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| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 5 kg | Briess - Rice, Flaked5 kg Rice, Flaked | 32.2 | 1 | 40% | |
| 4 kg | Briess - LME White Grain Sorghum4 kg LME White Grain Sorghum - (late boil kettle addition) |
$ 10.00 / kg $ 40.00 |
34.5 | 3 | 32% |
| 2 kg | Flaked Oats2 kg Flaked Oats | 33 | 2.2 | 16% | |
| 1 kg | Maltodextrin1 kg Maltodextrin - (late boil kettle addition) | 39 | 0 | 8% | |
| 0.50 kg | Honey0.5 kg Honey - (late boil kettle addition) |
$ 7.00 / kg $ 3.50 |
35 | 2 | 4% |
| 12.50 kg / $ 43.50 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 14 g | Yakima Chief Hops - Pink-Boots-Blend-202114 g Pink-Boots-Blend-2021 Hops |
$ 0.06 / g $ 0.84 |
Pellet | 10.7 | Boil | 30 min | 6.64 | 3.8% |
| 60 g | Yakima Chief Hops - Pink-Boots-Blend-202160 g Pink-Boots-Blend-2021 Hops |
$ 0.06 / g $ 3.60 |
Pellet | 10.7 | Boil | 10 min | 13.43 | 16.5% |
| 90 g | Yakima Chief Hops - Pink-Boots-Blend-202190 g Pink-Boots-Blend-2021 Hops |
$ 0.06 / g $ 5.40 |
Pellet | 10.7 | Whirlpool at 80 °C | 30 min | 7.57 | 24.7% |
| 200 g | Yakima Chief Hops - Pink-Boots-Blend-2021200 g Pink-Boots-Blend-2021 Hops |
$ 0.06 / g $ 12.00 |
Pellet | 10.7 | Dry Hop | 3 days | 54.9% | |
| 364 g / $ 21.84 | ||||||||
| Amount | Variety | Cost | IBU | Bill % |
|---|---|---|---|---|
| 364 g | Yakima Chief Hops - Pink-Boots-Blend-2021 (Pellet) 364 g Pink-Boots-Blend-2021 (Pellet) Hops |
$ 0.06 / g $ 21.84 |
27.64 | 99.9% |
| 364 g / $ 21.84 | ||||
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| 23 L | Gelatinize Rest w/ Teramyl | Infusion | 86.5 °C | -- | 25 min |
| 5 L | Conversion Rest (Novozyme) | Top Off | -- | 61 °C | 45 min |
| 17 L | Top Off | -- | 98 °C | -- |
| Amount | Name | Cost | Type | Use | Time |
|---|---|---|---|---|---|
| 3 g | Attenuzyme Pro | Other | Mash | 1 hr. | |
| 16 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
| 6 g | Gypsum | Water Agt | Mash | 1 hr. | |
| 3.27 ml | Lactic acid | Water Agt | Mash | 1 hr. | |
| 2 g | Termamyl SC 4X | Other | Mash | 30 min. | |
| 1 tsp | Wyeast - Beer Nutrient | Water Agt | Boil | 15 min. |
| Escarpment Labs - Foggy London Ale | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
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| $ 0.00 Yeast Pitch Rate and Starter Calculator |
| Method: co2 CO2 Level: 2.25 Volumes |
3.75 L / kg
Cook Rice with 1.25g Termamyl @ 86.5C for 30 min. (0.15 - 0.25g Termamyl per KG of Rice. Optimal pH range 5.6-6.0)
Cool down to 61C with small additions of cold water.
Add Oats and 3g Attenuzyme Pro. 1/4 way into mashing. (Attenuzyme 0.15 - 0.5 g/kg grist. Optimal pH 4.8, range 4.8-5.5)
Mash 45 min.
Strain mash liquids from solids.
Continue to boil, Top up to 45 L boil volume.
Add Sorghum and boil as per recipe.
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The optimal temperature is 61°C (142°F), but Attenuzyme Pro® has a range of 50°C - 70°C (122°F - 158°F).
The optimal pH is 4.8, but Attenuzyme Pro® has a range of 4.8–5.5.
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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