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Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
18 lb | Bestmalz - BEST Pilsen18 lb BEST Pilsen | 37 | 1.9 | 96% | |
0.75 lb | Briess - Carapils Malt0.75 lb Carapils Malt - (late boil kettle addition) | 34.5 | 1.5 | 4% | |
18.75 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
2 oz | Goldings2 oz Goldings Hops |
$ 2.00 / oz $ 4.00 |
Leaf/Whole | 4.4 | Boil | 60 min | 17.01 | 16.7% |
2 oz | Goldings2 oz Goldings Hops |
$ 2.00 / oz $ 4.00 |
Leaf/Whole | 4.4 | Boil | 10 min | 6.17 | 16.7% |
2 oz | Tettnanger2 oz Tettnanger Hops |
$ 2.00 / oz $ 4.00 |
Leaf/Whole | 4 | Boil | 10 min | 5.61 | 16.7% |
4 oz | Hallertau Blanc4 oz Hallertau Blanc Hops | Leaf/Whole | 8.7 | Whirlpool at 180 °F | 10 min | 9.33 | 33.3% | |
2 oz | Tettnanger2 oz Tettnanger Hops | Leaf/Whole | 4 | Whirlpool at 180 °F | 10 min | 2.14 | 16.7% | |
12 oz / $ 12.00 |
Amount | Variety | Cost | IBU | Bill % |
---|---|---|---|---|
4 oz | Goldings (Leaf/Whole) 3.9999999908503 oz Goldings (Leaf/Whole) Hops |
$ 2.00 / oz $ 8.00 |
23.18 | 33.4% |
4 oz | Tettnanger (Leaf/Whole) 3.9999999908503 oz Tettnanger (Leaf/Whole) Hops |
$ 2.00 / oz $ 8.00 |
7.75 | 33.4% |
4 oz | Hallertau Blanc (Leaf/Whole) 3.9999999908503 oz Hallertau Blanc (Leaf/Whole) Hops | 9.33 | 33.3% | |
12 oz / $ 16.00 |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
8.2 gal | Strike | 161 °F | 151 °F | 60 min | |
4.5 gal | Sparge | 165 °F | 165 °F | 20 min | |
Starting Mash Thickness:
1.75 qt/lb Starting Grain Temp: 65 °F |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
1 each | Campden Tablets | Water Agt | Mash | -- | |
0.50 each | Whirlfloc | Water Agt | Boil | 5 min. | |
12 g | Gypsum | Water Agt | Mash | -- | |
12 g | Calcium Chloride (dihydrate) | Water Agt | Mash | -- |
Imperial Yeast - L13 Global | ||||||||||||||||
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$ 0.00 Yeast Pitch Rate and Starter Calculator |
Method: co2 CO2 Level: 2.25 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
0 | 0 | 0 | 0 | 0 | 0 |
Mash Chemistry and Brewing Water Calculator |
Mash Temperature: 151°F (66°C), then mash out to 165°F (74°C).
Adjust water to hit a mash pH of 5.4.
Boil for 75 minutes (to drive off DMS) following the hops schedule.
Pitch the yeast at 52°F (11°C) and ferment at 54°F (12°C) for 5 days before raising the temperature slowly to clean up any diacetyl. Rack to secondary day 18 and allow at least 7–10 days of cold lagering time before packaging.
System Default
Cost $ | Cost % | |
---|---|---|
Fermentables | $ | |
Steeping Grains (Extract Only) |
$ | |
Hops | $ | |
Yeast | $ | |
Other | $ | |
Cost Per Barrel | $ 0.00 | |
Cost Per Pint | $ 0.00 | |
Total Cost | $ 0.00 |