Cronk
Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
2 kg | German - Red X | 36 | 12 | 43.5% | |
2 kg | American - Pale Ale | 37 | 3.5 | 43.5% | |
0.20 kg | New Zealand - Medium Crystal Malt | 35.4 | 56.35 | 4.3% | |
0.25 kg | New Zealand - Dark Crystal Malt | 35.4 | 96.45 | 5.4% | |
0.15 kg | Brown Sugar | 45 | 15 | 3.3% | |
4.60 kg / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
20 g | Amarillo | Pellet | 8.6 | Boil | 35 min | 22.91 | 33.3% | |
20 g | Amarillo | Pellet | 8.6 | Boil | 10 min | 10.03 | 33.3% | |
20 g | Mosaic | Pellet | 12.5 | Boil | 10 min | 14.57 | 33.3% | |
60 g / $ 0.00 |
Fermentis - Safale - American Ale Yeast US-05 | ||||||||||||||||
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$ 0.00 |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
80 | 5 | 25 | 75 | 80 | 100 |
~Did this from: https://aussiehomebrewer.com/threads/melbourne-hawthorn-water-profile.97252/ 0.1*16= 1.6g calcium carbonate 0.1*16= 1.6g calcium carbonate 0.1*16=1.6g calcium sulphate But then ... from: https://melbournebrewers.org/wp-content/uploads/2017/03/key-concepts-in-water-treatment.pdf For brewers preferring to add these two salts dry: calcium sulphate: add 0.5 grams per litre of brewing water to give 115ppm Ca2+ and 280ppm SO42- calcium carbonate: add 0.2 grams per litre of brewing water to give 80 ppm Ca2+ and 120ppm HCO3- |
Water | Liters |
---|---|
Strike water volume at mash thickness of 3.7 L/kg | 16.2 |
Mash volume with grains | 19.2 |
Grain absorption losses | -4.5 |
Remaining sparge water volume (equipment estimates 11 L) | 8 |
Mash Lauter Tun losses | -0.9 |
Volume increase from sugar/extract (early additions) | 0.1 |
Pre boil volume (equipment estimates 22 L) | 19 |
Boil off losses | -5.7 |
Hops absorption losses (first wort, boil, aroma) | -0.3 |
Post boil Volume | 16 |
Going into fermentor | 16 |
Total: | 24.3 |
Equipment Profile Used: | System Default |