| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 6.70 lb | German - Pale Wheat | 39 | 1.5 | 42.8% | |
| 4.80 lb | German - Vienna | 37 | 4 | 30.7% | |
| 1.50 lb | Weyermann - Dark Wheat Malt | 37 | 7 | 9.6% | |
| 0.90 lb | German - Melanoidin | 37 | 25 | 5.8% | |
| 1.50 lb | German - CaraMunich II | 34 | 46 | 9.6% | |
| 4 oz | German - Chocolate Wheat | 31 | 413 | 1.6% | |
| 15.65 lbs / $ 0.00 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 1.50 oz | Hallertau Blanc | Pellet | 10 | Boil | 60 min | 50.85 | 100% | |
| 1.50 oz / $ 0.00 | ||||||||
| Wyeast - wyeast 3068 | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
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| $ 0.00 |
| CO2 Level: 4.04 Volumes |
| Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
|---|---|---|---|---|---|
| 0 | 0 | 0 | 0 | 0 | 0 |
|
Mash: Gypsum 1.1gr, CaCl 3.2gr, Epsom salt 2.5gr Boil: Gypsum 0.6gr, CaCl 1.7gr, Epsom salt 1.3gr |
|||||
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| 7.5 gal | Infusion | 60 °F | 113 °F | 15 min | |
| Temperature | -- | 131 °F | 10 min | ||
| Temperature | -- | 147 °F | 90 min | ||
| mash out | Temperature | -- | 168 °F | 10 min | |
|
Starting Mash Thickness:
1.5 qt/lb Starting Grain Temp: 65 °F |
|||||
| Water | Gallons | Quarts |
|---|---|---|
| Strike water volume at mash thickness of 1.5 qt/lb | 5.87 | 23.5 |
| Mash volume with grains | 7.12 | 28.5 |
| Grain absorption losses | -1.96 | -7.8 |
| Remaining sparge water volume (equipment estimates 4.14 g | 16.6 qt) | 5.34 | 21.4 |
| Mash Lauter Tun losses | -0.25 | -1 |
| Pre boil volume (equipment estimates 7.81 g | 31.2 qt) | 9 | 36 |
| Boil off losses | -2.25 | -9 |
| Hops absorption losses (first wort, boil, aroma) | -0.06 | -0.2 |
| Post boil Volume | 5.5 | 22 |
| Going into fermentor | 5.5 | 22 |
| Total: | 11.21 | 44.8 |
| Equipment Profile Used: | System Default | |
