Method:All Grain Style:Specialty IPA: New England IPA Boil Time:60 min Batch Size:171 gallons
(fermentor volume) Pre Boil Size:186 gallons Post Boil Size:184.5 gallons Pre Boil Gravity:18.6 °P
(recipe based estimate)
Post Boil Gravity:18.7 °P
(recipe based estimate)
Efficiency: 68%
(brew house) Calories:257 calories
(Per 12oz)
Carbs:27.6 g
(Per 12oz)
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 179.1 gal (716.4 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 167.1 gal (668.4 qt) sparge/top-off.
WARNING: Mash tun capacity exceeded. Volume required: 235 gal (939.98 qt)
191.28
765.1
Strike water volume at mash thickness of 1.4 qt/lb
191.28
765.1
Mash volume with grains
235
940
Grain absorption losses
-68.31
-273.3
Remaining sparge water volume (equipment estimates 56.39 g | 225.6 qt)
63.29
253.2
Mash Lauter Tun losses
-0.25
-1
Pre boil volume (equipment estimates 179.1 g | 716.4 qt)
186
744
Boil off losses
-1.5
-6
Post boil Volume (equipment estimates 177.6 g | 710.4 qt)
184.5
738
Hops absorption losses (whirlpool, hop stand)
-6.6
-26.4
WARNING: Exceeded batch size - reduce boil size
Going into fermentor (equipment estimates 177.9 g | 711.6 qt)
171
684
Total:
254.56
1018.3
Equipment Profile Used:
System Default
"Hazy IPA 10-8-20" Specialty IPA: New England IPA beer recipe by RBCO. All Grain, ABV 7.4%, IBU 50.13, SRM 6.9, Fermentables: (Pale 2-Row, Malted Naked Oats, Flaked Oats, Honey Malt, Acidulated Malt) Hops: (Michigan Copper, Citra) Other: (Calcium Chloride (anhydrous), Gypsum)