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| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 0.40 kg | Viking - Munich Light0.4 kg Munich Light |
$ 2.50 / lb $ 2.20 |
36 | 6 | 8.3% |
| 0.92 kg | Crisp Malting - Flaked Torrefied Maize0.92 kg Flaked Torrefied Maize |
$ 2.24 / lb $ 4.54 |
36.8 | 0.66 | 19.1% |
| 0.50 kg | Rahr - Standard 6-Row0.5 kg Standard 6-Row |
$ 1.92 / lb $ 2.12 |
36.3 | 2.3 | 10.4% |
| 2 kg | Weyermann - Floor-Malted Bohemian Pilsner2 kg Floor-Malted Bohemian Pilsner |
$ 4.36 / kg $ 8.72 |
36.3 | 1.9 | 41.5% |
| 1 kg | Weyermann - Vienna Malt1 kg Vienna Malt |
$ 1.85 / lb $ 4.08 |
37 | 3.5 | 20.7% |
| 4.82 kg / $ 21.66 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 10 g | Yakima Valley Hops - Warrior10 g Warrior Hops | Pellet | 14.2 | Boil at 100 °C | 75 min | 16.73 | 15% | |
| 13 g | Yakima Valley Hops - NZ Motueka13 g NZ Motueka Hops |
$ 3.49 / oz $ 1.60 |
Pellet | 4.9 | Boil at 100 °C | 5 min | 1.43 | 19.5% |
| 15.35 g | Yakima Valley Hops - NZ Motueka15.35 g NZ Motueka Hops |
$ 3.49 / oz $ 1.89 |
Pellet | 4.9 | Whirlpool at 95 °C | 10 min | 1.2 | 23% |
| 28.35 g | Yakima Valley Hops - NZ Motueka28.35 g NZ Motueka Hops |
$ 3.49 / oz $ 3.49 |
Pellet | 4.9 | Dry Hop at 3 °C | 7 days | 42.5% | |
| 66.70 g / $ 6.98 | ||||||||
| Amount | Variety | Cost | IBU | Bill % |
|---|---|---|---|---|
| 10 g | Yakima Valley Hops - Warrior (Pellet) 10 g Warrior (Pellet) Hops | 16.73 | 15% | |
| 56.70 g | Yakima Valley Hops - NZ Motueka (Pellet) 56.7 g NZ Motueka (Pellet) Hops |
$ 3.49 / oz $ 6.98 |
2.63 | 85% |
| 66.70 g / $ 6.98 | ||||
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| 24.1 L | Strike | 68 °C | 67 °C | 60 min | |
| 11.01 L | Sparge | 76 °C | 76 °C | 15 min | |
|
Starting Mash Thickness:
5 L/kg Starting Grain Temp: 18 °C |
|||||
| Amount | Name | Cost | Type | Use | Time |
|---|---|---|---|---|---|
| 5 g | Calcium Chloride (anhydrous) | Water Agt | Mash | 1 hr. | |
| 2.50 g | Epsom Salt | Water Agt | Mash | 1 hr. | |
| 2.50 g | Gypsum | Water Agt | Mash | 1 hr. | |
| 0.50 tsp | Wyeast - Beer Nutrient | Other | Boil | 10 min. | |
| 1 tsp | Irish Moss | Fining | Boil | 3 min. | |
| 7.09 g | Citric acid | Water Agt | Mash | 1 hr. | |
| 1 g | Magnesium Chloride | Water Agt | Mash | 1 hr. | |
| 1.78 g | sodium metabisulfite | Water Agt | Mash | 1 hr. | |
| 0.20 ml | Fermcap S | Water Agt | Boil | 93 min. |
| CellarScience - Baja | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
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| $ 14.97 Yeast Pitch Rate and Starter Calculator |
| Method: co2 Amount: 0.85 bar Temp: 3.3 °C CO2 Level: 2.6 Volumes |
| Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
|---|---|---|---|---|---|
| 71.8 | 9.1 | 0 | 100 | 60 | 0 |
| Mash Chemistry and Brewing Water Calculator | |||||
Grains treated with 2% of 25 ppm (SMB)Sodium Metabisulfite (aq)
Add 1.78 grams SMB to mash water after pre-boil. (will add 43 ppm sulfate and 12 ppm sodium), salts adjusted to accommodate
Re-hydrate yeast before pitching.
Diacetyl rest at 75 % attenuation, 60 F for 2 days or until no change in specific gravity for 2 days.
Cool to 38 F over 2 days, rest additional 2 days, then closed transfer to keg, lager for 30 days at 35 F.
Dry Hop for 7 days in keg prior to serving and/or bottling.
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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