Mowtervation 2.1.4 (2-row) - Beer Recipe - Brewer's Friend

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Mowtervation 2.1.4 (2-row)

162 calories 17.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.7 gallons
Post Boil Size: 5.2 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 78% (brew house)
Source: T. Gilardi
Calories: 162 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Tuesday June 9th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb US - Pale 2-Row4.5 lb Pale 2-Row 37 1.8 49%
3 lb United Kingdom - Maris Otter Pale3 lb Maris Otter Pale 38 3.75 32.7%
1.50 lb Flaked Corn1.5 lb Flaked Corn 40 0.5 16.3%
3 oz German - Acidulated Malt3 oz Acidulated Malt 27 3.4 2%
9.19 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Willamette (4.5 AA)0.75 oz Willamette (4.5 AA) Hops Pellet 3.8 First Wort 0 min 11.83 34.9%
0.40 oz Magnum (15 AA)0.4 oz Magnum (15 AA) Hops Pellet 11.8 Boil 60 min 17.81 18.6%
1 oz Willamette (4.5 AA)1 oz Willamette (4.5 AA) Hops Pellet 3.8 Boil 15 min 7.11 46.5%
2.15 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 10 min.
0.50 tsp Wyeast - Beer Nutrient Water Agt Mash 10 min.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
 
Yeast
Danstar - American West Coast Yeast BRY-97
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
High
Optimum Temp:
62 - 75 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal strike water 162 Strike 162 °F 150 °F 60 min
4.3 gal Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.45 13.8  
Mash volume with grains (equipment estimates 3.88 g | 15.5 qt) 4.18 16.7  
Grain absorption losses -1.15 -4.6  
Remaining sparge water volume (equipment estimates 4.73 g | 18.9 qt) 4.65 18.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.78 g | 27.1 qt) 6.7 26.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.2 20.8  
Top off amount 0.3 1.2  
Going into fermentor 5.5 22  
Total: 8.1 32.4
Equipment Profile Used: System Default
 
Notes

RO water, 1 l. yeast starter, mash ph 5.4

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  • Last Updated: 2020-11-27 02:23 UTC