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:14.6 °P
(recipe based estimate)
Post Boil Gravity:14.7 °P
(recipe based estimate)
Efficiency: 68%
(brew house) Calories:199 calories
(Per 12oz)
Carbs:21.4 g
(Per 12oz)
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 177.3 gal (709.2 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 165.3 gal (661.2 qt) sparge/top-off.
WARNING: Mash tun capacity exceeded. Volume required: 177.38 gal (709.5 qt)
144.38
577.5
Strike water volume at mash thickness of 1.4 qt/lb
144.38
577.5
Mash volume with grains
177.38
709.5
Grain absorption losses
-51.56
-206.3
Remaining sparge water volume (equipment estimates 84.74 g | 339 qt)
93.44
373.8
Mash Lauter Tun losses
-0.25
-1
Pre boil volume (equipment estimates 177.3 g | 709.2 qt)
186
744
Boil off losses
-1.5
-6
Post boil Volume (equipment estimates 175.8 g | 703.2 qt)
184.5
738
Hops absorption losses (whirlpool, hop stand)
-4.8
-19.2
WARNING: Exceeded batch size - reduce boil size
Going into fermentor (equipment estimates 179.7 g | 718.8 qt)
171
684
Total:
237.81
951.3
Equipment Profile Used:
System Default
"Beach Hazy" Specialty IPA: New England IPA beer recipe by RBCO. All Grain, ABV 5.74%, IBU 24.11, SRM 4.39, Fermentables: (Standard 2-Row, White Wheat, Oat Malt) Hops: (Citra, Amarillo) Other: (Gypsum (Calcium Sulfate), Calcium Chloride (anhydrous), Lactic acid)