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| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 3.75 kg | Gladfield - German Pilsner Malt3.75 kg German Pilsner Malt |
$ 5.00 / kg $ 18.75 |
36.3 | 2.03 | 100% |
| 3.75 kg / $ 18.75 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 10 g | Green Bullet10 g Green Bullet Hops |
$ 0.10 / g $ 1.00 |
Pellet | 13.1 | First Wort | 60 min | 21.16 | 16.7% |
| 50 g | Motueka50 g Motueka Hops |
$ 0.05 / g $ 2.50 |
Pellet | 7 | Boil at 68 °C | 10 min | 18.63 | 83.3% |
| 60 g / $ 3.50 | ||||||||
| Amount | Variety | Cost | IBU | Bill % |
|---|---|---|---|---|
| 10 g | Green Bullet (Pellet) 10 g Green Bullet (Pellet) Hops |
$ 0.10 / g $ 1.00 |
21.16 | 16.7% |
| 50 g | Motueka (Pellet) 50 g Motueka (Pellet) Hops |
$ 0.05 / g $ 2.50 |
18.63 | 83.3% |
| 60 g / $ 3.50 | ||||
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| 21 L | Strike | 70 °C | 65 °C | 60 min | |
| 3 L | Sparge | 77 °C | 77 °C | -- | |
|
Starting Mash Thickness:
3.65 L/kg Starting Grain Temp: 20 °C |
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| Amount | Name | Cost | Type | Use | Time |
|---|---|---|---|---|---|
| 2.22 g | Lactic acid | Water Agt | Mash | 0 min. | |
| 3 g | Epsom Salt | Water Agt | Mash | 0 min. | |
| 4 g | Gypsum | Water Agt | Mash | 0 min. | |
| 2 g | Calcium Chloride (anhydrous) | Water Agt | Mash | 0 min. | |
| 2.79 g | Whirlfloc tablet | Water Agt | Boil | 10 min. |
| Lallemand - LalBrew Diamond Lager | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
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| $ 8.95 Yeast Pitch Rate and Starter Calculator |
| Method: co2 Amount: 0.83 bar Temp: 3 °C CO2 Level: 2.6 Volumes |
| Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
|---|---|---|---|---|---|
| 75 | 5 | 10 | 50 | 150 | 0 |
| EFFICIENCY is Closer to 80% change recipe accordingly | |||||
| Mash Chemistry and Brewing Water Calculator | |||||
Mash In: Heat 3.5 gallons (13 liters) of water to 104°F (40°C). Add all the crushed malts and stir thoroughly to avoid clumps. Allow the temperature to rise to 122°F (50°C) for protein rest. Hold this temperature for 20 minutes.
First Decoction: Take a thick portion of the mash (about one-third) and transfer it to another pot. Heat it up to 158°F (70°C) and hold for 10 minutes. Then, raise the temperature to 168°F (76°C) for mash-out. Return the decoction back to the main mash, raising the temperature to 154°F (68°C) for saccharification rest.
Second Decoction: Take another thick portion of the mash (about one-third) and transfer it to the other pot. Heat it up to 168°F (76°C) for mash-out. Return the decoction back to the main mash, raising the temperature to 162°F (72°C) for the second saccharification rest.
Third Decoction (optional): Repeat the process for a third decoction, if desired, to achieve a rich malt profile.
Lautering: After completing the decoction steps, begin the lautering process. Sparge with 170°F (77°C) water to extract the sugars fully.
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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