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| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 5.50 lb | Muntons - Maris Otter5.5 lb Maris Otter |
$ 2.07 / lb $ 11.36 |
38 | 2.3 | 71% |
| 1.50 lb | Briess - Barley, Flaked1.5 lb Barley, Flaked |
$ 2.34 / lb $ 3.51 |
32.2 | 1.4 | 19.4% |
| 0.75 lb | Briess - Roasted Barley0.75 lb Roasted Barley |
$ 2.20 / lb $ 1.65 |
33.1 | 300 | 9.7% |
| 7.75 lbs / $ 16.52 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 2.50 oz | Yakima Chief Hops - UK Fuggle2.5 oz UK Fuggle Hops |
$ 1.86 / oz $ 4.65 |
Pellet | 4.1 | Boil at 203 °F | 60 min | 40.01 | 100% |
| 2.50 oz / $ 4.65 | ||||||||
| Amount | Variety | Cost | IBU | Bill % |
|---|---|---|---|---|
| 2.50 oz | Yakima Chief Hops - UK Fuggle (Pellet) 2.4999999942814 oz UK Fuggle (Pellet) Hops |
$ 1.86 / oz $ 4.65 |
40.01 | 100% |
| 2.50 oz / $ 4.65 | ||||
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| 2 gal | Temperature | 132 °F | 120 °F | 15 min | |
| 1.35 gal | add 1.5 gallons boiling water to raise mash temp | Temperature | 203 °F | 150 °F | 70 min |
| 5 gal | Fly Sparge | 180 °F | 169 °F | 30 min | |
|
Starting Mash Thickness:
1 qt/lb Starting Grain Temp: 65 °F |
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| Amount | Name | Cost | Type | Use | Time |
|---|---|---|---|---|---|
| 1 each | Whirlfloc | Water Agt | Boil | 15 min. | |
| 1 each | Campden Tablets | Water Agt | Mash | 90 min. | |
| 1 tsp | Yeast Nutrient | Other | Boil | 10 min. | |
| 1.50 tsp | Gypsum | Water Agt | Mash | 90 min. | |
| 5 each | Lactic acid |
$ 0.64 / each $ 3.20 |
Water Agt | Secondary | 7 days |
| 1 tsp | Calcium Chloride (anhydrous) | Water Agt | Mash | 90 min. | |
| $ 3.20 | |||||
| Wyeast - Irish Ale 1084 | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
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| $ 9.67 Yeast Pitch Rate and Starter Calculator |
| Method: co2 Amount: 5.04 psi Temp: 37 °F CO2 Level: 1.95 Volumes |
| Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
|---|---|---|---|---|---|
| 110 | 4 | 12 | 19 | 53 | 280 |
| Mash Chemistry and Brewing Water Calculator | |||||
Yeast pack was 34 days old, est @76% viable.
Used 1 can propper starter wort and 16 oz boiled H2O @ est 1.040
1L starter, run on stir plate for 24 hours at about 65F, rest 12 hours, then fridge until ready to pitch. Decant, if possible, and pitch at about 62F.
2 step mash. 15mins @ 120F and then 70mins @ 150F, then fly sparge.
2 gallons initial strike. @133F
1.35 gallons boiling water addition - raises to 150F
5 gallons sparge @ 175F
7.25g into kettle, boil off 1.5 over 90 minutes.
5.75g end kettle volume, transfer about 5.25-5.4 into fermenter + starter.
Using 5 drops lactic acid in secondary to sour beer.
Don't have nitrogen. Charge to 5psi for about 1.85vols of CO2.
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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