otrum
Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
1 lb | German - Melanoidin | 37 | 25 | 11.1% | |
0.50 lb | American - Caramel / Crystal 60L | 34 | 60 | 5.6% | |
0.50 lb | American - Carapils (Dextrine Malt) | 33 | 1.8 | 5.6% | |
0.50 lb | American - Pilsner | 37 | 1.8 | 5.6% | |
6.50 lb | American - Vienna | 35 | 4 | 72.2% | |
9 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
0.60 oz | kirin | Leaf/Whole | 10 | Boil | 60 min | 22.93 | 26.9% | |
0.38 oz | kirin | Leaf/Whole | 10 | Boil | 30 min | 11.16 | 17% | |
1 oz | kirin | Leaf/Whole | 10 | Boil | 0 min | 44.8% | ||
0.25 oz | kirin | Leaf/Whole | 10 | Aroma | 0 min | 11.2% | ||
2.23 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
1 each | Whirlfloc | Water Agt | Boil | 10 min. | |
2 g | Gypsum | Water Agt | Mash | -- | |
1.25 g | Calcium Chloride (anhydrous) | Water Agt | Mash | -- | |
0.50 g | Canning Salt | Water Agt | Mash | -- |
Fermentis - Saflager - German Lager Yeast W-34/70 | ||||||||||||||||
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$ 0.00 |
Method: dextrose Amount: 3 oz Temp: 68 °F CO2 Level: 1.9 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
82 | 20 | 4 | 2 | 16 | 320 |
gypsum: .5 tsp (2g) cal chloride: .37 tsp (1.25g) salt: .08 tsp (.5g) |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
8 qt | Dough in (95) | Infusion | -- | 95 °F | 15 min |
5 qt | Mash In/ Sacch (155) | Strike | 95 °F | 155 °F | 60 min |
Mash-out | Temperature | 155 °F | 168 °F | 5 min | |
5 gal | Sparge | Sparge | 168 °F | 168 °F | 30 min |
Starting Mash Thickness:
0.889 qt/lb Starting Grain Temp: 62 °F |
Water | Gallons | Quarts |
---|---|---|
Strike water volume at mash thickness of 0.89 qt/lb | 2 | 8 |
Mash volume with grains | 2.72 | 10.9 |
Grain absorption losses | -1.13 | -4.5 |
Remaining sparge water volume (equipment estimates 5.96 g | 23.8 qt) | 6.37 | 25.5 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) | 7 | 28 |
Boil off losses | -1.5 | -6 |
Hops absorption losses (first wort, boil, aroma) | -0.08 | -0.3 |
Post boil Volume (equipment estimates 5 g | 20 qt) | 5.5 | 22 |
WARNING: Exceeded batch size - reduce boil size | ||
Going into fermentor (equipment estimates 5.5 g | 22 qt) | 5 | 20 |
Total: | 8.38 | 33.5 |
Equipment Profile Used: | System Default |