Brew Beard
Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
9 lb | American - 2 Row Malt | 36.8 | 2.4 | 78.3% | |
1.50 lb | American - Munich - 60L | 33 | 60 | 13% | |
0.75 lb | American - Caramel / Crystal 60L | 34 | 60 | 6.5% | |
0.25 lb | Briess - Chocolate | 25 | 350 | 2.2% | |
11.50 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
2.50 oz | Tettnanger | Pellet | 4.5 | Boil | 60 min | 31.23 | 71.4% | |
1 oz | Hallertau Mittelfruh | Pellet | 3.75 | Boil | 5 min | 2.08 | 28.6% | |
3.50 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
1 each | Cinnamon stick | Spice | Boil | 5 min. | |
1 oz | Sweet Orange Peel | Spice | Mash | 5 min. | |
0.50 oz | Ginger Root | Spice | Mash | 5 min. | |
2 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
4 g | Gypsum | Water Agt | Mash | 1 hr. |
White Labs - British Ale Yeast WLP005 | ||||||||||||||||
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$ 0.00 |
Method: co2 CO2 Level: 2.5 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
3 gal | Infusion | -- | 154 °F | 60 min | |
3 gal | Batch Sparge | -- | 170 °F | 60 min | |
Starting Mash Thickness:
1 qt/lb |
Water | Gallons | Quarts |
---|---|---|
Strike water volume at mash thickness of 1 qt/lb | 0.63 | 2.5 |
Mash volume with grains (equipment estimates -0.18 g | -0.7 qt) | 0.83 | 3.3 |
Grain absorption losses | -0.31 | -1.3 |
Remaining sparge water volume (equipment estimates 5.82 g | 23.3 qt) | 5.19 | 20.8 |
Mash Lauter Tun losses | -0.25 | -1 |
Volume increase from sugar/extract (early additions) | 0.75 | 3 |
Pre boil volume (equipment estimates 6.63 g | 26.5 qt) | 6 | 24 |
Boil off losses | -1.5 | -6 |
Hops absorption losses (first wort, boil, aroma) | -0.13 | -0.5 |
Post boil Volume | 5 | 20 |
Top off amount | 1 | 4 |
Going into fermentor | 6 | 24 |
Total: | 5.82 | 23.3 |
Equipment Profile Used: | System Default |