| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 9.50 lb | United Kingdom - Maris Otter Pale | 38 | 3.75 | 73.5% | |
| 1.40 lb | United Kingdom - Amber | 32 | 27 | 10.8% | |
| 1.40 lb | United Kingdom - Brown | 32 | 65 | 10.8% | |
| 10 oz | American - Black Malt | 28 | 500 | 4.8% | |
| 12.92 lbs / $ 0.00 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 0.65 oz | Columbus/Tomahawk/Zeus (CTZ) | Pellet | 14 | Boil | 60 min | 29.31 | 65% | |
| 0.35 oz | Columbus/Tomahawk/Zeus (CTZ) | Pellet | 14 | Whirlpool at 200 °F | 20 min | 35% | ||
| 1 oz / $ 0.00 | ||||||||
| White Labs - Essex Ale Yeast WLP022 | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
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| $ 0.00 |
| Method: CO2 CO2 Level: 2.3 Volumes |
| Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
|---|---|---|---|---|---|
| 100 | 5 | 35 | 60 | 50 | 265 |
|
4g gypsum 1g table salt 1g epsom salt 4g calc chloride 3g baking soda |
|||||
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| 21 qt | Saccharification | Infusion | -- | 152 °F | 60 min |
| Mash Out | Temperature | -- | 165 °F | 10 min |
| Water | Gallons | Quarts |
|---|---|---|
| Strike water volume at mash thickness of 1.75 qt/lb | 5.65 | 22.6 |
| Mash volume with grains | 6.69 | 26.8 |
| Grain absorption losses | -1.62 | -6.5 |
| Remaining sparge water volume (equipment estimates 4.5 g | 18 qt) | 3.21 | 12.8 |
| Mash Lauter Tun losses | -0.25 | -1 |
| Pre boil volume (equipment estimates 8.29 g | 33.2 qt) | 7 | 28 |
| Boil off losses | -2.25 | -9 |
| Hops absorption losses (first wort, boil, aroma) | -0.02 | -0.1 |
| Post boil Volume | 6.01 | 24.1 |
| Hops absorption losses (whirlpool, hop stand) | -0.01 | -0.1 |
| Going into fermentor | 6 | 24 |
| Total: | 8.87 | 35.5 |
| Equipment Profile Used: | System Default | |
