| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 4.54 kg | Weyermann - Munich Type I |
$ 3.10 / kg $ 14.07 |
38 | 6 | 58% |
| 2.27 kg | Viking - Vienna |
$ 3.30 / kg $ 7.49 |
37 | 3.6 | 29% |
| 0.40 kg | Briess - Caramel Malt - 120L |
$ 4.76 / kg $ 1.90 |
34.5 | 120 | 5.1% |
| 0.25 kg | Weyermann - Caramunich Type 3 |
$ 4.60 / kg $ 1.15 |
34 | 57 | 3.2% |
| 0.12 kg | Weyermann - Melanoidin |
$ 5.08 / kg $ 0.58 |
34.5 | 27 | 1.5% |
| 0.25 kg | Viking - Pilsner Malt |
$ 3.21 / kg $ 0.80 |
37 | 1.9 | 3.2% |
| 7.83 kg / $ 26.01 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 17 g | Yakima Chief Hops - Magnum |
$ 0.10 / g $ 1.70 |
Pellet | 11.2 | Boil at 100 °C | 60 min | 19.2 | 100% |
| 17 g / $ 1.70 | ||||||||
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| 8 L | Dough in | Strike | 20 °C | 16 °C | 30 min |
| 10 L | Dough in | Decoction | 60 °C | 30 °C | -- |
| 4.3 L | Dough in | Decoction | 100 °C | 40 °C | 20 min |
| Saccharification - 15L | Temperature | 40 °C | 72 °C | 15 min | |
| Boil - 15L | Temperature | 71 °C | 100 °C | 30 min | |
| Saccharification - return decoction | Decoction | 35 °C | 67 °C | 45 min | |
| For mash-out - 50% | Decoction | 67 °C | 100 °C | -- | |
| Mash-out | Decoction | 67 °C | 76 °C | 15 min | |
|
Starting Mash Thickness:
2.7 L/kg Starting Grain Temp: 15 °C |
|||||
| White Labs - German Bock Lager Yeast WLP833 | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
||||||||||||||||
| $ 9.75 |
| CO2 Level: 2.45 Volumes |
| Cost $ | Cost % | |
|---|---|---|
| Fermentables | $ | |
| Steeping Grains (Extract Only) |
$ | |
| Hops | $ | |
| Yeast | $ | |
| Other | $ | |
| Cost Per Barrel | $ 0.00 | |
| Cost Per Pint | $ 0.00 | |
| Total Cost | $ 0.00 |
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