| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 3,000 g | United Kingdom - Maris Otter Pale | 38 | 3.75 | 47.6% | |
| 2,000 g | German - Munich Dark | 37 | 15.5 | 31.7% | |
| 500 g | Flaked Oats | 33 | 2.2 | 7.9% | |
| 200 g | Belgian - Biscuit | 35 | 23 | 3.2% | |
| 200 g | United Kingdom - Chocolate | 34 | 425 | 3.2% | |
| 200 g | United Kingdom - Crystal 45L | 34 | 45 | 3.2% | |
| 100 g | German - Carafa III | 32 | 535 | 1.6% | |
| 100 g | United Kingdom - Roasted Barley | 29 | 550 | 1.6% | |
| 6,300 g / kr 0.00 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 40 g | Goldings | Pellet | 4.7 | Boil | 60 min | 20.79 | 57.1% | |
| 30 g | Goldings | Pellet | 4.7 | Boil | 10 min | 5.65 | 42.9% | |
| 70 g / kr 0.00 | ||||||||
| Amount | Name | Cost | Type | Use | Time |
|---|---|---|---|---|---|
| 16 g | PH stabilizer | Water Agt | Mash | 1 hr. | |
| 1 tsp | Irish Moss | Other | Boil | 15 min. | |
| 1 tsp | White Labs yeast nutrient | Other | Boil | 15 min. |
| White Labs - Burton Ale Yeast WLP023 | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
||||||||||||||||
| kr 0.00 |
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| 22 L | Infusion | -- | 65 °C | 70 min | |
| 9 L | Sparge | -- | 75 °C | 10 min |
| Water | Liters |
|---|---|
| Strike water volume (equipment estimates 40.1 L) | 37.2 |
| Mash volume with grains (equipment estimates 44.3 L) | 41.4 |
| Grain absorption losses | -6.3 |
| Mash Lauter Tun losses | -0.9 |
| Pre boil volume (equipment estimates 32.9 L) | 30 |
| Boil off losses | -8.6 |
| Hops absorption losses (first wort, boil, aroma) | -0.4 |
| Post boil Volume | 24 |
| Volume into fermentor | 24 |
| Total: | 37.2 |
| Equipment Profile Used: | System Default |
