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Big Ricky Pine III

234 calories 27.6 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 23 liters
Post Boil Size: 21.25 liters
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 234 calories (Per 330ml)
Carbs: 27.6 g (Per 330ml)
Created: Monday November 24th 2025
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1.075
1.024
6.7%
59.0
10.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Briess - Pale Ale Malt 2-Row5 kg Pale Ale Malt 2-Row 36.8 3.5 80%
0.50 kg Briess - Caramel Malt - 10L0.5 kg Caramel Malt - 10L 35.4 10 8%
0.50 kg Briess - Victory Malt0.5 kg Victory Malt 34.5 28 8%
0.25 kg Briess - Carapils Malt0.25 kg Carapils Malt 34.5 1.5 4%
6.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Artisan - Chinook40 g Chinook Hops Pellet 10.8 Boil at 100 °C 60 min 48.52 16%
15 g Artisan - Chinook15 g Chinook Hops Pellet 10.8 Boil at 100 °C 15 min 9.03 6%
25 g Brewmaster - Czech Saaz25 g Czech Saaz Hops Leaf/Whole 2.8 Boil at 100 °C 5 min 1.42 10%
25 g Chinook25 g Chinook Hops Leaf/Whole 10.8 Boil at 100 °C 0 min 10%
70 g Artisan - Chinook70 g Chinook Hops Pellet 10.8 Dry Hop at 22 °C 4 days 28%
75 g Brewmaster - Czech Saaz75 g Czech Saaz Hops Leaf/Whole 2.8 Dry Hop at 22 °C 4 days 30%
250 g / $ 0.00
 
Yeast
Mangrove Jack - M44
Amount:
1 Each
Cost:
Attenuation (custom):
68%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 116 g       Temp: 20 °C       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
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 22.8
Mash volume with grains 26.9
Grain absorption losses -6.3
Remaining sparge water volume (equipment estimates 9.6 L) 7.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.2 L) 23
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 19 L) 21.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21.3 L) 19
Total: 30.2  
Equipment Profile Used: System Default
 
Notes

RO Water (Weihai) 15ppm Ph 7.2
CaSO4 8.3 grams
MgSO4 3.3 grams
CaCl2 5.2 grams

Strike Water 165F Est Ph 6.3
Ferma Plus @10 minustes ~ 10 grams
Mash 152F
Sparge Water 3L. 170F

Fermentation Notes


Day 10 22C gravity @1.024 add dry hops
Day 14 22C gravity@1.024 bottle

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  • Last Updated: 2026-01-17 07:35 UTC