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| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 8 lb | Weyermann - Munich Type I8 lb Munich Type I | 38 | 6 | 36.9% | |
| 8 lb | Weyermann - Munich Type II (Dark)8 lb Munich Type II (Dark) | 37 | 10 | 36.9% | |
| 0.80 lb | Weyermann - Carafa II0.8 lb Carafa II | 31.5 | 415 | 3.7% | |
| 4.50 lb | Weyermann - Vienna Malt4.5 lb Vienna Malt | 37 | 3.5 | 20.7% | |
| 0.40 lb | Weyermann - Melanoidin0.4 lb Melanoidin | 34.5 | 27 | 1.8% | |
| 21.70 lbs / $ 0.00 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 0.70 oz | Magnum0.7 oz Magnum Hops | Pellet | 13.6 | Boil at 212 °F | 60 min | 18.89 | 41.2% | |
| 1 oz | Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops | Pellet | 3.2 | Boil | 1 min | 4.64 | 58.8% | |
| 1.70 oz / $ 0.00 | ||||||||
| Amount | Variety | Cost | IBU | Bill % |
|---|---|---|---|---|
| 0.70 oz | Magnum (Pellet) 0.6999999983988 oz Magnum (Pellet) Hops | 18.89 | 41.2% | |
| 1 oz | Hallertau Mittelfruh (Pellet) 0.99999999771257 oz Hallertau Mittelfruh (Pellet) Hops | 4.64 | 58.8% | |
| 1.70 oz / $ 0.00 | ||||
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| 6.78 gal | Strike | 165 °F | 152 °F | 60 min | |
| 9.69 gal | Sparge | 168 °F | 168 °F | 15 min | |
|
Starting Mash Thickness:
1.25 qt/lb Starting Grain Temp: 70 °F |
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| Amount | Name | Cost | Type | Use | Time |
|---|---|---|---|---|---|
| 2.70 g | Calcium Chloride (anhydrous) | Water Agt | Mash | 0 min. | |
| 2.70 g | Chalk | Water Agt | Mash | 0 min. | |
| 3.88 g | Calcium Chloride (anhydrous) | Water Agt | Boil | 0 min. | |
| 3.50 ml | Lactic acid | Water Agt | Boil | 0 min. |
| Fermentis - Saflager - German Lager Yeast W-34/70 | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
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| $ 0.00 Yeast Pitch Rate and Starter Calculator |
| CO2 Level: 2.65 Volumes |
| Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
|---|---|---|---|---|---|
| 30.7 | 0 | 0 | 38.4 | 0 | 0 |
|
PH should fall at 5.33 Water Profile from Bru'n Water Ca:56 Mg:0 Na:0 So4:0 Cl:68 Bi:129 |
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| Mash Chemistry and Brewing Water Calculator | |||||
Add 4 packs of 34/70 yeast at 64 degrees and pressure ferment at 12 psi.
Mash PH should land around 5.33
Expected O.G should be 1.054, though this was with a 60 minute boil.
Set BU/GU to (.045)
After 3mm of lactic acid, pre boil ph should be 5.23
Final expected boil ph is 5.5
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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