Tequila

Method: Partial Mash
Style: Wash
Boil Time: 0 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 5.75 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.092 (recipe based estimate)
Post Boil Gravity: 1.096 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Kipp
Calories: 900 calories (Per 1L)
Carbs: 85.9 g (Per 1L)

Created: Thursday March 10th 2022

Original Gravity:

1.096

Final Gravity:

1.021

ABV (standard):

9.8%

IBU (tinseth):

0.0

SRM (morey):

11.1

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 lb	Agave Nectar6 lb Agave Nectar	35	2	46.2%
3 lb	Briess - DME Traditional Dark3 lb DME Traditional Dark	44.6	30	23.1%
4 lb	Cane Sugar4 lb Cane Sugar	46	0	30.8%
13 lbs / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
3 tbsp	Yeast Energizer		Other	Primary	0 min.
1 tsp	nutrient Vit End		Other	Primary	0 min.

Yeast

Red Star - DADY

Amount:	2 Tbsp	Cost:
Attenuation (avg):	65%	Flocculation:	Low
Optimum Temp:	65 - 80 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 167 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

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
4.44 gal		Strike	152 °F	152 °F	60 min

Quick Water Requirements

Water	Gallons	Quarts
Boil water added to kettle (equipment estimates 4.47 g \| 17.9 qt)	4.72	18.9
Mash Lauter Tun losses	-0.25	-1
Volume increase from sugar/extract (early additions)	1.03	4.1
Pre boil volume (equipment estimates 5.5 g \| 22 qt)	5.75	23
Boil off losses
Post boil volume	5.5	22
Going into fermentor	5.5	22
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.
Total:	4.72	18.9
Equipment Profile Used:	System Default

Date	Days	Event	Gravity	Volume	Temp	Updated	Comment
3/14/2022 8:02 PM over 4 years ago	+0	Mash Complete	1.084		60 °F	3/14/2022 8:49 PM over 4 years ago	Looking to ferment down to 1.010 / 9.71% 1.000 would be 11.3%
3/19/2022 2:01 PM over 4 years ago	+5	Fermentation Complete	1.002	6.5 Gallons	70 °F	3/20/2022 2:03 PM over 4 years ago	Allow to sit an additional 24 hrs prior to processing
3/23/2022 3:55 PM over 4 years ago	+9	Packaged	1.002	5.4 Liters	60 °F	4/8/2022 4:02 PM over 4 years ago	Split into two 2.7 L batches @ 40 ABV, one batch added American oak dark toast.

Notes

Utilizing the DADY yeast this should ferment out to 1.010
10.5% ABV

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Last Updated: 2022-04-08 16:05 UTC

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Tequila