| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 4.70 kg | Belgian - Pilsner | 37 | 1.6 | 92% | |
| 210 g | Belgian - Wheat | 38 | 1.8 | 4.1% | |
| 200 g | Flaked Oats | 33 | 2.2 | 3.9% | |
| 5,110 g / $ 0.00 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 35 g | Hallertau Hersbrucker | Pellet | 2.1 | Boil | 60 min | 8.95 | 71.4% | |
| 14 g | Hallertau Tradition | Pellet | 4.8 | Boil | 15 min | 4.06 | 28.6% | |
| 49 g / $ 0.00 | ||||||||
| Amount | Name | Cost | Type | Use | Time |
|---|---|---|---|---|---|
| 0.50 tsp | Gjærnæring | Other | Boil | 15 min. | |
| 0.50 tsp | Irish moss | Fining | Boil | 15 min. |
| Fermentis - Saflager - German Lager Yeast W-34/70 | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
||||||||||||
| $ 0.00 |
| Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
|---|---|---|---|---|---|
| 104 | 15 | 52 | 86 | 109 | 152 |
|
Mash / Sparge CaSO4 (Gypsum): 2 / 0,461538462 CaCl2 (Calcium Chloride): 4 / 0,923076923 MgSO4 (Epsom Salt): 4 / 0,923076923 NaHCO3 (Baking Soda): 5 / 1,153846154 CaCO3 (Chalk): 1 / 0,230769231 Lactic Acid (ml): 4 Sauermalz (oz): 0 |
|||||
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| Infusion | -- | 65 °C | 90 min | ||
| Temperature | -- | 76 °C | 5 min | ||
| Sparge | -- | 78 °C | 5 min |
| Water | Liters |
|---|---|
| Strike water volume at mash thickness of 3.7 L/kg | 18.7 |
| Mash volume with grains | 22 |
| Grain absorption losses | -5.1 |
| Remaining sparge water volume (equipment estimates 19.2 L) | 16.4 |
| Mash Lauter Tun losses | -0.9 |
| Pre boil volume (equipment estimates 31.8 L) | 29 |
| Boil off losses | -8.6 |
| Hops absorption losses (first wort, boil, aroma) | -0.2 |
| Post boil Volume | 23 |
| Going into fermentor | 23 |
| Total: | 35 |
| Equipment Profile Used: | System Default |
