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Awesome Recipe

81 calories 8.3 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 155 gallons (fermentor volume)
Pre Boil Size: 170 gallons
Post Boil Size: 160 gallons
Pre Boil Gravity: 5.9 °P (recipe based estimate)
Post Boil Gravity: 6.3 °P (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 81 calories (Per 12oz)
Carbs: 8.3 g (Per 12oz)
Created: Sunday February 28th 2021
6.3 °P
1.6 °P
2.4%
0.0
1.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
137.50 lb Canada Malting - SUPERIOR PILSEN MALT137.5 lb SUPERIOR PILSEN MALT 37.2 1.5 100%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 0.7%
138.50 lbs / $ 0.00
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 156.5 gal (626 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 144.5 gal (578 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 71.67 gal (286.7 qt). Suggest reducing strike water volume to 0.92 gal (3.68 qt) and adding 59.67 gal (238.7 qt) sparge/top-off. 60.59 242.4  
Strike water volume at mash thickness of 1.75 qt/lb 60.59 242.4  
Mash volume with grains 71.67 286.7  
Grain absorption losses -17.31 -69.3  
Remaining sparge water volume (equipment estimates 113.47 g | 453.9 qt) 126.97 507.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 156.5 g | 626 qt) 170 680  
Boil off losses -1.5 -6  
Post boil Volume (equipment estimates 155 g | 620 qt) 160 640  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 160 g | 640 qt) 155 620  
Total: 187.56 750.3
Equipment Profile Used: System Default
"Awesome Recipe" No Profile Selected beer recipe by Anonymous. All Grain, ABV 2.44%, IBU 0, SRM 1.82, Fermentables: (SUPERIOR PILSEN MALT, Flaked Wheat)
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  • Public: Yup, Shared
  • Last Updated: 2021-02-28 00:11 UTC