Dannys DMBB - Beer Recipe - Brewer's Friend

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Dannys DMBB

182 calories 19 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 16.5 gallons (fermentor volume)
Pre Boil Size: 18.5 gallons
Post Boil Size: 17 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 85% (brew house)
Calories: 182 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Tuesday December 3rd 2019
1.055
1.014
5.3%
33.1
3.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
21 lb American - Pale 2-Row21 lb Pale 2-Row 37 1.8 74.3%
2 lb American - White Wheat2 lb White Wheat 40 2.8 7.1%
1.25 lb American - Caramel / Crystal 10L1.25 lb Caramel / Crystal 10L 35 10 4.4%
2.50 lb Flaked Wheat2.5 lb Flaked Wheat 34 2 8.8%
1.50 lb Lactose (Milk Sugar)1.5 lb Lactose (Milk Sugar) 41 1 5.3%
28.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Galena1.5 oz Galena Hops Pellet 13 First Wort 0 min 25.02 33.3%
0.75 oz Cascade0.75 oz Cascade Hops Pellet 7 Boil 30 min 4.71 16.7%
2.25 oz Cascade2.25 oz Cascade Hops Leaf/Whole 7 Boil 5 min 3.33 50%
4.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
4.84 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Cream Ale Yeast Blend WLP080
Amount:
2 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 424 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 gal Strike Temp 162 Infusion 162 °F 150 °F 60 min
16 gal 175 Fly Sparge -- -- --
Starting Mash Thickness: 1.35 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 18.17 gal (72.68 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 6.17 gal (24.68 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.35 qt/lb 9.03 36.1  
Mash volume with grains 11.17 44.7  
Grain absorption losses -3.34 -13.4  
Remaining sparge water volume (equipment estimates 12.62 g | 50.5 qt) 12.95 51.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.12 0.5  
Pre boil volume (equipment estimates 18.17 g | 72.7 qt) 18.5 74  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.17 -0.7  
Post boil Volume (equipment estimates 16.5 g | 66 qt) 17 68  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 17 g | 68 qt) 16.5 66  
Total: 21.98 87.9
Equipment Profile Used: System Default
 
Notes

3 oz of Hazelnut and Caramel coffee to keg for 20 hours after carbonatiion.

1.5 lbs lactose was added with 5 minutes left in the boil.

2 Liter Starter with 7.2 oz of DME

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  • Last Updated: 2019-12-06 19:52 UTC