Gonna Be Mai
277 calories
28.6 g
12 oz
Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
1.50 oz |
Hallertau Tradition (Germany)1.5 oz Hallertau Tradition (Germany) Hops |
|
Pellet |
5 |
Boil
|
60 min |
19.02 |
50% |
0.50 oz |
Wai-iti0.5 oz Wai-iti Hops |
|
Pellet |
3 |
Boil
|
15 min |
1.89 |
16.7% |
1 oz |
Wai-iti1 oz Wai-iti Hops |
|
Pellet |
3 |
Whirlpool
|
15 min |
1.87 |
33.3% |
3 oz
/ $ 0.00
|
Other Ingredients
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
5.50 g |
Calcium Chloride (anhydrous)
|
|
Water Agt |
Mash |
1 hr. |
2 g |
Epsom Salt
|
|
Water Agt |
Mash |
1 hr. |
2 g |
Gypsum
|
|
Water Agt |
Mash |
1 hr. |
2 g |
Baking Soda
|
|
Water Agt |
Mash |
1 hr. |
Target Water Profile
Light colored and malty
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
8.2 gal |
|
Strike |
163 °F |
152 °F |
60 min |
1.81 gal |
|
Sparge |
168 °F |
168 °F |
15 min |
Starting Mash Thickness:
1.6 qt/lb
Starting Grain Temp:
65 °F |
Quick Water Requirements
Water |
Gallons |
Quarts |
Strike water volume at mash thickness of 1.6 qt/lb
|
8.2 |
32.8
|
Mash volume with grains
|
9.84 |
39.4
|
Grain absorption losses
|
-2.56 |
-10.3
|
Remaining sparge water volume (equipment estimates 2.98 g | 11.9 qt)
|
2.16 |
8.7
|
Mash Lauter Tun losses
|
-0.25 |
-1
|
Pre boil volume (equipment estimates 8.36 g | 33.5 qt)
|
7.55 |
30.2
|
Boil off losses
|
-2.25 |
-9
|
Hops absorption losses (first wort, boil, aroma)
|
-0.08 |
-0.3
|
Post boil Volume (equipment estimates 6.04 g | 24.2 qt)
|
6.8 |
27.2
|
Hops absorption losses (whirlpool, hop stand)
|
-0.04 |
-0.2
|
WARNING: Exceeded batch size - reduce boil size
|
|
|
Going into fermentor (equipment estimates 6.76 g | 27.1 qt)
|
6 |
24
|
Total:
|
10.36
|
41.5
|
Equipment Profile Used: |
System Default |
"Gonna Be Mai" Helles Bock beer recipe by 3rd Level Brewing. All Grain, ABV 8.09%, IBU 22.78, SRM 7.38, Fermentables: (Pilsner, Munich, Maris Otter, Acidulated Malt) Hops: (Hallertau Tradition (Germany), Wai-iti) Other: (Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Baking Soda)
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2021-04-18 05:22 UTC