WCP
145 calories
9.9 g
12 oz
Other Ingredients
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
8 g |
Ascorbic Acid
|
|
Water Agt |
Mash |
90 min. |
6 g |
Calcium Chloride (dihydrate)
|
|
Water Agt |
Mash |
90 min. |
2 g |
Epsom Salt
|
|
Water Agt |
Mash |
90 min. |
7 g |
Gypsum
|
|
Water Agt |
Mash |
90 min. |
6 ml |
Lactic acid - 88%
|
|
Water Agt |
Mash |
90 min. |
2 g |
Table Salt
|
|
Water Agt |
Mash |
90 min. |
2.50 ml |
Glucabuster
|
|
Other |
Mash |
1 hr. |
2.50 ml |
White Labs - Ultra-Ferm WLN4100
|
|
Other |
Mash |
1 hr. |
0.25 ml |
Foam Axe
|
|
Water Agt |
Boil |
90 min. |
25 g |
CellarScience - FermFed
|
|
Other |
Boil |
5 min. |
4 g |
Diammonium Phosphate (DAP)
|
|
Other |
Boil |
5 min. |
1 each |
Whirlfloc tablet
|
|
Fining |
Boil |
5 min. |
2 ml |
ALDC Enzyme
|
|
Other |
Primary |
10 days |
1 g |
Aromazyme
|
|
Water Agt |
Primary |
10 days |
2 ml |
Brutzyme
|
|
Other |
Primary |
10 days |
4 ml |
Clearzyme
|
|
Fining |
Primary |
10 days |
25 ml |
SilaFine
|
|
Fining |
Kegging |
0 min. |
Priming
Method: co2
Amount: 28.4 psi
Temp: 75 °F
CO2 Level: 2.3 Volumes |
Target Water Profile
Light colored and malty
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
10 gal |
Proteases |
Strike |
131 °F |
131 °F |
20 min |
|
Beta |
Temperature |
131 °F |
146 °F |
80 min |
|
Out |
Temperature |
146 °F |
168 °F |
20 min |
6.5 gal |
|
Sparge |
178 °F |
178 °F |
15 min |
Starting Grain Temp:
65 °F |
Quick Water Requirements
Water |
Gallons |
Quarts |
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.94 gal (55.75 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.94 gal (7.75 qt) sparge/top-off.
|
|
|
Strike water volume at mash thickness of 1.75 qt/lb
|
7.44 |
29.8
|
Mash volume with grains
|
8.8 |
35.2
|
Grain absorption losses
|
-2.13 |
-8.5
|
Remaining sparge water volume (equipment estimates 8.88 g | 35.5 qt)
|
9.38 |
37.5
|
Mash Lauter Tun losses
|
-0.25 |
-1
|
Pre boil volume (equipment estimates 13.94 g | 55.8 qt)
|
14.44 |
57.8
|
Boil off losses
|
-2.25 |
-9
|
Hops absorption losses (first wort, boil, aroma)
|
-0.06 |
-0.2
|
Post boil Volume (equipment estimates 11.63 g | 46.5 qt)
|
11.88 |
47.5
|
Hops absorption losses (whirlpool, hop stand)
|
-0.13 |
-0.5
|
WARNING: Exceeded batch size - reduce boil size
|
|
|
Going into fermentor (equipment estimates 11.75 g | 47 qt)
|
11.5 |
46
|
Total:
|
16.82
|
67.3
|
Equipment Profile Used: |
System Default |
"WCP" American Lager beer recipe by DanMart. All Grain, ABV 5.42%, IBU 39.18, SRM 2.97, Fermentables: (Organic Pilsner Malt, Rice Hulls) Hops: (Azacca, Denali, BRU-1) Other: (Ascorbic Acid, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Lactic acid - 88%, Table Salt, Glucabuster, White Labs - Ultra-Ferm WLN4100, Foam Axe, CellarScience - FermFed, Diammonium Phosphate (DAP), Whirlfloc tablet, ALDC Enzyme, Aromazyme, Brutzyme, Clearzyme, SilaFine)
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2022-12-20 22:33 UTC
- Snapshot Created: 2022-12-20 22:14 UTC
- Link To Parent Recipe