Mash grains 66°C for 90 minutes. Boil wort for 75 minutes adding hops per scheduled times. Cool wort to room temperature and drain or rack the wort off of the trub. Aerate the cool wort and oxygenate. Ferment 19°C) for 10 days in the primary and 2 weeks in the secondary.
Yeast Pitch Rate:
Units:
Sugar Scale:
Wort Gravity (OG):
1.097
(1.xxx)
Wort Volume:
6.1
(Gallons)
Target Pitch Rate:
(million cells / ml / degree plato)
Yeast Type:
Liquid Packs:
1
(packs/vials)
Mfg Date:
2018/10/03
(yyyy/mm/dd)
Date yeast pack was made.
Viability: Yeast is 0 days old, the viability is estimated at 100%.
Cells Available:
100 billion cells
Pitch Rate As-Is:
0.19M cells / mL / °P
Target Pitch Rate Cells:
667 billion cells
Difference:
-567 billion cells
Needs starter (see below), or more yeast.
Part 2: Make a starter if required, supports up to 3 step-ups.
Yeast Starter - Up To 3 Step-Ups:
Starting Yeast Count:
100
(Billion Cells)
Enter the number of cells you are starting with, or click the 'grab from above' button if you set up your yeast in the previous section.
Starter - Step 1:
Starter Size (L) Gravity (1.xxx) Growth Model and Aeration
3
1.036
DME Required:
10.9 oz, 308.1 g
Growth Rate:
1.4
Intial Cells Per Extract (B/g): 0.32
Ending Cell Count:
531 billion cells
Resulting Pitch Rate:
1.00M cells / mL / °P
Starter does not create enough yeast cells. Increase starter size, change aeration technique, or do another step.
Starter Size (L) Gravity (1.xxx) Growth Model and Aeration
3
1.036
DME Required:
10.9 oz, 308.1 g
Increase:
1.2
Intial Cells Per Extract (B/g): 1.72
Ending Cell Count:
893 billion cells
Resulting Pitch Rate:
1.67M cells / mL / °P
Starter meets desired pitching rate!
