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| Amount | Fermentable | Cost | PPG | EBC | Bill % |
|---|---|---|---|---|---|
| 4.11 kg | Crisp Malting - Finest Maris Otter4.11 kg Finest Maris Otter |
£ 1.64 / kg £ 6.74 |
37.1 | 6 | 68.5% |
| 0.48 kg | GB - Flaked Barley0.48 kg Flaked Barley |
£ 3.10 / kg £ 1.49 |
32 | 3.01 | 8% |
| 0.48 kg | Flaked Oats0.48 kg Flaked Oats |
£ 1.35 / kg £ 0.65 |
33 | 2.2 | 8% |
| 0.30 kg | Crisp Malting - Crystal 60L0.3 kg Crystal 60L |
£ 2.92 / kg £ 0.88 |
33.1 | 240.01 | 5% |
| 0.24 kg | Crisp Malting - Chocolate Malt0.24 kg Chocolate Malt |
£ 1.46 / kg £ 0.35 |
32.66 | 950 | 4% |
| 0.21 kg | Crisp Malting - Roasted Barley0.21 kg Roasted Barley | 31.28 | 1199.99 | 3.5% | |
| 0.18 kg | Thomas Fawcett - Roasted Rye0.18 kg Roasted Rye |
£ 3.17 / kg £ 0.57 |
31 | 500.01 | 3% |
| 6 kg / £ 10.67 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 35 g | Charles Faram - Challenger35 g Challenger Hops | Pellet | 7 | Boil at 100 °C | 60 min | 31.5 | 100% | |
| 35 g / £ 0.00 | ||||||||
| Amount | Variety | Cost | IBU | Bill % |
|---|---|---|---|---|
| 35 g | Charles Faram - Challenger (Pellet) 35 g Challenger (Pellet) Hops | 31.5 | 100% | |
| 35 g / £ 0.00 | ||||
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| 15 L | 76.2C Stike Water | Strike | 76.2 °C | 68 °C | 60 min |
| 0.8 L | Top Off | 78 °C | -- | -- | |
| 15.8 L | Batch Sparge | 78 °C | -- | 10 min | |
|
Starting Mash Thickness:
2.5 L/kg Starting Grain Temp: 18 °C |
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| Amount | Name | Cost | Type | Use | Time |
|---|---|---|---|---|---|
| 0.50 each | Protafloc |
£ 0.28 / each £ 0.14 |
Fining | Boil | 10 min. |
| 2.20 g | Wyeast - Beer Nutrient |
£ 0.21 / g £ 0.46 |
Other | Boil | 10 min. |
| 6 g | Calcium Chloride (anhydrous) |
£ 0.01 / g £ 0.06 |
Water Agt | Mash | 0 min. |
| 2 g | Gypsum |
£ 0.01 / g £ 0.02 |
Water Agt | Mash | 0 min. |
| £ 0.68 | |||||
| Wyeast - London Ale 1028 | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
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| Wyeast - London ESB Ale 1968 | ||||||||||||||||
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| £ 1.54 Yeast Pitch Rate and Starter Calculator |
| Method: co2 Amount: 1.36 bar Temp: 20 °C CO2 Level: 2 Volumes |
| Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
|---|---|---|---|---|---|
| 97.3 | 1 | 21 | 158.3 | 65.3 | 26.1 |
| Mash Chemistry and Brewing Water Calculator | |||||
This was designed based on a recipe submitted for a homebrew competition. The feddback was good but need to increase intensity by having a more complex grain bill. Therefore there are 7 different grains in this beer. Golden Promise, medium crystal, flaked oats, flaked barley, roasted barley, chocolate malt and roasted rye.
The oats were toasted in an oven at 150C. Toasted for 15 minutes, then mixed and put back in for another 15 minutes. This should be done about 6 days before brew day.
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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