Water Steps/Process:
38 Litres in the BM (40L Kettle). 23L of RO, 15 Litres of Tap.
Add 1/2 Campden Tablet to Drive off Chlorine. Add and Mix all Salts.
2.5g Gypsum, 1.5g Epsom Salt, 3g Table Salt, 1.8g Calcium Chloride.
Drain back 19 Litres to Bucket for Mash 2.
Prepare 10 Litres RO Water for Sparge. Acidify with 0.65ml CRS. Sparge at 70*
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NEW Water Requirements:
Baltic Porter MK1
Equipment Profile Used
System Default
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Water Requirements:
Baltic Porter MK1
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Recipe Cost
£ (GBP)
Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
Gallons
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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