Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
11 lb | American - Pale 2-Row | 37 | 1.8 | 88.4% | |
1 lb | American - Chocolate | 29 | 350 | 8% | |
2 oz | American - Black Malt | 28 | 500 | 1% | |
5 oz | American - Carapils (Dextrine Malt) | 33 | 1.8 | 2.5% | |
12.44 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
1 oz | Cluster | Pellet | 6.5 | Boil | 60 min | 24.1 | 25% | |
1 oz | B. C. Goldings | Pellet | 5 | Boil | 15 min | 9.2 | 25% | |
1 oz | B. C. Goldings | Pellet | 5 | Boil | 10 min | 6.72 | 25% | |
1 oz | B. C. Goldings | Pellet | 5 | Boil | 1 min | 0.8 | 25% | |
4 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
1 tsp | Irish Moss | Fining | Boil | 15 min. | |
3 lb | Raspberry Puree | Flavor | Secondary | 0 min. | |
6.83 g | Chalk | Water Agt | Mash | 1 hr. | |
3.68 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
2.57 g | Gypsum | Water Agt | Mash | 1 hr. | |
2.50 g | Baking Soda | Water Agt | Mash | 1 hr. | |
28.59 ml | Phosphoric acid | Water Agt | Mash | 1 hr. | |
17.27 ml | Phosphoric acid | Water Agt | Sparge | 1 hr. |
Wyeast - London ESB Ale 1968 | ||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
||||||||||||||||
$ 0.00 |
CO2 Level: 2.5 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
100 | 3 | 33.1 | 60 | 50 | 0.1 |
Condition at least 4 weeks. When fermentation begins to slow, add puree to second fermentor and rack beer onto puree. Fermentation should pick up again with the addition of fruit sugar. Rice Hulls: Add 1lb for every 5 lbs of malt to help with heat distribution. Carapils Malt: Add after mash-out, during vorlauf. Chocolate Malt: Add after mash-out, during vorlauf. Black Malt: Milled separately and grind finely. 1lb grain to 2qts water Hot steeping Mixed with water at 165F Steep for 5 min Stain with coffee filter Add to wort in fermenter |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
4.66 gal | Single Infusion | Infusion | -- | 152 °F | 90 min |
4.35 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 | 4.66 | 18.7 |
Mash volume with grains | 5.66 | 22.6 |
Grain absorption losses | -1.55 | -6.2 |
Remaining sparge water volume (equipment estimates 4.67 g | 18.7 qt) | 5.14 | 20.6 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 7.53 g | 30.1 qt) | 8 | 32 |
Boil off losses | -1.88 | -7.5 |
Hops absorption losses (first wort, boil, aroma) | -0.15 | -0.6 |
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: | 9.8 | 39.2 |
Equipment Profile Used: | System Default |