Temperature: | 72 °F | 10.8% |
Specific Gravity (SG): | 1.013 SG | -4.4% |
ABV: | 6.1% | 0% |
Attenuation: | 78.6% | 0% |
Amount | Name | Yield | Color (°L) | Batch % |
---|---|---|---|---|
4.00 oz | Rice Hulls | 0% | 0 °L | 2% |
7.00 lb. | CHÂTEAU PILSEN 2RS | 81% | 1.5 °L | 60% |
2 lb. 10.00 oz. | Wheat, Flaked | 77% | 1.6 °L | 22% |
1.00 lb. | White Wheat Malt | 86% | 2.4 °L | 9% |
12.80 oz | Vienna Malt (Weyermann) | 82% | 3.0 °L | 7% |
Amount | Hop Name | Time | Use | Hop Form | Alpha |
---|---|---|---|---|---|
0.49 oz | Amarillo | 60 mins | Boil | Pellet | 9% |
Name | Form | Type | Attenuation |
---|---|---|---|
Edinburgh Ale | Liquid | Ale | 73% |
Sour Solera Blend | Liquid | Ale | 93% |
Amount | Name | Time | Use | Type |
---|---|---|---|---|
0.12 oz | Lactic Acid | 60 mins | Mash | Water Agent |
0.06 oz | Calcium Chloride | 60 mins | Mash | Water Agent |
0.05 oz | Epsom Salt (MgSO4) | 60 mins | Mash | Water Agent |
0.05 oz | Gypsum (Calcium Sulfate) | 60 mins | Mash | Water Agent |
0.04 oz | Calcium Chloride | 60 mins | Boil | Water Agent |
0.04 oz | Epsom Salt (MgSO4) | 60 mins | Boil | Water Agent |
0.04 oz | Gypsum (Calcium Sulfate) | 60 mins | Boil | Water Agent |
0.01 oz | Lactic Acid | 60 mins | Boil | Water Agent |
0.15 oz | Yeast Nutrient | 14 mins | Boil | Other |
0.03 oz | Fermcap-S | 15 days | Primary | Water Agent |
Name | Time | Temp | Type |
---|---|---|---|
Saccharification | 60 mins | 154 °F | Temperature |
Mash Step | 10 mins | 168 °F | Temperature |
500 remaining
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