Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
200 g | Flaked Oats - (late boil kettle addition) | 33 | 2.2 | 15.6% | |
80 g | United Kingdom - Chocolate | 34 | 425 | 6.3% | |
1,000 g | United Kingdom - Maris Otter Pale | 38 | 3.75 | 78.1% | |
1,280 g / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
33 g | Willamette | Pellet | 4.5 | Dry Hop | 7 days | 100% | ||
33 g / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
20 g | Live Yogurt | Other | Primary | 14 days | |
440 g | Frozen Black Cherries | Flavor | Secondary | 7 days | |
5 g | Irish Moss | Fining | Boil | 14 days | |
1 g | Caster Sugar | Other | Bottling | -- |
White Labs - Belgian Bastogne Ale Yeast WLP510 | ||||||||||||
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$ 0.00 |
Water | Liters |
---|---|
Strike water volume at mash thickness of 3 L/kg | 3.8 |
Mash volume with grains | 4.7 |
Grain absorption losses | -1.3 |
Remaining sparge water volume (equipment estimates 8.5 L) | 3.3 |
Mash Lauter Tun losses | -0.9 |
Pre boil volume (equipment estimates 10.2 L) | 5 |
Boil off losses | -5.7 |
Post boil Volume | 4.5 |
Going into fermentor | 4.5 |
Total: | 7.2 |
Equipment Profile Used: | System Default |