Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
15.25 lb | American - Pale 2-Row | 37 | 1.8 | 71.6% | |
0.50 lb | American - Wheat | 38 | 1.8 | 2.3% | |
0.50 lb | American - Caramel / Crystal 40L - (late boil kettle addition) | 34 | 40 | 2.3% | |
1.50 lb | Corn Sugar - Dextrose | 42 | 0.5 | 7% | |
3.55 lb | Rice Hulls | 0 | 0 | 16.7% | |
21.30 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
2 oz | Warrior | Pellet | 16 | Boil | 90 min | 107.48 | 12.5% | |
2 oz | Chinook | Pellet | 13 | Boil | 90 min | 87.32 | 12.5% | |
1 oz | Simcoe | Pellet | 12.7 | Boil | 45 min | 36.6 | 6.3% | |
1 oz | Columbus | Pellet | 15 | Boil | 30 min | 36.19 | 6.3% | |
2.25 oz | Centennial | Pellet | 10 | Boil | 1 min | 3.05 | 14.1% | |
1 oz | Simcoe | Pellet | 12.7 | Boil | 1 min | 1.72 | 6.3% | |
3.25 oz | Columbus | Pellet | 15 | Dry Hop | 7 days | 20.3% | ||
1.75 oz | Centennial | Pellet | 10 | Dry Hop | 7 days | 10.9% | ||
1.75 oz | Simcoe | Pellet | 12.7 | Dry Hop | 7 days | 10.9% | ||
16 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
1 tsp | Iirsh Moss | Fining | Boil | 15 min. | |
1.47 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
8.70 g | Gypsum | Water Agt | Mash | 1 hr. | |
0.66 g | Magnesium Chloride | Water Agt | Mash | 1 hr. | |
54.13 ml | Phosphoric acid | Water Agt | Mash | 1 hr. | |
6.84 ml | Phosphoric acid | Water Agt | Sparge | 1 hr. |
White Labs - California Ale Yeast WLP001 | ||||||||||||||||
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$ 0.00 |
CO2 Level: 2.5 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
75 | 5 | 10 | 50 | 150 | 0 |
Rice Hulls: Add 1lb for every 5 lbs of malt to help with heat distribution. Wheat Malt: Beta-glucanase rest @ 97-113 F (20 min) Followed by Protein Rest @ 122F (10 min) Bring up to 152F and add to mash. Crystal Malt: Add after mash-out, during vorlauf. Corn Sugar: Add to boil kettle. Mash: 122◦F for 15 minutes, then over next 15 minutes, raise temperature to 154◦F until conversion is complete (90 minutes total) Fermentation: Slowly raise temp to 70◦F when fermentation begins to slow. When bulk of yeast begins to drop, transfer to secondary fermentor and add dry hops. Let beer sit on top of hops for 7 days. Condition at least 4 weeks. |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
6.09 gal | Single Infusion | Infusion | -- | 152 °F | 90 min |
4.24 gal | Batch Sparge | Sparge | -- | 170 °F | 5 min |
Starting Mash Thickness:
1.5 qt/lb |
Water | Gallons | Quarts |
---|---|---|
Strike water volume at mash thickness of 1.5 qt/lb | 7.43 | 29.7 |
Mash volume with grains | 9.01 | 36 |
Grain absorption losses | -2.48 | -9.9 |
Remaining sparge water volume (equipment estimates 3.28 g | 13.1 qt) | 3.43 | 13.7 |
Mash Lauter Tun losses | -0.25 | -1 |
Volume increase from sugar/extract (early additions) | 0.12 | 0.5 |
Pre boil volume (equipment estimates 8.1 g | 32.4 qt) | 8.25 | 33 |
Boil off losses | -2.25 | -9 |
Hops absorption losses (first wort, boil, aroma) | -0.35 | -1.4 |
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: | 10.86 | 43.4 |
Equipment Profile Used: | System Default |