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Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
3 kg | German - Floor-Malted Bohemian Pilsner3 kg Floor-Malted Bohemian Pilsner | 38 | 1.8 | 39% | |
3 kg | Munich - Light 10L3 kg Munich - Light 10L | 33 | 10 | 39% | |
0.80 kg | Flaked Wheat0.8 kg Flaked Wheat | 34 | 2 | 10.4% | |
0.80 kg | Flaked Oats0.8 kg Flaked Oats | 33 | 2.2 | 10.4% | |
0.10 kg | German - Acidulated Malt0.1 kg Acidulated Malt | 27 | 3.4 | 1.3% | |
7.70 kg / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
124 g | Yakima Chief Hops - Amarillo124 g Amarillo Hops |
$ 0.00 / g $ 0.00 |
Pellet | 10 | Boil | 10 min | 43.23 | 34.1% |
60 g | Citra60 g Citra Hops | Pellet | 11 | Whirlpool at 88 °C | 30 min | 24.91 | 16.5% | |
60 g | Mosaic60 g Mosaic Hops | Pellet | 12.5 | Whirlpool at 88 °C | 30 min | 28.31 | 16.5% | |
60 g | Citra60 g Citra Hops | Pellet | 11 | Dry Hop | Day 4 | 16.5% | ||
60 g | Mosaic60 g Mosaic Hops | Pellet | 12.5 | Dry Hop | Day 0 | 16.5% | ||
364 g / $ 0.00 |
Amount | Variety | Cost | IBU | Bill % |
---|---|---|---|---|
124 g | Yakima Chief Hops - Amarillo (Pellet) 124 g Amarillo (Pellet) Hops |
$ 0.00 / g $ 0.00 |
43.23 | 34.1% |
120 g | Citra (Pellet) 120 g Citra (Pellet) Hops | 24.91 | 33% | |
120 g | Mosaic (Pellet) 120 g Mosaic (Pellet) Hops | 28.31 | 33% | |
364 g / $ 0.00 |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
24.3 L | Strike | 75 °C | 67 °C | 60 min | |
Starting Mash Thickness:
2.67 L/kg Starting Grain Temp: 18 °C |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
6 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
6 g | Gypsum | Water Agt | Mash | 1 hr. |
Escarpment Labs - Foggy London Ale | ||||||||||||||||
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$ 0.00 Yeast Pitch Rate and Starter Calculator |
Method: co2 CO2 Level: 2.25 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
75 | 5 | 10 | 50 | 150 | 0 |
Water and mash chemistry - Refer to saved water profile RJLCX3F. It presumes that you are including 100g acid malt in the starting grist. - Start 44L water: 6g Gypsum, 6g CaCI. Predicted mash pH = 5.4. Desired mash pH = 5.2 to 5.3 - Add 100g extra acid malt to drop mash pH by .1, e.g. if you have pH = 5.4, add 200g acid malt to hit pH=5,2, - After you remove 22L water for dough-in, acidify the remaining 22L sparge water by adding 7 ml of Phosphoric 10%, or just under 1 ml lactic 88%. The goal is to keep sparge water at 5.5 pH or lower. |
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Mash Chemistry and Brewing Water Calculator |
JUICY 18
Yeast
Foggy London Ale. No yeast starter. Yeast is very fresh, 9feb23
Grist
total 7.7 Kg grist with 1.6g flaked oats/wheat, a shade over 20%, just 100g of acid malt and that seems to work fine
Mash
Mash steps (44L total water bit extra bcuz no yeast starter)
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 |