Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
3.30 kg | Crisp Malting - Organic Extra Pale Malt | 37.5 | 1.8 | 70.2% | |
1.20 kg | Crisp Malting - Rye Malt | 39.8 | 11.8 | 25.5% | |
200 g | Thomas Fawcett - Roasted Rye | 31 | 190 | 4.3% | |
4.70 kg / £ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
22 g | CTZ | Pellet | 15 | Boil | 60 min | 44 | 9.2% | |
60 g | Amarillo | Pellet | 6.4 | Boil | 0 min | 25% | ||
18 g | Citra | Pellet | 12.7 | Boil | 0 min | 7.5% | ||
20 g | Hallertau Blanc | Pellet | 8.4 | Whirlpool at 80 °C | 20 min | 2.6 | 8.3% | |
20 g | Mandarina Bavaria | Pellet | 10.2 | Whirlpool at 80 °C | 20 min | 3.16 | 8.3% | |
50 g | Amarillo | Pellet | 6.4 | Dry Hop at 19 °C | 3 days | 20.8% | ||
50 g | Citra | Pellet | 12.7 | Dry Hop at 19 °C | 3 days | 20.8% | ||
240 g / £ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
2 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
4 g | Epsom Salt | Water Agt | Mash | 1 hr. | |
1 g | Gypsum | Water Agt | Mash | 1 hr. | |
7 ml | CRS/AMS (6.3% HCl, 8.6% H2SO4) | Water Agt | Mash | 1 hr. |
Crossmyloof - Five | ||||||||||||||||
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£ 0.00 |
CO2 Level: 2.25 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
26 L | Infusion | 25 °C | 67 °C | 60 min |
Water | Liters |
---|---|
Strike water volume (equipment estimates 31.8 L) | 29.6 |
Mash volume with grains (equipment estimates 34.9 L) | 32.7 |
Grain absorption losses | -4.7 |
Mash Lauter Tun losses | -0.9 |
Pre boil volume (equipment estimates 26.2 L) | 24 |
Boil off losses | -5.7 |
Hops absorption losses (first wort, boil, aroma) | -0.5 |
Post boil Volume | 20 |
Hops absorption losses (whirlpool, hop stand) | -0.2 |
Top off amount | 0.2 |
Volume into fermentor | 20 |
Total: | 29.6 |
Equipment Profile Used: | System Default |