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Marine Layer 06/18/2020

205 calories 20.8 g 16 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 110 gallons (ending kettle volume)
Pre Boil Size: 118 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 73% (ending kettle)
Calories: 205 calories (Per 16oz)
Carbs: 20.8 g (Per 16oz)
Created: Wednesday June 17th 2020
1.062
1.015
6.1%
18.7
4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
100 lb American - Pale 2-Row100 lb Pale 2-Row 37 1.8 37.7%
25 lb Flaked Oats25 lb Flaked Oats 33 2.2 9.4%
25 lb Flaked Wheat25 lb Flaked Wheat 34 2 9.4%
25 lb Belgian - Pilsner25 lb Pilsner 37 1.6 9.4%
25 lb American - Pilsner25 lb Pilsner 37 1.8 9.4%
25 lb American - White Wheat25 lb White Wheat 40 2.8 9.4%
20 lb Dry Malt Extract - Extra Light20 lb Dry Malt Extract - Extra Light - (late boil kettle addition) 42 2.5 7.5%
20 lb Rice Hulls20 lb Rice Hulls 0 0 7.5%
265 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 oz Magnum (15 AA)8 oz Magnum (15 AA) Hops Pellet 13.2 First Wort at 210 °F 60 min 18.68 2%
8 oz Azacca (15 AA)8 oz Azacca (15 AA) Hops Pellet 13 Whirlpool at 160 °F 20 min 2%
16 oz Centennial (10 AA)16 oz Centennial (10 AA) Hops Pellet 9.4 Whirlpool at 160 °F 20 min 3.9%
16 oz Idaho 716 oz Idaho 7 Hops Pellet 8.9 Whirlpool at 160 °F 20 min 3.9%
8 oz Sabro8 oz Sabro Hops Pellet 14.5 Whirlpool at 160 °F 20 min 2%
4 lb Azacca (15 AA)4 lb Azacca (15 AA) Hops Pellet 13 Dry Hop 7 days 15.7%
4 lb HBC 6924 lb HBC 692 Hops Pellet 7.9 Dry Hop 7 days 15.7%
4 lb Idaho 74 lb Idaho 7 Hops Pellet 13.8 Dry Hop 7 days 15.7%
4 lb Sabro4 lb Sabro Hops Pellet 14.5 Dry Hop 7 days 15.7%
1 lb Azacca (15 AA)1 lb Azacca (15 AA) Hops Pellet 13 Dry Hop 2 days 3.9%
2 lb HBC 6922 lb HBC 692 Hops Pellet 9.2 Dry Hop 2 days 7.8%
2 lb Idaho 72 lb Idaho 7 Hops Pellet 13.8 Dry Hop 2 days 7.8%
1 lb sabro1 lb sabro Hops Pellet 14.5 Dry Hop 2 days 3.9%
25.50 lbs / $ 0.00
 
Yeast
White Labs - Burlington Ale Yeast WLP095
Amount:
1 Each
Cost:
Attenuation (avg):
75.5%
Flocculation:
Medium
Optimum Temp:
67 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 2216 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
70 gal strike water at 172 F (target mash sacch rest temp is 154 F)
30 g Gypsum in mash
30 g epsom in mash
150 g CaCl in mash
85 ml lactic in mash
sparge with ~75 gal at 180 F
add 100 ml lactic acid to boil
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
70 gal Strike 172 °F 154 °F 60 min
Starting Mash Thickness: 1.15 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 111.8 gal (447.2 qt). Suggest reducing initial water volume to 10.44 gal (41.77 qt) and adding 99.8 gal (399.2 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 90.04 gal (360.15 qt) 70.44 281.8  
Strike water volume at mash thickness of 1.15 qt/lb 70.44 281.8  
Mash volume with grains 90.04 360.2  
Grain absorption losses -30.63 -122.5  
Remaining sparge water volume 78.44 313.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 110.24 g | 441 qt) 118 472  
Volume increase from sugar/extract (late additions) 1.56 6.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil volume (equipment estimates 117.76 g | 471 qt) 110 440  
Hops absorption losses (whirlpool, hop stand) -1.8 -7.2  
Estimated amount in fermentor 108.2 432.8  
Total: 148.88 595.5
Equipment Profile Used: System Default
 
Notes

add malt extract with 15 min left in boil
18 g whirlfloc with 15 min left in boil
1-2 g zinc with 15 min left in boil

recirc through hx back into kettle to drop temp to 160F
Add whirlpool hops and whirlpool at full strength (just through pump) for 20 mins
let stand 10 mins
knockout into FV

02 for 90 sec at 3 L/min
pitch 2L WLP095 Burlington Ale at 68F

24 hours after pitch add 7 day dry hops. After fermentation complete add 2 day dry hops.

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  • Last Updated: 2020-06-18 09:13 UTC