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summer cellar

248 calories 23.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Bière de Garde
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 7 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 248 calories (Per 12oz)
Carbs: 23.6 g (Per 12oz)
Created: Monday July 20th 2020
1.075
1.016
7.8%
26.1
6.8
5.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.86 lb Belgian - Pilsner9.86 lb Pilsner 37 1.6 62%
3.32 lb Belgian - Munich3.32 lb Munich 38 6 20.9%
1.11 lb German - Vienna1.11 lb Vienna 37 4 7%
0.50 lb American - Victory0.5 lb Victory 34 28 3.1%
1.11 lb Corn Sugar - Dextrose1.11 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 7%
15.90 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Hersbrucker2 oz Hallertau Hersbrucker Hops Pellet 5 Boil 30 min 22.24 57.1%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Whirlpool 10 min 2.5 28.6%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Whirlpool 10 min 1.4 14.3%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6.50 g Chalk Water Agt Mash 1 hr.
2 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
34 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 145 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 27.65 psi       Temp: 68 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
northern france
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
137 12 6 33 65 373
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- 152 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 4.92 19.7  
Mash volume with grains 6.1 24.4  
Grain absorption losses -1.85 -7.4  
Remaining sparge water volume (equipment estimates 4.73 g | 18.9 qt) 5.18 20.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.54 g | 30.2 qt) 8 32  
Volume increase from sugar/extract (late additions) 0.09 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 6.06 g | 24.2 qt) 7 28  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.94 g | 27.8 qt) 6 24  
Total: 10.1 40.4
Equipment Profile Used: System Default
 
Notes

Ferment 3 days @ 60F, then 4 days @ 70F.

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  • Last Updated: 2020-07-20 22:42 UTC