testingapril
| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 22 lb | Franco-Belges Vienna Malt | 35 | 3.2 | 100% | |
| 22 lbs / $ 0.00 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 4 oz | Saaz | Pellet | 3.2 | Boil | 60 min | 22.89 | 100% | |
| 4 oz / $ 0.00 | ||||||||
| Wyeast - Munich Lager II 2352 | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
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| $ 0.00 |
| Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
|---|---|---|---|---|---|
| 50 | 3 | 10 | 60 | 75 | 13 |
|
Gypsum 6 Epsom 2 NaCl 1.1 CaCl 7.2 4 ml lactic in mash .75mL lactic in 12 gals sparge 5.4 mash pH |
|||||
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| Infusion | -- | 152 °F | 60 min | ||
|
Starting Mash Thickness:
1.45 qt/lb |
|||||
| Water | Gallons | Quarts |
|---|---|---|
| WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.4 gal (53.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.4 gal (5.6 qt) sparge/top-off. | ||
| Strike water volume at mash thickness of 1.45 qt/lb | ||
| Mash volume with grains | ||
| Remaining sparge water volume | 11.38 | 45.5 |
| Mash Lauter Tun losses | -0.25 | -1 |
| Volume increase from sugar/extract (early additions) | 1.87 | 7.5 |
| Pre boil volume (equipment estimates 13.4 g | 53.6 qt) | 13 | 52 |
| Boil off losses | -2.25 | -9 |
| Hops absorption losses (first wort, boil, aroma) | -0.15 | -0.6 |
| Post boil volume (equipment estimates 10.6 g | 42.4 qt) | 11 | 44 |
| Estimated amount in fermentor | 11 | 44 |
| Total: | 11.38 | 45.5 |
| Equipment Profile Used: | System Default | |
