Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
8.75 lb | United Kingdom - Maris Otter Pale | 38 | 3.75 | 69.6% | |
2.25 lb | German - Wheat Malt | 37 | 2 | 17.9% | |
17.50 oz | Flaked Oats | 33 | 2.2 | 8.7% | |
2.50 oz | Canadian - Honey Malt | 37 | 25 | 1.2% | |
5.25 oz | Lactose (Milk Sugar) - (late boil kettle addition) | 41 | 1 | 2.6% | |
201.25 oz / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
0.75 oz | Galaxy | Pellet | 14.25 | Boil | 10 min | 13.91 | 8.3% | |
0.75 oz | Citra | Pellet | 11 | Boil | 10 min | 10.74 | 8.3% | |
0.75 oz | Mosaic | Pellet | 12.5 | Boil | 10 min | 12.2 | 8.3% | |
1 oz | Galaxy | Pellet | 14.25 | Boil | 5 min | 10.2 | 11.1% | |
1 oz | Citra | Pellet | 11 | Boil | 5 min | 7.87 | 11.1% | |
1 oz | Mosaic | Pellet | 12.5 | Boil | 5 min | 8.94 | 11.1% | |
1.25 oz | Galaxy | Pellet | 14.25 | Dry Hop | 7 days | 13.9% | ||
1.25 oz | Citra | Pellet | 11 | Dry Hop | 7 days | 13.9% | ||
1.25 oz | Mosaic | Pellet | 12.5 | Dry Hop | 7 days | 13.9% | ||
9 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
3.25 lb | Green apple puree | Flavor | Boil | 20 min. | |
1 each | Yeast Nutrient | Fining | Boil | 15 min. | |
4.50 lb | Mango fruit | Flavor | Primary | 5 days | |
1 each | Vanilla Bean | Spice | Secondary | 7 days | |
8.70 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 0 min. | |
9.41 g | Gypsum | Water Agt | Mash | 0 min. | |
2.03 g | Magnesium Chloride | Water Agt | Mash | 1 hr. | |
20.63 ml | Phosphoric acid | Water Agt | Mash | 1 hr. | |
8.15 ml | Phosphoric acid | Water Agt | Sparge | 1 hr. |
Wyeast - London Ale III 1318 | ||||||||||||||||
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$ 0.00 |
CO2 Level: 0 g/l |
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. Flaked Oats and 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. Honey Malt: Add after mash-out, during vorlauf. Lactose Sugar: Add to boil kettle. |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
4.07 gal | Strike Water @ 159 F | Temperature | -- | 149 °F | -- |
Single Infusion | Infusion | -- | 158 °F | 60 min | |
Mash Out | Temperature | -- | 170 °F | 15 min | |
5.05 gal | Batch Sparge | Sparge | -- | 170 °F | 15 min |
Starting Mash Thickness:
1.25 qt/lb |
Water | Gallons | Quarts |
---|---|---|
Strike water volume at mash thickness of 1.25 qt/lb | 3.83 | 15.3 |
Mash volume with grains | 4.81 | 19.2 |
Grain absorption losses | -1.53 | -6.1 |
Remaining sparge water volume (equipment estimates 5.12 g | 20.5 qt) | 5.45 | 21.8 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 7.17 g | 28.7 qt) | 7.5 | 30 |
Volume increase from sugar/extract (late additions) | 0.03 | 0.1 |
Boil off losses | -1.5 | -6 |
Hops absorption losses (first wort, boil, aroma) | -0.2 | -0.8 |
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: | 9.28 | 37.1 |
Equipment Profile Used: | System Default |