Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
7 lb | Canadian - Pale 2-Row | 36 | 1.75 | 84.7% | |
5.70 oz | American - Carapils (Dextrine Malt) | 33 | 1.8 | 4.3% | |
4.50 oz | Belgian - Biscuit | 35 | 23 | 3.4% | |
10 oz | Corn Sugar - Dextrose - (late boil kettle addition) | 42 | 0.5 | 7.6% | |
132.20 oz / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
0.26 oz | Saaz | Pellet | 7 | Boil | 60 min | 7.57 | 27.1% | |
0.35 oz | Magnum | Pellet | 11.3 | Boil | 15 min | 8.17 | 36.5% | |
0.35 oz | Saaz | Pellet | 7 | Boil | 15 min | 5.06 | 36.5% | |
0.96 oz / $ 0.00 |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
4.5 gal | Protein | Infusion | 130 °F | 122 °F | 15 min |
Beta | Infusion | 122 °F | 145 °F | 90 min | |
Infusion | 145 °F | 167 °F | 10 min | ||
2.9 gal | Batch Sparge | 167 °F | 170 °F | 15 min | |
Starting Mash Thickness:
1.6 qt/lb Starting Grain Temp: 68 °F |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
1 each | Irish Moss Tablet | Fining | Boil | 15 min. | |
1 each | Zest of a lemon | Herb | Boil | 5 min. | |
1 tsp | Black Pepper | Spice | Boil | 5 min. | |
0.50 tsp | AMG-Amyloglucosidase | Other | Primary | -- | |
0.81 ml | alpha acetolactate decarboxylase | Other | Primary | -- | |
1 g | Chalk | Water Agt | Mash | 1 hr. | |
1.50 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
2 g | Epsom Salt | Water Agt | Mash | 1 hr. | |
4 g | Gypsum | Water Agt | Mash | 1 hr. | |
0.50 g | Salt | Water Agt | Mash | 1 hr. | |
25.58 ml | Phosphoric acid | Water Agt | Mash | 1 hr. | |
0.04 ml | Phosphoric acid | Water Agt | Sparge | 1 hr. |
White Labs - Belgian Saison II Yeast WLP566 | ||||||||||||||||
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$ 0.00 |
Method: co2 Amount: 20.73 psi Temp: 49 °F CO2 Level: 2.8 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
75 | 5 | 10 | 50 | 150 | 0 |
.04ml Phosphoric Acid to Sparge Water (5.4 ph) add .9ml Phosphoric Acid to Mash (5.36Ph) Add to Mash: Gypsum (Calcium Sulfate), Calcium Chloride, Epsom Salt, Chalk, Sodium Chloride (Canning Salt), Gypsum(Calcium Sulfate): 4g Epsom Salt (Magnesium Sulfate): 2g Canning Salt (Sodium Chloride): .5g Calcium Chloride (dihydrate): 1.5g Chalk: 1g |
Cost $ | Cost % | |
---|---|---|
Fermentables | $ | |
Steeping Grains (Extract Only) |
$ | |
Hops | $ | |
Yeast | $ | |
Other | $ | |
Cost Per Barrel | $ 0.00 | |
Cost Per Pint | $ 0.00 | |
Total Cost | $ 0.00 |