Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
9.50 lb | United Kingdom - Golden Promise | 37 | 3 | 82.6% | |
0.75 lb | United Kingdom - Chocolate - (late boil kettle addition) | 34 | 425 | 6.5% | |
1 lb | Rolled Oats | 33 | 2.2 | 8.7% | |
4 oz | Briess - Midnight Wheat Malt - (late boil kettle addition) | 25 | 550 | 2.2% | |
11.50 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
1.75 oz | East Kent Goldings | Pellet | 5 | Boil | 60 min | 33.54 | 100% | |
1.75 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
1 tsp | Irish Moss | Fining | Boil | 15 min. | |
4.25 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
4 g | Gypsum | Water Agt | Mash | 1 hr. | |
26.46 ml | Phosphoric acid | Water Agt | Mash | 1 hr. | |
8.41 g | Phosphoric acid | Water Agt | Sparge | 1 hr. |
Wyeast - London Ale 1028 | ||||||||||||||||
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$ 0.00 |
CO2 Level: 2.5 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
80 | 5 | 25 | 75 | 80 | 100 |
Rice Hulls: Add 1lb for every 5lbs for grain to help with heat distribution. Roasted Barley: Hot steep and cold steep with short boil. Milled separately and finely ground. 1lb grain to 2qts water. Mix with cold water and leave at room temperature for a full day. Add to last 10 min of boil. Chocolate: Add after mash-out, during vorlauf. Black Patent: Add after mash-out, during vorlauf. Flaked Oats: Roast in the oven at 325◦F for 75 minutes, turning every 15 minutes. Cook flaked oats 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. Finely grind the dark roasted malt and steep overnight using 2qts. water for each 1lb. malt. Add to the boil. Great on nitro. |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
3.61 gal | Single Infusion | Infusion | -- | 152 °F | 90 min |
5.59 gal | Batch Sparge | Sparge | -- | 170 °F | 5 min |
Starting Mash Thickness:
1.25 qt/lb |
Water | Gallons | Quarts |
---|---|---|
Strike water volume at mash thickness of 1.25 qt/lb | 3.59 | 14.4 |
Mash volume with grains | 4.51 | 18.1 |
Grain absorption losses | -1.44 | -5.8 |
Remaining sparge water volume (equipment estimates 5.16 g | 20.6 qt) | 5.59 | 22.4 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 7.07 g | 28.3 qt) | 7.5 | 30 |
Boil off losses | -1.5 | -6 |
Hops absorption losses (first wort, boil, aroma) | -0.07 | -0.3 |
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: | 9.19 | 36.8 |
Equipment Profile Used: | System Default |