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Ponty 2026

268 calories 24.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Double IPA
Boil Time: 60 min
Batch Size: 20 gallons (fermentor volume)
Pre Boil Size: 21.93 gallons
Post Boil Size: 20.55 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 67% (brew house)
Hop Utilization: 98%
Calories: 268 calories (Per 12oz)
Carbs: 24.4 g (Per 12oz)
Created: Wednesday May 21st 2025
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OG: 1.077 FG: 1.005 ABV: 9.5% IBU: 75

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Fermentables
Amount Fermentable Cost PPG °L Bill %
40 lb TexMalt - Llano Pilsner40 lb Llano Pilsner 37 2.1 64.5%
11 lb Flaked Rice11 lb Flaked Rice 40 0.5 17.7%
7 lb Briess - Distillers Malt7 lb Distillers Malt 35.4 2.4 11.3%
4 lb Corn Sugar - Dextrose4 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 6.5%
62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 oz CTZ5 oz CTZ Hops Pellet 16.1 Boil 60 min 63.74 17.9%
4 oz Columbus4 oz Columbus Hops Pellet 15 Whirlpool at 190 °F 15 min 8.99 14.3%
4 oz Simcoe4 oz Simcoe Hops Pellet 12.7 Whirlpool at 190 °F 15 min 7.61 14.3%
4 oz Yakima Chief Hops - Mosaic LupuLN2 (Cryo)4 oz Mosaic LupuLN2 (Cryo) Hops Lupulin Pellet 22 Dry Hop at 66 °F 2 days 14.3%
7 oz Columbus7 oz Columbus Hops Pellet 15 Dry Hop at 66 °F 2 days 25%
4 oz Simcoe4 oz Simcoe Hops Pellet 12.7 Dry Hop at 66 °F 2 days 14.3%
28 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
16 g BSG - Fermax Yeast Nutrient Other Mash 0 min.
12 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
2.90 g Canning Salt Water Agt Mash 0 min.
11.50 g Epsom Salt Water Agt Mash 0 min.
35 g Gypsum Water Agt Mash 0 min.
35 ml Lactic acid Water Agt Mash 0 min.
10 g Oxyblox 3d Water Agt Mash 0 min.
2 each Whirlfloc Water Agt Mash 0 min.
 
Yeast
BSI - 3470 German Lager
Amount:
50 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
46 - 54 °F
Starter:
Yes
Fermentation Temp:
52 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 2221 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45 Volumes
 
Target Water Profile
RO
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
55 0 10 55 90 30
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 gal 80 °F 148 °F 60 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 21.99 gal (87.95 qt). Suggest reducing initial water volume to 11.69 gal (46.75 qt) and adding 9.99 gal (39.95 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 30.02 gal (120.06 qt). Suggest reducing strike water volume to 7.36 gal (29.44 qt) and adding 18.02 gal (72.06 qt) sparge/top-off. 25.38 101.5  
Strike water volume at mash thickness of 1.75 qt/lb 25.38 101.5  
Mash volume with grains 30.02 120.1  
Grain absorption losses -7.25 -29  
Remaining sparge water volume (equipment estimates 3.8 g | 15.2 qt) 4.06 16.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 21.68 g | 86.7 qt) 21.93 87.7  
Volume increase from sugar/extract (late additions) 0.31 1.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume (equipment estimates 20.3 g | 81.2 qt) 20.55 82.2  
Hops absorption losses (whirlpool, hop stand) -0.3 -1.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 20.25 g | 81 qt) 20 80  
Total: 29.43 117.7
Equipment Profile Used: System Default
 
Notes

5.4ph@15min with 10ml of lactic
added 5ml of lactic
11 brix @15min
5.29ph@30min with 15ml of lactic
added 2ml of lactic
12 brix @30min
5.25ph @45min with 17ml of lactic
12.2 brix @45 min added heat to get from 145 back to 148
12.5 brix @ 1hr
ph reading higher at 1hr15min added another 5ml
13brix @1hr15min
5.24ph going into boil kettle
14.25 brix into boil kettle

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  • Last Updated: 2026-07-28 19:24 UTC