| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 8 lb | Weyermann - Floor-Malted Bohemian Pilsner |
$ 0.00 / lb $ 0.00 |
36.3 | 1.9 | 84.2% |
| 0.50 lb | Weyermann - Munich Type I |
$ 0.00 / lb $ 0.00 |
38 | 6 | 5.3% |
| 1 lb | Weyermann - Vienna Malt |
$ 0.00 / lb $ 0.00 |
37 | 3.5 | 10.5% |
| 9.50 lbs / $ 0.00 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 1 oz | Artisan - Hallertau Mittelfruh |
$ 0.00 / oz $ 0.00 |
Pellet | 4 | First Wort at 212 °F | 60 min | 17.9 | 66.7% |
| 0.50 oz | Artisan - Hallertau Mittelfruh |
$ 0.00 / oz $ 0.00 |
Pellet | 4 | Boil | 15 min | 3.77 | 33.3% |
| 1.50 oz / $ 0.00 | ||||||||
| Amount | Name | Cost | Type | Use | Time |
|---|---|---|---|---|---|
| 3.30 g | Calcium Chloride (dihydrate) |
$ 0.00 / oz $ 0.00 |
Water Agt | Mash | 1 hr. |
| 2.70 g | Epsom Salt |
$ 0.00 / oz $ 0.00 |
Water Agt | Mash | 1 hr. |
| 2 g | Gypsum |
$ 0.00 / oz $ 0.00 |
Water Agt | Mash | 1 hr. |
| 2 ml | Phosphoric acid |
$ 0.00 / oz $ 0.00 |
Water Agt | Mash | 1 hr. |
| 2 tbsp | Yeast Nutrient |
$ 0.00 / oz $ 0.00 |
Other | Boil | 15 min. |
| 2 tbsp | Irish Moss |
$ 0.00 / oz $ 0.00 |
Fining | Boil | 20 min. |
| 1 each | Campden Tablet |
$ 0.00 / oz $ 0.00 |
Water Agt | Mash | 0 min. |
| White Labs - German Ale/ Kölsch Yeast WLP029 | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
||||||||||||||||
| $ 0.00 |
| Method: sucrose Temp: 68 °F CO2 Level: 2.4 Volumes |
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| 6 gal | Dough-In | Strike | 75 °F | 100 °F | -- |
| Slow Rinse while recirculating and stirring | Temperature | 100 °F | 133 °F | 15 min | |
| Slow Rinse while recirculating and stirring | Temperature | 133 °F | 145 °F | 50 min | |
| Slow Rinse while recirculating and stirring | Temperature | 145 °F | 158 °F | 40 min | |
| Slow-Rise to Mash-Out then raise & rinse bag | Vorlauf | 158 °F | 168 °F | 20 min | |
| 2.5 gal | Add until the target pre-boil volume is reached | Sparge | -- | 168 °F | -- |
|
Starting Mash Thickness:
1.5 qt/lb Starting Grain Temp: 72 °F |
|||||
| Water | Gallons | Quarts |
|---|---|---|
| Strike water volume at mash thickness of 1.5 qt/lb | 3.56 | 14.3 |
| Mash volume with grains | 4.32 | 17.3 |
| Grain absorption losses | -1.19 | -4.8 |
| Remaining sparge water volume (equipment estimates 5.68 g | 22.7 qt) | 4.81 | 19.2 |
| Mash Lauter Tun losses | -0.25 | -1 |
| Pre boil volume (equipment estimates 7.81 g | 31.2 qt) | 6.93 | 27.7 |
| Boil off losses | -2.25 | -9 |
| Hops absorption losses (first wort, boil, aroma) | -0.06 | -0.2 |
| Post boil Volume (equipment estimates 5.5 g | 22 qt) | 5.75 | 23 |
| WARNING: Exceeded batch size - reduce boil size | ||
| Going into fermentor (equipment estimates 5.75 g | 23 qt) | 5.5 | 22 |
| Total: | 8.37 | 33.5 |
| Equipment Profile Used: | System Default | |
