Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
8.50 lb | American - Pilsner | 37 | 1.8 | 89.5% | |
1 lb | Flaked Rice | 40 | 0.5 | 10.5% | |
9.50 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
0.50 oz | Tettnanger | Pellet | 4.5 | Boil | 60 min | 8.86 | 50% | |
0.50 oz | Tettnanger | Pellet | 4.5 | Boil | 5 min | 1.77 | 50% | |
1 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
1 tsp | Irish Moss | Fining | Boil | 15 min. | |
47.59 ml | Phosphoric acid | Water Agt | Mash | 1 hr. | |
6.13 ml | Phosphoric acid | Water Agt | Sparge | 1 hr. |
White Labs - Cream Ale Yeast Blend WLP080 | ||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
||||||||||||||||
$ 0.00 |
CO2 Level: 3 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
7 | 3 | 2 | 5 | 5 | 25 |
Add 1lb rice hulls to every 5lb of grain to help keep mash temperature evenly distributed. Flaked Rice: Cook by simmering them with twice their volume in water. Beta-glucanase rest @ 97-113 F (20 min) Followed by Protein Rest @ 122-131F (15 min) Pilsner Malt: Protein rest @ 122-131F (15 min) Amylase Rest (All Grain Mash): 148-158 (with 151-154 F being best). Lower range (148-150F): less body, more fermentability, higher potential alcohol. Higher range (156-158F): chewier, sweeter beer w/increased quantity of dextrins. |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
2.25 qt | Strike Water (Flaked Rice) | Temperature | -- | 116 °F | -- |
Beta-glucanase Rest (Flaked Rice) | Infusion | -- | 112 °F | 20 min | |
9 qt | Strike Water (Pils Malt to Flaked Rice) | Temperature | -- | 137 °F | -- |
Protein Rest (Pils Malt & Flaked Rice) | Infusion | -- | 131 °F | 15 min | |
10.1 qt | Strike Water (All Grains) | Temperature | -- | 158 °F | -- |
Amylase Rest (All Grain) | Infusion | -- | 150 °F | 60 min | |
Mash Out | Temperature | -- | 170 °F | 15 min | |
15.2 qt | Batch Sparge | Sparge | -- | 170 °F | 15 min |
Starting Mash Thickness:
2.25 qt/lb |
Water | Gallons | Quarts |
---|---|---|
Strike water volume at mash thickness of 2.25 qt/lb | 5.34 | 21.4 |
Mash volume with grains | 6.1 | 24.4 |
Grain absorption losses | -1.19 | -4.8 |
Remaining sparge water volume (equipment estimates 3.13 g | 12.5 qt) | 3.59 | 14.4 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) | 7.5 | 30 |
Boil off losses | -1.5 | -6 |
Hops absorption losses (first wort, boil, aroma) | -0.04 | -0.2 |
Post boil Volume (equipment estimates 5.5 g | 22 qt) | 6 | 24 |
WARNING: Exceeded batch size - reduce boil size | ||
Going into fermentor (equipment estimates 6 g | 24 qt) | 5.5 | 22 |
Total: | 8.94 | 35.8 |
Equipment Profile Used: | System Default |