62 °C | 30 min | |
3.Rest (Saccharification) — 72 °C — 35 min | Temperature | 62 °C | 72 °C | 35 min | |
Mash out | Top Off | 72 °C | 78 °C | 1 min | |
2 L | Vorlauf until clear | Vorlauf | 3 °C | -- | -- |
5 L | Batch Sparge | -- | -- | -- | |
Starting Mash Thickness:
2 L/kg Starting Grain Temp: 18 °C |
Water | Liters |
---|---|
Strike water volume at mash thickness of 2 L/kg | 10.5 |
Mash volume with grains (equipment estimates 9 L) | 14 |
Grain absorption losses | -5.3 |
Remaining sparge water volume (equipment estimates 19.7 L) | 15.7 |
Mash Lauter Tun losses | -0.9 |
Pre boil volume (equipment estimates 24.1 L) | 20 |
Boil off losses | -5.7 |
Hops absorption losses (first wort, boil, aroma) | -0.4 |
Post boil Volume | 18 |
Top off amount | 5 |
Going into fermentor | 23 |
Total: | 26.2 |
Equipment Profile Used: | System Default |