Gus Rappold
| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 15 lb | 2-Row Malt | 36 | 2 | 75% | |
| 2 lb | Roasted Barley (Briess) | 0 | 0 | 10% | |
| 1 lb | Black (Patent) Malt | 0 | 0 | 5% | |
| 1 lb | Flaked Barley | 0 | 0 | 5% | |
| 1 lb | Naked Oats | 0 | 0 | 5% | |
| 20 lbs / $ 0.00 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 4 oz | EK Goldings | Leaf/Whole | 6.5 | Boil | 60 min | 61.5% | ||
| 1.50 oz | EK Goldings | Leaf/Whole | 6.5 | Boil | 20 min | 23.1% | ||
| 1 oz | EK Goldings | Leaf/Whole | 6.5 | Boil | 5 min | 15.4% | ||
| 6.50 oz / $ 0.00 | ||||||||
| White Labs - Irish Ale Yeast WLP004 | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
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| $ 0.00 |
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| Acid Rest | Infusion | -- | 105 °F | 90 min | |
| Saccharification Rest | Infusion | -- | 155 °F | 120 min | |
| Mash out | Infusion | -- | 180 °F | 15 min | |
| Sparge | Infusion | -- | 180 °F | 60 min |
| Water | Gallons | Quarts |
|---|---|---|
| WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.74 gal (54.98 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.74 gal (6.98 qt) sparge/top-off. | ||
| Strike water volume at mash thickness of 1.75 qt/lb | 8.75 | 35 |
| Mash volume with grains | 10.35 | 41.4 |
| Grain absorption losses | -2.5 | -10 |
| Remaining sparge water volume (equipment estimates 7.74 g | 31 qt) | 9 | 36 |
| Mash Lauter Tun losses | -0.25 | -1 |
| Pre boil volume (equipment estimates 13.74 g | 55 qt) | 15 | 60 |
| Boil off losses | -1.5 | -6 |
| Hops absorption losses (first wort, boil, aroma) | -0.24 | -1 |
| Post boil Volume | 12 | 48 |
| Going into fermentor | 12 | 48 |
| Total: | 17.75 | 71 |
| Equipment Profile Used: | System Default | |
