| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 6.90 lb | British Pale Malt (Maris Otter) | 37 | 3 | 81.5% | |
| 1 lb | British Crystal 50/60 | 34 | 55 | 11.8% | |
| 0.31 lb | Roasted Barley | 25 | 300 | 3.7% | |
| 0.25 lb | Dextrine Malt | 33 | 2 | 3% | |
| 8.46 lbs / $ 0.00 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 1.25 oz | Fuggle (U.K.) | Pellet | 4.75 | Boil | 75 min | 71.4% | ||
| 0.50 oz | Yakima Valley Hops - East Kent Golding | Pellet | 4.7 | Boil | 2 min | 28.6% | ||
| 1.75 oz / $ 0.00 | ||||||||
| Amount | Name | Cost | Type | Use | Time |
|---|---|---|---|---|---|
| 0.02 lb | Gypsum (Calcium Sulfate) | Other | Boil | 75 min. | |
| 0 lb | Chalk | Other | Boil | 75 min. | |
| 0 lb | Epsom Salt (MgSO4) | Other | Boil | 75 min. | |
| 0 lb | Irish Moss 20 min. | Other | Boil | 75 min. |
| Wyeast - British Ale 1098 | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
||||||||||||
| $ 0.00 |
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| Conversion/Saccharification Rest (150°F) | Infusion | -- | 150 °F | 60 min | |
| Mash Out (170°F) | Infusion | -- | 170 °F | 15 min | |
|
Starting Mash Thickness:
1.42 qt/lb |
|||||
| Water | Gallons | Quarts |
|---|---|---|
| Strike water volume at mash thickness of 1.42 qt/lb | 3 | 12 |
| Mash volume with grains | 3.68 | 14.7 |
| Grain absorption losses | -1.06 | -4.2 |
| Remaining sparge water volume (equipment estimates 5.24 g | 21 qt) | 4.8 | 19.2 |
| Mash Lauter Tun losses | -0.25 | -1 |
| Pre boil volume (equipment estimates 6.94 g | 27.8 qt) | 6.5 | 26 |
| Boil off losses | -1.88 | -7.5 |
| Hops absorption losses (first wort, boil, aroma) | -0.07 | -0.3 |
| Post boil Volume | 5 | 20 |
| Going into fermentor | 5 | 20 |
| Total: | 7.81 | 31.2 |
| Equipment Profile Used: | System Default | |
