Mammoth: The da Vinci Code - Beer Recipe - Brewer's Friend

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Mammoth: The da Vinci Code

210 calories 18.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: Brown IPA
Boil Time: 90 min
Batch Size: 7 gallons (fermentor volume)
Pre Boil Size: 9.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 210 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
Created: Friday June 3rd 2016
1.064
1.012
7.1%
52.3
24.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb American - Pale 2-Row12 lb Pale 2-Row 37 1.8 73.8%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 6.2%
1 lb American - White Wheat1 lb White Wheat 40 2.8 6.2%
0.75 lb American - Caramel / Crystal 40L0.75 lb Caramel / Crystal 40L 34 40 4.6%
0.75 lb American - Caramel / Crystal 60L0.75 lb Caramel / Crystal 60L 34 60 4.6%
0.75 lb United Kingdom - Chocolate0.75 lb Chocolate 34 425 4.6%
16.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Warrior0.5 oz Warrior Hops Pellet 16 Boil 60 min 22.34 11.1%
2 oz Azacca2 oz Azacca Hops Pellet 10.8 Boil 15 min 29.93 44.4%
2 oz Azacca2 oz Azacca Hops Pellet 10.8 Dry Hop 5 days 44.4%
4.50 oz / $ 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11 gal 159.1 - 2 Temperature -- 154 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.09 24.4  
Mash volume with grains 7.39 29.6  
Grain absorption losses -2.03 -8.1  
Remaining sparge water volume (equipment estimates 5.53 g | 22.1 qt) 5.69 22.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.34 g | 37.4 qt) 9.5 38  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 7 28  
Going into fermentor 7 28  
Total: 11.78 47.1
Equipment Profile Used: System Default
 
Notes

save 1/4 of starter (200B cells)
dropped magnet in starter, so if it's infected, that may be why
fermented way too hot - slowly dropped from 75 to 70 in first 10 hours of fermenting, so if it tastes like acetaldehyde and diacetyl, that may be why

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  • Last Updated: 2016-07-25 17:07 UTC