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Method: | All Grain |
Brewed on 11-12-16, transferredto keg on 11-22-16. Robust ferment at 68F |
Enter desired final yield (volume): |
5.00 pounds | 55.6% of grist | |
4.00 pounds | 44.4% of grist | |
9.00 pounds | 100% of grist |
1/2t | Yeast Nutrient @ 15 minutes |
1.40 ounces |
2.7% Leaf @ 60 minutes Type: Bittering Use: Boil |
3.8 AAUs |
1.40 ounces | Total Hop Weight | 3.8 AAUs |
Total Boil Time: | 60 minutes |
Tall cooler
Batch Size: | 5 gallons | Boil Volume: | 7 gallons |
Evaporation Rate: | 9% per hour | Mash Tun Dead Space: | .4 gallons |
Efficiency: | 80% | Mash Tun Weight: | 10 pounds |
Hop Utilization: | 100% | Mash Tun Volume: | 7 gallons |
Loss: | .5 gallons | Mash Tun Specific Heat: | .3 Cal/gram per °C |
Notes: | Suitable for standard mashes that finish below 1.9 qt/lb with 12 pounds of grain. Preheat with 9F-gallons |
Hastings, Minnesota
Calicum: | 55 ppm |
Bicarbonate: | 196 ppm |
Sulfate: | 7.9 ppm |
Chloride: | 8.9 ppm |
Sodium: | 3 ppm |
Magnesium: | 24 ppm |
PH: | 7.4% |
Notes: | Taken from: Prepared by GWMAP |
Mash in with 12qt @ 145 for a mash temperature of 134F. Rest 10 minutes. Decoct with 4 quarts to bring the temperature up to 152. Rest 40 minutes. Mash out with 8 quarts @200F. Sparge with 13 quarts. |
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