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3

808 calories 74.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty Wood-Aged Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.432 (recipe based estimate)
Post Boil Gravity: 1.500 (recipe based estimate)
Efficiency: 70% (brew house)
Source: David Gonzalez
Calories: 808 calories (Per 12oz)
Carbs: 74.5 g (Per 12oz)
Created: Tuesday November 26th 2019
1.235
1.054
23.8%
1.2
32.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
50 lb Riverbend Malt - Munich - Light 10L50 lb Munich - Light 10L 37 10 100%
50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Ahtanum2 oz Ahtanum Hops Leaf/Whole 6 Boil 60 min 1.22 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
60 g Epsom Salt Water Agt Mash 1 hr.
 
Yeast
Lallemand - Diamond Lager
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
50 - 59 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 366 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dme       Amount: -3.7 oz       Temp: 68 °F       CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
50 qt Strike 50 °F 80 °F 50 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 13.5 gal (54 qt). Suggest reducing initial strike volume to 8 gal (32 qt) and adding 1.5 gal (6 qt) sparge/top-off. 9.5 38  
Strike water volume (equipment estimates 9.58 g | 38.3 qt) 9.5 38  
Mash volume with grains (equipment estimates 13.58 g | 54.3 qt) 13.5 54  
Grain absorption losses -6.25 -25  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.08 g | 12.3 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 1.5 6  
Top off amount 4 16  
Volume into fermentor 5.5 22  
Total: 9.5 38
Equipment Profile Used: System Default
"3" Specialty Wood-Aged Beer recipe by David Gonzalez. BIAB, ABV 23.8%, IBU 1.22, SRM 32.9, Fermentables: (Munich - Light 10L) Hops: (Ahtanum) Other: (Epsom Salt)
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  • Public: Yup, Shared
  • Last Updated: 2019-11-26 05:17 UTC