Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
7.75 lb | American - Pale 2-Row | 37 | 1.8 | 84.4% | |
1 lb | Flaked Rice | 40 | 0.5 | 10.9% | |
4 oz | German - Carafa II - (late boil kettle addition) | 32 | 425 | 2.7% | |
3 oz | Belgian - Chocolate - (late boil kettle addition) | 30 | 340 | 2% | |
9.19 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
0.50 oz | Amallia | Pellet | 7 | Boil | 60 min | 14.13 | 66.7% | |
0.25 oz | Amallia | Pellet | 7 | Boil | 5 min | 1.41 | 33.3% | |
0.75 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
1 tsp | Irish Moss | Fining | Mash | 15 min. | |
27.73 ml | Phosphoric acid | Water Agt | Mash | 1 hr. | |
5.81 g | Phosphoric acid | Water Agt | Sparge | 1 hr. | |
1.25 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
2.50 g | Gypsum | Water Agt | Mash | 1 hr. | |
4.50 g | Magnesium Chloride | Water Agt | Mash | 1 hr. |
White Labs - Czech Budejovice Lager Yeast WLP802 | ||||||||||||||||
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$ 0.00 |
CO2 Level: 3 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
40 | 20 | 4 | 75 | 52 | 29 |
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 @ 122F (10 min) Bring up to 152F and add to mash. Carafa Malt: Add after mash-out, during vorlauf. Chocolate Malt: Add after mash-out, during vorlauf. |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
2.25 qt | Strike Water (Flaked Rice) | Temperature | -- | 117 °F | -- |
Beta-glucanase Rest (Flaked Rice) | Infusion | -- | 113 °F | 20 min | |
Protein Rest (Flaked Rice) | Temperature | -- | 131 °F | 15 min | |
17.4 qt | Strike Water (Flaked Rice & Pale Malt) | Temperature | -- | 154 °F | -- |
Amylase Rest (Flaked Rice & Pale Malt) | Infusion | -- | 152 °F | 60 min | |
Mash-Out (All Grain) | Temperature | -- | 170 °F | 20 min | |
14.4 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 | 5.17 | 20.7 |
Mash volume with grains | 5.9 | 23.6 |
Grain absorption losses | -1.15 | -4.6 |
Remaining sparge water volume (equipment estimates 3.26 g | 13 qt) | 3.73 | 14.9 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 7.03 g | 28.1 qt) | 7.5 | 30 |
Boil off losses | -1.5 | -6 |
Hops absorption losses (first wort, boil, aroma) | -0.03 | -0.1 |
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: | 8.9 | 35.6 |
Equipment Profile Used: | System Default |