Method:All Grain Style:American Amber Ale Boil Time:60 min Batch Size:42 liters
(fermentor volume) Pre Boil Size:50.6 liters Post Boil Size:45 liters Pre Boil Gravity:12.1 °P
(recipe based estimate)
Post Boil Gravity:13.6 °P
(recipe based estimate)
Efficiency: 70%
(brew house) Hop Utilization:89% Calories:338 calories
(Per 660ml)
Carbs:35 g
(Per 660ml)
Starting Mash Thickness:
6 L/kg
Starting Grain Temp:
20 °C
Quick Water Requirements
Water
Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 48.3 L. Suggest reducing initial water volume to 45.4 L and adding 2.9 L sparge/top-off.
WARNING: Mash tun capacity exceeded. Volume required: 73.26 L. Suggest reducing strike water volume to 38.14 L and adding 27.86 L sparge/top-off.
66
WARNING: Based on your provided mash thickness (6 L/kg), your strike volume will exceeds the total water needed for the recipe (62.5 L). Reduce mash thickness to 5.69 L/kg or increase pre-boil volume to 54.1 L.
Strike water volume at mash thickness of 6 L/kg
66
Mash volume with grains
73.3
Grain absorption losses
-11
Mash Lauter Tun losses
-0.9
Pre boil volume (equipment estimates 48.3 L)
50.6
Boil off losses
-5.7
Hops absorption losses (first wort, boil, aroma)
-0.6
Post boil Volume (equipment estimates 42 L)
45
WARNING: Exceeded batch size - reduce boil size
Going into fermentor (equipment estimates 45 L)
42
Total:
62.5
Equipment Profile Used:
System Default
"Phat Tyre" American Amber Ale beer recipe by peterschill. All Grain, ABV 5.4%, IBU 36.35, SRM 9.37, Fermentables: (Pale 2-Row, Munich, Biscuit, Caramel / Crystal 80L) Hops: (Perle, Willamette) Other: (Gypsum, Calcium Chloride (anhydrous), Lactic acid, Whirlfloc)