Amount | Fermentable | PPG | °L | Bill % |
---|---|---|---|---|
7 lb | Mecca Grade - Lamonta (American Pale) | 37 | 3 | 63.6% |
1 lb | Cane Sugar | 46 | 0 | 9.1% |
3 lb | Mecca Grade - metolius | 35 | 11 | 27.3% |
11 lb | Total |
Amount | Variety | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|
1 oz | Centennial | Pellet | 8.4 | Boil | 50 min | 35.51 | 11.1% |
1 oz | Centennial | Pellet | 8.4 | Boil | 0 min | 11.1% | |
3 oz | Centennial | Pellet | 8.4 | Whirlpool at 180 °F | 30 min | 37.75 | 33.3% |
3 oz | Centennial | Pellet | 8.4 | Dry Hop | 3 days | 33.3% | |
1 oz | Centennial | Pellet | 8.4 | Boil | 5 min | 7.44 | 11.1% |
Amount | Description | Type | Temp | Time |
---|---|---|---|---|
20 qt | Infusion | 153 °F | 45 min | |
9 qt | Sparge | 170 °F | 15 min | |
Starting Mash Thickness: 2 qt/lb |
Amount | Name | Type | Use | Time |
---|---|---|---|---|
0.5 each | Whirlfloc | Water Agt | Boil | 5 min. |
0.5 tsp | Wyesat Nutrient | Other | Boil | 5 min. |
13.8 g | Gypsum | Water Agt | Other | 0 min. |
1.9 g | Calcium Chloride | Water Agt | Other | 0 min. |
0.3 each | campden tablet | Water Agt | Other | 0 min. |
White Labs - English Ale Yeast WLP002 | ||||||||||||||||
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Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
140 | 18 | 25 | 55 | 110 | 90 |
13.8 grams gypsum 1.9 grams CaCl 1 gram baking soda 1/3 campden tablet All added to total water before heating |
Water | Gallons | Quarts |
---|---|---|
Total mash water needed | 7.52 | 30.1 |
Strike water volume at mash thickness of 2 qt/lb | 3.5 | 14 |
Remaining sparge water volume | 4.02 | 16.1 |
Grain absorption losses | -0.88 | -3.5 |
Mash Lauter Tun dead space | -0.25 | -1 |
Amount going into kettle | 6.4 | 25.6 |
Volume increase from sugar/extract (early additions) | 0.33 | 1.3 |
Adjusted starting boil size | 6.73 | 26.9 |
Boil off losses | -1.5 | -6 |
Hops absorption losses | -0.23 | -0.9 |
Amount going into fermentor | 5 | 20 |
Total: | 7.52 | 30.1 |