| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 10 lb | Viking - Pilsner Malt |
$ 0.00 / lb $ 0.00 |
37 | 1.9 | 43.0108% |
| 7 lb | Weyermann - Munich Type I |
$ 0.00 / lb $ 0.00 |
38 | 6 | 30.1075% |
| 5 lb | Weyermann - Vienna Malt |
$ 0.00 / lb $ 0.00 |
37 | 3.5 | 21.5054% |
| 1 lb | Briess - Caramel Munich 60L |
$ 0.00 / lb $ 0.00 |
35.4 | 60 | 4.30108% |
| 4 oz | Weyermann - Acidulated |
$ 0.00 / lb $ 0.00 |
27 | 3.4 | 1.07527% |
| 23.25 lbs / $ 0.00 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 1.50 oz | Magnum |
$ 0.00 / oz $ 0.00 |
Pellet | 11.9 | Boil | 60 min | 27.2744 | 60% |
| 1 oz | Saphir |
$ 0.00 / oz $ 0.00 |
Pellet | 2.5 | Boil | 20 min | 2.3134 | 40% |
| 2.50 oz / $ 0.00 | ||||||||
| Amount | Name | Cost | Type | Use | Time |
|---|---|---|---|---|---|
| 1 tsp | Glucabuster |
$ 0.00 / oz $ 0.00 |
Water Agt | Mash | 1 hr. |
| 15 g | Gypsum |
$ 0.00 / oz $ 0.00 |
Water Agt | Mash | 1 hr. |
| 0.50 ml | Lactic acid |
$ 0.00 / oz $ 0.00 |
Water Agt | Sparge | 1 hr. |
| 3 ml | Foam Axe |
$ 0.00 / oz $ 0.00 |
Water Agt | Boil | 90 min. |
| 1 each | Whirl Floc |
$ 0.00 / oz $ 0.00 |
Fining | Boil | 15 min. |
| 0.50 tsp | Wyeast Beer Nutrient |
$ 0.00 / oz $ 0.00 |
Other | Boil | 15 min. |
| 1 tsp | Biofine |
$ 0.00 / oz $ 0.00 |
Water Agt | Kegging | 14 days |
| CellarScience - Baja | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
||||||||||||||||
| $ 0.00 |
| Method: sucrose Temp: 68 °F |
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| 7 gal | Mash in | Infusion | 140 °F | 135 °F | 15 min |
| Rest and ramp | Temperature | 135 °F | 146 °F | 45 min | |
| Ramp and rest | Temperature | 146 °F | 158 °F | 30 min | |
| Ramp and rest | Temperature | 158 °F | 170 °F | 10 min | |
| Mash out | Batch Sparge | 170 °F | 170 °F | 15 min | |
| First run off. | Batch Sparge | 170 °F | 170 °F | 10 min | |
| 5 gal | Second run off. | Batch Sparge | 170 °F | 170 °F | 10 min |
| 5 gal | Third run off | Batch Sparge | 170 °F | 170 °F | 10 min |
|
Starting Mash Thickness:
1.3 qt/lb Starting Grain Temp: 60 °F |
|||||
| Water | Gallons | Quarts |
|---|---|---|
| WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.34 gal (57.38 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.34 gal (9.38 qt) sparge/top-off. | ||
| Strike water volume at mash thickness of 1.3 qt/lb | 7.56 | 30.2 |
| Mash volume with grains | 9.42 | 37.7 |
| Grain absorption losses | -2.91 | -11.6 |
| Remaining sparge water volume (equipment estimates 9.94 g | 39.8 qt) | 10.1 | 40.4 |
| Mash Lauter Tun losses | -0.25 | -1 |
| Pre boil volume (equipment estimates 14.34 g | 57.4 qt) | 14.5 | 58 |
| Boil off losses | -2.25 | -9 |
| Hops absorption losses (first wort, boil, aroma) | -0.09 | -0.4 |
| Post boil Volume (equipment estimates 12 g | 48 qt) | 13 | 52 |
| WARNING: Exceeded batch size - reduce boil size | ||
| Going into fermentor (equipment estimates 13 g | 52 qt) | 12 | 48 |
| Total: | 17.66 | 70.6 |
| Equipment Profile Used: | System Default | |
