Straight two row - Beer Recipe - Brewer's Friend

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Straight two row

168 calories 16.9 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 30 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 3.4 gallons
Post Boil Size: 2 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Tuesday March 29th 2022
1.051
1.012
5.1%
15.5
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.90 lb Great Western - Domestic 2-Row3.9 lb Domestic 2-Row 37 2 100%
3.90 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Centennial5 g Centennial Hops Pellet 10 Boil at 198 °F 30 min 15.46 100%
5 g / $ 0.00
 
Yeast
Fermentis - SafAle F2
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
High
Optimum Temp:
59 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 33 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Honey       Amount: 2 oz       Temp: 68 °F       CO2 Level: 2.25 Volumes
 
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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.3 gal Strike 158 °F 147 °F 60 min
2.1 gal Sparge 198 °F 198 °F 10 min
Starting Mash Thickness: 1.33 qt/lb
Starting Grain Temp: 76 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 1.3 5.2  
Mash volume with grains 1.61 6.4  
Grain absorption losses -0.49 -2  
Remaining sparge water volume (equipment estimates 2.2 g | 8.8 qt) 2.84 11.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2.76 g | 11 qt) 3.4 13.6  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 2 8  
Going into fermentor 2 8  
Total: 4.14 16.6
Equipment Profile Used: System Default
 
Notes

night before used took rye portion of grain bill and added sour dough starter to it with water

next morning had to bake the grain to dry it...because of this the enzymes were denatured... so i added 1/4 tsp amylase

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  • Last Updated: 2022-07-19 21:23 UTC