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Awesome Recipe

410 calories 41.9 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 465 gallons (fermentor volume)
Pre Boil Size: 465 gallons
Post Boil Size: 465 gallons
Pre Boil Gravity: 1.122 (recipe based estimate)
Post Boil Gravity: 1.122 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 410 calories (Per 12oz)
Carbs: 41.9 g (Per 12oz)
Created: Wednesday April 6th 2022
1.122
1.031
12.0%
0.0
17.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2,200 lb United Kingdom - Maris Otter Pale2200 lb Maris Otter Pale 38 3.75 95.2%
55 lb American - Caramel / Crystal 120L55 lb Caramel / Crystal 120L 33 120 2.4%
55 lb Honey Malt55 lb Honey Malt 37 25 2.4%
2,310 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: 466.5 gal (1866 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 454.5 gal (1818 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 1195.43 gal (4781.7 qt) 1010.63 4042.5  
WARNING: Based on your provided mash thickness (1.75 qt/lb), your strike volume will exceeds the total water needed for the recipe (754 g). Reduce mash thickness to 1.3 qt/lb or increase pre-boil volume to 721.63 g.    
Strike water volume at mash thickness of 1.75 qt/lb 1010.63 4042.5  
Mash volume with grains 1195.43 4781.7  
Grain absorption losses -288.75 -1155  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 466.5 g | 1866 qt) 465 1860  
Boil off losses -1.5 -6  
Post boil Volume 465 1860  
Going into fermentor 465 1860  
Total: 754 3016
Equipment Profile Used: System Default
"Awesome Recipe" No Profile Selected beer recipe by Anonymous. All Grain, ABV 12.03%, IBU 0, SRM 17.06, Fermentables: (Maris Otter Pale, Caramel / Crystal 120L, Honey Malt)
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  • Public: Yup, Shared
  • Last Updated: 2022-04-06 19:45 UTC