Jerry V.12 (WG) - Beer Recipe - Brewer's Friend

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Jerry V.12 (WG)

207 calories 19.5 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 40 min
Batch Size: 65 gallons (fermentor volume)
Pre Boil Size: 67.9 gallons
Post Boil Size: 68.25 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Peter McArthur
Hop Utilization: 93%
Calories: 207 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Monday September 25th 2023
1.063
1.013
6.6%
30.8
13.1
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
55 lb Great Western - Vienna55 lb Vienna 37 3 39.9%
40 lb Great Western - Premium 2-Row40 lb Premium 2-Row 37 2 29%
25 lb Corn Sugar - Dextrose25 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 18.1%
6 lb United Kingdom - Coffee Malt6 lb Coffee Malt 36 150 4.3%
6 lb Bestmalz - Best RED X6 lb Best RED X 36 12 4.3%
3 lb Briess - Carapils Malt3 lb Carapils Malt 34.5 1.5 2.2%
2 lb German - Acidulated Malt2 lb Acidulated Malt 27 3.4 1.4%
1 lb Proximity - Pale Chocolate1 lb Pale Chocolate 32 300 0.7%
138 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 oz Chinook8 oz Chinook Hops Pellet 12 Boil 40 min 23.33 50%
8 oz Perle8 oz Perle Hops Pellet 9.3 Boil 10 min 7.47 50%
16 oz / $ 0.00
 
Yeast
Imperial Yeast - A01 House
Amount:
7 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
62 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1330 B cells required
Imperial Yeast - A09 Pub
Amount:
3 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1330 B cells required
Imperial Yeast - A07 Flagship
Amount:
2 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium-low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1330 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Genus Brewing Fall 2023 H²O
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: 66.6 gal (266.4 qt). Suggest reducing initial water volume to 10.05 gal (40.22 qt) and adding 54.6 gal (218.4 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 51.42 gal (205.66 qt). Suggest reducing strike water volume to 2.96 gal (11.84 qt) and adding 39.42 gal (157.66 qt) sparge/top-off. 42.38 169.5  
Strike water volume at mash thickness of 1.5 qt/lb 42.38 169.5  
Mash volume with grains 51.42 205.7  
Grain absorption losses -14.13 -56.5  
Remaining sparge water volume (equipment estimates 36.65 g | 146.6 qt) 39.9 159.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 64.65 g | 258.6 qt) 67.9 271.6  
Volume increase from sugar/extract (late additions) 1.95 7.8  
Boil off losses -1 -4  
Hops absorption losses (first wort, boil, aroma) -0.6 -2.4  
Post boil Volume (equipment estimates 65 g | 260 qt) 68.25 273  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 68.25 g | 273 qt) 65 260  
Total: 82.28 329.1
Equipment Profile Used: System Default
"Jerry V.12 (WG)" No Profile Selected beer recipe by Peter McArthur. All Grain, ABV 6.62%, IBU 30.8, SRM 13.09, Fermentables: (Vienna, Premium 2-Row, Corn Sugar - Dextrose, Coffee Malt, Best RED X, Carapils Malt, Acidulated Malt, Pale Chocolate) Hops: (Chinook, Perle)
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  • Last Updated: 2023-09-25 22:38 UTC