Savannen
Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
1,800 g | Finland - Pilsner Malt | 37 | 2 | 51.4% | |
800 g | German - Rye | 38 | 3.5 | 22.9% | |
300 g | Briess - Aromatic Munich Malt 20L | 35.4 | 20 | 8.6% | |
200 g | German - Munich Light | 37 | 6 | 5.7% | |
200 g | Belgian - Special B | 34 | 115 | 5.7% | |
200 g | Cane Sugar - (late boil kettle addition) | 46 | 0 | 5.7% | |
3,500 g / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
15 g | Tettnanger | Pellet | 4.1 | Boil | 60 min | 14.56 | 50% | |
15 g | Tettnanger | Pellet | 4.1 | Whirlpool at 95 °C | 1 min | 5.13 | 50% | |
30 g / $ 0.00 |
Danstar - Abbaye Ale Yeast | ||||||||||||||||
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$ 0.00 |
Method: Sugar Amount: 5 g/l |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
12.1 L | Mash In | Infusion | -- | 68 °C | 60 min |
Mash Out | Temperature | -- | 76 °C | 10 min | |
7.4 L | Sparge | Sparge | -- | 76 °C | 1 min |
Starting Mash Thickness:
3 L/kg |
Water | Liters |
---|---|
Strike water volume at mash thickness of 3 L/kg | 9.9 |
Mash volume with grains | 12.1 |
Grain absorption losses | -3.3 |
Remaining sparge water volume (equipment estimates 12 L) | 13.3 |
Mash Lauter Tun losses | -0.9 |
Pre boil volume (equipment estimates 17.7 L) | 19 |
Volume increase from sugar/extract (late additions) | 0.1 |
Boil off losses | -5.7 |
Hops absorption losses (first wort, boil, aroma) | -0.1 |
Post boil Volume | 12.1 |
Hops absorption losses (whirlpool, hop stand) | -0.1 |
Going into fermentor | 12 |
Total: | 23.2 |
Equipment Profile Used: | System Default |