Method: | All Grain |
Pils to 6.363kg I ended up not having enough Special B and subbed in half light crystal (37L) fit that addition. |
Enter desired final yield (volume): |
14.00 pounds | 91.8% of grist | |
0.50 pounds | 3.3% of grist | |
0.38 pounds | 2.5% of grist | |
0.31 pounds | 2% of grist | |
0.06 pounds | 0.4% of grist | |
15.25 pounds | 100% of grist |
1.00 pounds | Sucrose (Table Sugar) |
7g | Coriander Seed @ 3 minutes | |
1 tab | Whirlfloc @ 15 minutes | |
7g | Bitter Orange Peel @ 3 minutes | |
1/2 tsp | Yeast Nutrient @ 15 minutes |
0.56 ounces |
8% Pellets @ 75 minutes Type: Bittering Use: Boil |
4.5 AAUs |
1.00 ounces |
1.5% Leaf @ 15 minutes Type: Flavor Use: Aroma |
1.5 AAUs |
0.50 ounces |
1.5% Leaf @ 3 minutes Type: Aroma Use: Aroma |
0.8 AAUs |
2.06 ounces | Total Hop Weight | 6.7 AAUs |
Total Boil Time: | 75 minutes |
Name: | Sweet Mead/Wine |
Manufacturer: | White Labs |
Product ID: | WLP720 |
Type: | Wine |
Flocculation: | Low |
Attenuation: | 75% |
Temperature Range: | 70–75°F |
Amount: | 2000 ml |
Red rectangular cooler
Batch Size: | 5 gallons | Boil Volume: | 7 gallons |
Evaporation Rate: | 9% per hour | Mash Tun Dead Space: | 0 gallons |
Efficiency: | 80% | Mash Tun Weight: | 10 pounds |
Hop Utilization: | 100% | Mash Tun Volume: | 10 gallons |
Loss: | .5 gallons | Mash Tun Specific Heat: | .3 Cal/gram per °C |
Notes: | Suitable for larger batches, up to 25 pounds of grain in a thick mash. |
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 |
1. Mash in with 3.5 gallons at 169F -> 150F (0.92qt/lb); rest 90 minutes. 2. Mash out with 2.5 gallons at 208F -> 170F (1.58qt/lb); rest 20 minutes 3. Drain the tun and sparge with an additional 3.5 gallons at 170F to collect a total of 7.5 gallons.
|
Ferment at 63-65F until the krausen falls or the fermentation is 80% complete. At that time, raise the fermentation temperature to ~75F (4-5 on the heat pad) to finish. Cold crash to clear, then transfer to secondary. |
Primary: | 10 days @ 63° F |
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