Werewolves of NJ - Beer Recipe - Brewer's Friend

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Werewolves of NJ

189 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 10.5 °P (recipe based estimate)
Post Boil Gravity: 14.2 °P (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 189 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Sunday December 17th 2023
14.2 °P
2.8 °P
6.2%
0.0
5.8
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pale Ale9 lb Pale Ale 37 3.5 75%
3 lb American - White Wheat3 lb White Wheat 40 2.8 25%
12 lbs / $ 0.00
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 103 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
DOLPH
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
all RO water ... see how this goes....

measured mph 5.7 @67f


adding 8g of lactic acid to sparge water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.25 gal Strike 162 °F 152 °F 60 min
4 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.25 21  
Mash volume with grains 6.21 24.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 3.5 g | 14 qt) 4 16  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7 g | 28 qt) 7.5 30  
Boil off losses -1.5 -6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.25 37
Equipment Profile Used: System Default
 
Notes

12/17/23

ecirc for n45 min

152F mash

adding 8g of lactic acid to sparge water

8g pre boil

just about 6.2 in fermenter

og 1.048

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  • Public: Yup, Shared
  • Last Updated: 2023-12-17 21:40 UTC