Gav Anderson
Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
2.55 kg | Belgian - Pilsner | 37 | 1.6 | 45.4% | |
1.53 kg | Munich Dark 20L | 34 | 20 | 27.2% | |
0.46 kg | Belgian - CaraMunich | 33 | 50 | 8.1% | |
0.57 kg | United Kingdom - Chocolate | 34 | 425 | 10.1% | |
0.11 kg | Special B | 34 | 115 | 2% | |
0.40 kg | Candi Syrup - Belgian Candi Syrup - Golden (5L) - (late boil kettle addition) | 32 | 5 | 7.1% | |
5.62 kg / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
25 g | Hallertau Tradition (Germany) | Pellet | 5 | Boil | 60 min | 14.71 | 39.4% | |
30.80 g | German Tettnang | Pellet | 3.8 | Boil | 15 min | 6.84 | 48.6% | |
7.63 g | Spalt | Pellet | 4.6 | Boil | 0 min | 12% | ||
63.43 g / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
5 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
4 g | Gypsum | Water Agt | Mash | 1 hr. | |
0.50 ml | Lactic acid | Water Agt | Mash | 1 hr. | |
2 g | Yeast Nutrient | Other | Boil | -- |
Fermentis - Saflager - German Lager Yeast W-34/70 | ||||||||||||||||
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$ 0.00 |
Method: co2 Amount: 19 Temp: 2 °C CO2 Level: 0 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
36 L | No Sparge | Temperature | 65 °C | 65 °C | 60 min |
Starting Mash Thickness:
3.65 L/kg |
Water | Liters |
---|---|
Strike water volume at mash thickness of 3.7 L/kg | 19 |
Mash volume with grains | 22.5 |
Grain absorption losses | -5.2 |
Remaining sparge water volume (equipment estimates 15.8 L) | 14.1 |
Mash Lauter Tun losses | -0.9 |
Pre boil volume (equipment estimates 28.7 L) | 27 |
Volume increase from sugar/extract (late additions) | 0.3 |
Boil off losses | -5.7 |
Hops absorption losses (first wort, boil, aroma) | -0.3 |
Post boil Volume | 23 |
Going into fermentor | 23 |
Total: | 33.1 |
Equipment Profile Used: | System Default |