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Awesome Recipe

Method: Extract
Style: No Profile Selected
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: 1.136 (recipe based estimate)
Post Boil Gravity: 1.271 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 245 calories (Per 12oz)
Carbs: 24.2 g (Per 12oz)

Created: Monday April 27th 2020

Original Gravity:

1.074

Final Gravity:

1.017

ABV (standard):

7.4%

IBU (tinseth):

0.0

SRM (morey):

11.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
12 lb	American - Pale 2-Row12 lb Pale 2-Row	37	1.8	77.4%
1 lb	American - Caramel / Crystal 80L1 lb Caramel / Crystal 80L	33	80	6.5%
1 lb	Flaked Oats1 lb Flaked Oats	33	2.2	6.5%
1 lb	American - Wheat1 lb Wheat	38	1.8	6.5%
0.50 lb	Cane Sugar0.5 lb Cane Sugar	46	0	3.2%
15.50 lbs / $ 0.00

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	0	40	150	75	0
4.38 g gypsum 2.88 g mash 1.5 g sparge 3.4 g nacl 2.23 g mash 1.17 g sparge 6.03 g cacl2 3.96 g mash 2.07 g sparge 8.75 gal distilled water 5.75 mash used boiling water to preheat mash tun strike water 155 or 156F mash temp 150F start 148F end (insulated mash tun with big black jacket) 75 minute mash

Notes

1.1L starter 4oz DME
added hefe yeast from last brew
hops straight into primary
no secondary
Final Gravity 1.014
~6 percent
no off smells or flavors
banana juicy fruit smell
used nylon bag as filter on siphon before bottling/kegging
hazy af
force carbed keg to 30psi through dip tube
bottled to 2.7 volume c02 with cane sugar -> 23ish bottles

Last Updated and Sharing

177

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Brews

Public: Yup, Shared
Last Updated: 2020-04-27 21:02 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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