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Awesome Recipe

235 calories 24.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 90 min
Batch Size: 930 gallons (fermentor volume)
Pre Boil Size: 976 gallons
Post Boil Size: 930 gallons
Pre Boil Gravity: 16.5 °P (recipe based estimate)
Post Boil Gravity: 17.2 °P (recipe based estimate)
Efficiency: 70% (brew house)
Source: Frederick Ureta
Calories: 235 calories (Per 12oz)
Carbs: 24.2 g (Per 12oz)
Created: Thursday October 27th 2022
17.2 °P
4.5 °P
7.0%
0.0
44.2
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,800 lb American - Pilsner1800 lb Pilsner 37 1.8 67.9%
300 lb Flaked Barley300 lb Flaked Barley 32 2.2 11.3%
300 lb American - Roasted Barley300 lb Roasted Barley 33 300 11.3%
150 lb German - Chocolate Rye150 lb Chocolate Rye 31 240 5.7%
100 lb Rolled Oats100 lb Rolled Oats 33 2.2 3.8%
2,650 lbs / $ 0.00
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Distilled
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 932.25 gal (3729 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 920.25 gal (3681 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 1205.75 gal (4823 qt) 993.75 3975  
Strike water volume at mash thickness of 1.5 qt/lb 993.75 3975  
Mash volume with grains 1205.75 4823  
Grain absorption losses -331.25 -1325  
Remaining sparge water volume (equipment estimates 270 g | 1080 qt) 313.75 1255  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 932.25 g | 3729 qt) 976 3904  
Boil off losses -2.25 -9  
Post boil Volume 930 3720  
Going into fermentor 930 3720  
Total: 1307.5 5230
Equipment Profile Used: System Default
"Awesome Recipe" Dry Stout beer recipe by Frederick Ureta. All Grain, ABV 6.97%, IBU 0, SRM 44.23, Fermentables: (Pilsner, Flaked Barley, Roasted Barley, Chocolate Rye, Rolled Oats)
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  • Public: Yup, Shared
  • Last Updated: 2022-10-28 00:02 UTC