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| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 2,600 g | Weyermann - Oak Smoked Wheat Malt2600 g Oak Smoked Wheat Malt |
£ 0.00 / g £ 8.55 |
38 | 2 | 81.3% |
| 396.90 g | US - Rice Hulls396.9 g Rice Hulls |
£ 0.00 / g £ 0.79 |
0.01 | 0 | 12.4% |
| 200 g | Crisp Malting - Maris Otter200 g Maris Otter |
£ 0.00 / g £ 0.22 |
37.5 | 2.81 | 6.3% |
| 3,196.90 g / £ 9.57 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 50 g | Saaz50 g Saaz Hops |
£ 0.04 / g £ 2.13 |
Pellet | 3.5 | Boil at 100 °C | 60 min | 24.05 | 51.5% |
| 47 g | Saaz47 g Saaz Hops |
£ 0.04 / g £ 2.00 |
Pellet | 3.5 | Whirlpool at 100 °C | 0 min | 2.6 | 48.5% |
| 97 g / £ 4.12 | ||||||||
| Amount | Variety | Cost | IBU | Bill % |
|---|---|---|---|---|
| 97 g | Saaz (Pellet) 97 g Saaz (Pellet) Hops |
£ 0.04 / g £ 4.12 |
26.65 | 100% |
| 97 g / £ 4.12 | ||||
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| 12 L | Step 1 | Strike | -- | 38 °C | 30 min |
| 3 L | Step 2 | Temperature | 38 °C | 52 °C | 45 min |
| 3 L | Step 3 | Temperature | 52 °C | 63 °C | 30 min |
| 3 L | Step 4 | Temperature | 63 °C | 70 °C | 30 min |
|
Starting Mash Thickness:
3 L/kg Starting Grain Temp: 12 °C |
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| Amount | Name | Cost | Type | Use | Time |
|---|---|---|---|---|---|
| 5 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
| 9 g | Epsom Salt |
£ 0.01 / g £ 0.11 |
Water Agt | Mash | 1 hr. |
| 4 g | Gypsum | Water Agt | Mash | 1 hr. | |
| 2.92 ml | Lactic acid | Water Agt | Mash | 1 hr. | |
| 2 g | Salt | Water Agt | Mash | 1 hr. | |
| 1 each | Whirlfloc | Water Agt | Boil | 10 min. | |
| 2 g | Yeast Nutrient | Other | Boil | 10 min. | |
| £ 0.11 | |||||
| Fermentis - Safale - German Ale Yeast K-97 | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
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| £ 0.00 Yeast Pitch Rate and Starter Calculator |
| Method: sucrose Amount: 147.8 g Temp: 1.1 °C CO2 Level: 3.5 Volumes |
| Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
|---|---|---|---|---|---|
| 71 | 33 | 31 | 124 | 202 | 80 |
|
Check Pattinson for water composition. Adjust acidulated. Water adapted from Nov/Dec 2012 issue of Zymurgy. Salts are what makes Mg and SO4/Cl ratio work. Saved as "Grodzisk, Poland" water profile. |
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| Mash Chemistry and Brewing Water Calculator | |||||
References: Ron Pattinson, The Homebrewer's Guide to Vintage Beers; American Homebrewer's Association, "Gräzer, Revitalizing a Polish-Style Ale; Historic German and Austrian Beers for the Home Brewer. Additional reference, CB&B Magazine.
Use Marynka/Lublin for hopping, if available.
Acidulated malt removed. Water profile is RO. Adjust to your own water supply.
If step mash is not feasible on your system, mash at 150 degrees F (65 degrees C) for 1 hour. A single decoction may be used to raise the temperature from 145 degrees F to 158 degrees F if desired.
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 |
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