Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
8 lb | Belgian - Pilsner | 37 | 1.6 | 43% | |
6 lb | Belgian - Munich | 38 | 6 | 32.2% | |
0.50 lb | Belgian - Wheat | 38 | 1.8 | 2.7% | |
2 lb | Cane Sugar | 46 | 0 | 10.7% | |
4 oz | Belgian - Aromatic | 33 | 38 | 1.3% | |
12 oz | Belgian - CaraMunich - (late boil kettle addition) | 33 | 50 | 4% | |
10 oz | Belgian - Special B - (late boil kettle addition) | 34 | 115 | 3.4% | |
8 oz | Maltodextrin | 39 | 0 | 2.7% | |
18.62 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
1.25 oz | Perle | Pellet | 8.2 | Boil | 60 min | 30.78 | 100% | |
1.25 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
1 tsp | Irish Moss | Fining | Boil | 15 min. | |
9.48 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
10.25 g | Gypsum | Water Agt | Mash | 1 hr. | |
0.92 g | Chalk | Water Agt | Mash | 1 hr. | |
2.21 g | Magnesium Chloride | Water Agt | Mash | 1 hr. | |
5.85 ml | Phosphoric acid | Water Agt | Sparge | 1 hr. |
White Labs - Abbey Ale Yeast WLP530 | ||||||||||||||||
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$ 0.00 |
CO2 Level: 3.0 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
150 | 10 | 80 | 150 | 160 | 220 |
Rice Hulls: Add 1lb for every 5 lbs of malt to help with heat distribution. Pilsner Malt: Protein rest (122-131F 15 min) Belgian Wheat: Beta-glucanase rest @ 97-113 F (20 min) Followed by Protein Rest @ 122F (10 min) Bring up to 152F and add to mash. CaraMunich and Special B Malt: Add after mash-out, during vorlauf. Cane Sugar: Add to boil kettle. Add the crystal malt and Special B after mash-out, during vorlauf. Aromatic malt is used to enhance the malt flavor. Maltodextrin to add body. Step mash: 122-131 10-20 min 142-146 154-162 Slowly raise temperature to 72◦F by the last 1/3 of fermentation. Condition at least 4 weeks. |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
6.05 gal | Single Infusion | Infusion | -- | 152 °F | 90 min |
3.89 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 | 6.05 | 24.2 |
Mash volume with grains | 7.34 | 29.3 |
Grain absorption losses | -2.02 | -8.1 |
Remaining sparge water volume (equipment estimates 3.45 g | 13.8 qt) | 4.03 | 16.1 |
Mash Lauter Tun losses | -0.25 | -1 |
Volume increase from sugar/extract (early additions) | 0.19 | 0.8 |
Pre boil volume (equipment estimates 7.42 g | 29.7 qt) | 8 | 32 |
Boil off losses | -1.88 | -7.5 |
Hops absorption losses (first wort, boil, aroma) | -0.05 | -0.2 |
Post boil Volume (equipment estimates 5.5 g | 22 qt) | 6.1 | 24.4 |
WARNING: Exceeded batch size - reduce boil size | ||
Going into fermentor (equipment estimates 6.1 g | 24.4 qt) | 5.5 | 22 |
Total: | 10.08 | 40.3 |
Equipment Profile Used: | System Default |