| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 5.80 kg | Weyermann - Extra Pale Premium Pilsner Malt | 38 | 1.5 | 88.5% | |
| 0.25 kg | Weyermann - Abbey Malt | 36.8 | 17 | 3.8% | |
| 0.25 kg | Castle Malting - Château Biscuit | 35 | 17 | 3.8% | |
| 0.25 kg | Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) | 38 | 0 | 3.8% | |
| 6.55 kg / $ 0.00 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 20 g | Magnum | Pellet | 15 | Boil | 60 min | 38.86 | 66.7% | |
| 10 g | Saaz | Pellet | 3.5 | Boil | 5 min | 0.9 | 33.3% | |
| 30 g / $ 0.00 | ||||||||
| Amount | Name | Cost | Type | Use | Time |
|---|---|---|---|---|---|
| 3 g | Gypsum | Water Agt | Mash | 1 hr. | |
| 1 g | Salt | Water Agt | Mash | 1 hr. | |
| 3.50 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. |
| Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
||||||||||||||||
| $ 0.00 |
| Method: sucrose Amount: 154 g Temp: 20 °C CO2 Level: 3 Volumes |
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| 21.5 L | Strike | 68 °C | 63 °C | 40 min | |
| Infusion | -- | 73 °C | 15 min | ||
| -- | 78 °C | 5 min | |||
| 5 L | Sparge | 78 °C | 78 °C | -- | |
|
Starting Mash Thickness:
3.4 L/kg Starting Grain Temp: 20 °C |
|||||
| Water | Liters |
|---|---|
| Strike water volume at mash thickness of 3.4 L/kg | 21.4 |
| Mash volume with grains | 25.6 |
| Grain absorption losses | -6.3 |
| Remaining sparge water volume (equipment estimates 9.5 L) | 9.4 |
| Mash Lauter Tun losses | -0.9 |
| Pre boil volume (equipment estimates 23.7 L) | 23.7 |
| Volume increase from sugar/extract (late additions) | 0.2 |
| Boil off losses | -5.7 |
| Hops absorption losses (first wort, boil, aroma) | -0.2 |
| Post boil Volume | 18 |
| Going into fermentor | 18 |
| Total: | 30.9 |
| Equipment Profile Used: | System Default |
