Cherry vanilla sour

Method: All Grain
Style: No Profile Selected
Boil Time: 30 min
Batch Size: 36 gallons (fermentor volume)
Pre Boil Size: 40 gallons
Post Boil Size: 39.3 gallons
Pre Boil Gravity: 13.0 °P (recipe based estimate)
Post Boil Gravity: 13.2 °P (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 177 calories (Per 12oz)
Carbs: 17.4 g (Per 12oz)

Created: Friday July 24th 2020

Amount	Fermentable	PPG	°L	Bill %
55 lb	Rahr - Standard 2-Row55 lb Standard 2-Row	36.8	1.8	77.5%
6 lb	Flaked Oats6 lb Flaked Oats	33	2.2	8.5%
4 lb	Flaked Wheat4 lb Flaked Wheat	34	2	5.6%
3 lb	Castle Malting - Château Biscuit3 lb Château Biscuit	35	17	4.2%
3 lb	Crisp Malting - Dextrin Malt3 lb Dextrin Malt	36.8	1.8	4.2%
71 lbs / $ 0.00

Amount

Fermentable

Cost

PPG

°L

Bill %

55 lb

Rahr - Standard 2-Row

36.8

1.8

77.5%

6 lb

Flaked Oats

2.2

8.5%

4 lb

Flaked Wheat

5.6%

3 lb

Castle Malting - Château Biscuit

4.2%

3 lb

Crisp Malting - Dextrin Malt

36.8

1.8

4.2%

71 lbs / $ 0.00

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Ca⁺²

Mg⁺²

Na⁺

Cl^-

SO₄^-2

HCO₃^-

Mash Chemistry and Brewing Water Calculator

Amount	Type	Start Temp	Target Temp	Time
22.5 gal	Strike	157 °F	150 °F	45 min
26 gal	Fly Sparge	170 °F	170 °F	--
Starting Mash Thickness: 1.25 qt/lb

Amount

Description

Type

Start Temp

Target Temp

Time

22.5 gal

Strike

157 °F

150 °F

45 min

26 gal

Fly Sparge

170 °F

Starting Mash Thickness: 1.25 qt/lb

Water	Gallons	Quarts
WARNING: Boil kettle capacity (12 gal \| 48 qt) exceeded. Volume required: 36.75 gal (147 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 24.75 gal (99 qt) sparge/top-off.
WARNING: Mash tun capacity exceeded. Volume required: 27.87 gal (111.47 qt). Suggest reducing strike water volume to 6.32 gal (25.28 qt) and adding 15.87 gal (63.47 qt) sparge/top-off.	22.19	88.8
Strike water volume at mash thickness of 1.25 qt/lb	22.19	88.8
Mash volume with grains	27.87	111.5
Grain absorption losses	-8.88	-35.5
Remaining sparge water volume (equipment estimates 23.69 g \| 94.8 qt)	26.94	107.8
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 36.75 g \| 147 qt)	40	160
Boil off losses	-0.75	-3
Post boil Volume (equipment estimates 36 g \| 144 qt)	39.3	157.2
WARNING: Exceeded batch size - reduce boil size
Going into fermentor (equipment estimates 39.3 g \| 157.2 qt)	36	144
Total:	49.13	196.5
Equipment Profile Used:	System Default

Water

Gallons

Quarts

WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 36.75 gal (147 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 24.75 gal (99 qt) sparge/top-off.

WARNING: Mash tun capacity exceeded. Volume required: 27.87 gal (111.47 qt). Suggest reducing strike water volume to 6.32 gal (25.28 qt) and adding 15.87 gal (63.47 qt) sparge/top-off.

22.19

88.8

Strike water volume at mash thickness of 1.25 qt/lb

22.19

88.8

Mash volume with grains

27.87

111.5

Grain absorption losses

-8.88

-35.5

Remaining sparge water volume (equipment estimates 23.69 g | 94.8 qt)

26.94

107.8

Mash Lauter Tun losses

-0.25

-1

Pre boil volume (equipment estimates 36.75 g | 147 qt)

160

Boil off losses

-0.75

-3

Post boil Volume (equipment estimates 36 g | 144 qt)

39.3

157.2

WARNING: Exceeded batch size - reduce boil size

Going into fermentor (equipment estimates 39.3 g | 157.2 qt)

144

Total:

49.13

196.5

Equipment Profile Used:

System Default

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Cherry vanilla sour