System Account
Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
5 kg | United Kingdom - Maris Otter Pale | 38 | 3.75 | 97.1% | |
0.15 kg | New Zealand - Sour Grapes Malt | 34 | 2.03 | 2.9% | |
5.15 kg / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
49 g | Challenger | Pellet | 8.2 | Boil | 60 min | 50.14 | 67.1% | |
14 g | Goldings | Pellet | 4.5 | Boil | 10 min | 2.85 | 19.2% | |
10 g | Goldings | Pellet | 4.5 | Boil | 0 min | 13.7% | ||
73 g / $ 0.00 |
Fermentis - Safale - English Ale Yeast S-04 | ||||||||||||||||
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Morgans S04 equivalent | ||||||||||||||||
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$ 0.00 |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
140 | 18 | 25 | 55 | 300 | 110 |
31L Waitakere water- 3 1/4tsp Gypsum, 1 1/4tsp Epsom Salts, 1tsp CaCl, 1tsp Chalk, 1/4tsp Baking Soda, 2tsp Phos acid in Sparge Mashed with 18L & then sparged with 12L for 25L pre-boil (grain absorb = 1L/kg |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
18 L | Mash | Infusion | -- | 68 °C | 90 min |
Starting Mash Thickness:
2.9 L/kg |
Water | Liters |
---|---|
Strike water volume at mash thickness of 2.9 L/kg | 14.9 |
Mash volume with grains | 18.3 |
Grain absorption losses | -5.2 |
Remaining sparge water volume (equipment estimates 17.7 L) | 16.3 |
Mash Lauter Tun losses | -0.9 |
Pre boil volume (equipment estimates 26.6 L) | 25.2 |
Boil off losses | -5.7 |
Hops absorption losses (first wort, boil, aroma) | -0.4 |
Post boil Volume | 20.5 |
Going into fermentor | 20.5 |
Total: | 31.3 |
Equipment Profile Used: | System Default |