Weigh Anchor - Beer Recipe - Brewer's Friend

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Weigh Anchor

180 calories 21.1 g 16 oz
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Beer Stats
Method: BIAB
Style: California Common
Boil Time: 60 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 13.47 gallons
Post Boil Size: 12.58 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 75% (brew house)
Source: David Swager
Hop Utilization: 92%
Calories: 180 calories (Per 16oz)
Carbs: 21.1 g (Per 16oz)
Created: Wednesday August 2nd 2023
1.054
1.017
4.8%
44.4
10.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb Mecca Grade - Lamonta (American Pale)8.5 lb Lamonta (American Pale) $ 0.00 / lb
$ 0.00 		37 3 41%
8.50 lb Mecca Grade - Pelton8.5 lb Pelton $ 0.00 / lb
$ 0.00 		36 2 41%
2.25 lb Viking - Caramel 1002.25 lb Caramel 100 $ 0.00 / lb
$ 0.00 		35 50.8 10.8%
1 lb Briess - Victory Malt1 lb Victory Malt $ 0.00 / lb
$ 0.00 		34.5 28 4.8%
0.50 lb Viking - Rye Malt0.5 lb Rye Malt $ 0.00 / lb
$ 0.00 		38 3.2 2.4%
20.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Northern Brewer60 g Northern Brewer Hops Pellet 7.8 First Wort 0 min 30.18 35.3%
50 g Northern Brewer50 g Northern Brewer Hops Pellet 7.8 Boil 10 min 8.29 29.4%
60 g Northern Brewer60 g Northern Brewer Hops Pellet 7.8 Whirlpool 20 min 5.89 35.3%
170 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
2.21 ml Lactic acid Water Agt Mash 1 hr.
1 each Whirlfloc Fining Boil 10 min.
 
Yeast
White Labs - San Francisco Lager Yeast WLP810
Amount:
2 Each
Cost:
Attenuation (avg):
67.5%
Flocculation:
High
Optimum Temp:
58 - 65 °F
Starter:
No
Fermentation Temp:
58 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 185 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.19 psi       Temp: 40 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
Amber Balanced
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 15 75 63 40
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.22 gal (48.9 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.22 gal (0.9 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 17.97 gal (71.9 qt). Suggest reducing initial strike volume to 10.34 gal (41.36 qt) and adding 5.97 gal (23.9 qt) sparge/top-off. 16.31 65.3  
Strike water volume (equipment estimates 15.07 g | 60.3 qt) 16.31 65.3  
Mash volume with grains (equipment estimates 16.73 g | 66.9 qt) 17.97 71.9  
Grain absorption losses -2.59 -10.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.22 g | 48.9 qt) 13.47 53.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 10.58 g | 42.3 qt) 12.58 50.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 12.5 g | 50 qt) 10.5 42  
Total: 16.31 65.3
Equipment Profile Used: System Default
"Weigh Anchor" California Common beer recipe by David Swager. BIAB, ABV 4.8%, IBU 44.36, SRM 10.73, Fermentables: ( Lamonta (American Pale), Pelton, Caramel 100, Victory Malt, Rye Malt) Hops: (Northern Brewer) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Lactic acid, Whirlfloc)
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  • Last Updated: 2023-08-03 23:44 UTC