FrancisFest #5
188 calories
19.3 g
12 oz
Other Ingredients
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
8.80 g |
Calcium Chloride (dihydrate)
|
|
Water Agt |
Mash |
0 min. |
2.20 g |
Gypsum
|
|
Water Agt |
Mash |
0 min. |
0.90 g |
Epsom Salt (MgSO4)
|
|
Water Agt |
Mash |
0 min. |
Target Water Profile
Reverse Osmosis (1 PPM)
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
3.24 gal |
Dough In/Protein Rest |
Strike |
134 °F |
122 °F |
20 min |
1.5 gal |
First Sacch Rest |
Infusion |
212 °F |
143 °F |
20 min |
|
Pull Decoction (7 qts), boil |
Decoction |
-- |
212 °F |
10 min |
|
Add Decoction back, rest |
Infusion |
-- |
156 °F |
25 min |
0.5 gal |
Pull Thin Decoction, add 2 qts andboil |
Decoction |
-- |
212 °F |
5 min |
|
Add decoction back, mash out |
Infusion |
-- |
167 °F |
15 min |
4.75 gal |
Fly Sparge |
Sparge |
172 °F |
-- |
30 min |
Starting Mash Thickness:
1 qt/lb
Starting Grain Temp:
65 °F |
Quick Water Requirements
Water |
Gallons |
Quarts |
Strike water volume at mash thickness of 1 qt/lb
|
3.22 |
12.9
|
Mash volume with grains
|
4.25 |
17
|
Grain absorption losses
|
-1.61 |
-6.4
|
Remaining sparge water volume
|
6.74 |
27
|
Mash Lauter Tun losses
|
-0.25 |
-1
|
Pre boil volume (equipment estimates 9.08 g | 36.3 qt)
|
8.1 |
32.4
|
Boil off losses
|
-2.25 |
-9
|
Hops absorption losses (first wort, boil, aroma)
|
-0.08 |
-0.3
|
Post boil volume (equipment estimates 5.77 g | 23.1 qt)
|
6.75 |
27
|
Estimated amount in fermentor
|
6.75 |
27
|
Total:
|
9.96
|
39.8
|
Equipment Profile Used: |
System Default |
"FrancisFest #5" Festbier beer recipe by HM Clearfield. All Grain, ABV 5.6%, IBU 26.24, SRM 3.88, Fermentables: (BEST Heidelberg, BEST Vienna, Munich Type I, Acidulated) Hops: (GR Tettnanger, Hallertau (Mittelfruh)) Other: (Calcium Chloride (dihydrate), Gypsum, Epsom Salt (MgSO4))
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2023-04-21 22:43 UTC