l-proald@online.no
Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
5.63 kg | Warminster Maris Otter Pale | 38 | 2.25 | 80.4% | |
0.53 kg | Castle Malting Abbey | 33 | 17.4 | 7.6% | |
0.35 kg | Warminster Dark Crystal | 34 | 75.6 | 5% | |
0.35 kg | Castle Malting Special B | 34 | 113.1 | 5% | |
0.14 kg | Muntons Chocolate | 33 | 384.95 | 2% | |
7 kg / kr 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
34 g | Northern Brewer | Pellet | 8.8 | Boil | 60 min | 31.94 | 36.2% | |
30 g | East Kent Goldings | Pellet | 5.7 | Boil | 15 min | 9.06 | 31.9% | |
30 g | East Kent Goldings | Pellet | 5.7 | Boil | 5 min | 3.64 | 31.9% | |
94 g / kr 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
8 g | Irish Moss | Fining | Boil | 15 min. | |
0.50 tsp | Gjærnæring | Other | Boil | 15 min. | |
30 g | Appelsinskall søt tørket | Spice | Boil | 5 min. | |
5 g | Ingefærrot, tørket | Spice | Boil | 5 min. | |
5 g | Kanelstang | Spice | Boil | 5 min. |
White Labs - Dry English Ale Yeast WLP007 | ||||||||||||||||
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kr 0.00 |
Method: Sukkerlake Amount: 5 g sukker/l |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
22.4 L | Infusion | -- | 67 °C | 60 min | |
9.2 L | Sparge | -- | 76 °C | -- | |
Starting Mash Thickness:
3.2 L/kg |
Water | Liters |
---|---|
Strike water volume at mash thickness of 3.2 L/kg | 22.4 |
Mash volume with grains | 27 |
Grain absorption losses | -7 |
Remaining sparge water volume (equipment estimates 11.7 L) | 9 |
Mash Lauter Tun losses | -0.9 |
Pre boil volume (equipment estimates 26.2 L) | 23.5 |
Boil off losses | -5.7 |
Hops absorption losses (first wort, boil, aroma) | -0.5 |
Post boil Volume | 20 |
Going into fermentor | 20 |
Total: | 31.4 |
Equipment Profile Used: | System Default |