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Maide Leisg

279 calories 27.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Wee Heavy
Boil Time: 180 min
Batch Size: 97 gallons (ending kettle volume)
Pre Boil Size: 114 gallons
Pre Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: FCB
Calories: 279 calories (Per 12oz)
Carbs: 27.2 g (Per 12oz)
Created: Tuesday November 1st 2016
1.084
1.019
8.6%
20.3
20.8
5.5
21.60
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
200 lb US - Pale 2-Row200 lb Pale 2-Row 37 1.8 69.7%
20 lb United Kingdom - Dark Crystal 80L20 lb Dark Crystal 80L $ 1.08 / lb
$ 21.60 		33 80 7%
20 lb Munich - Light 10L20 lb Munich - Light 10L 33 10 7%
5 lb American - Chocolate5 lb Chocolate 29 350 1.7%
14.99 lb Rice Hulls14.99 lb Rice Hulls 0 0 5.2%
2.01 lb American - Roasted Barley2.01 lb Roasted Barley 33 300 0.7%
10 lb Maltodextrin10 lb Maltodextrin 39 0 3.5%
15 lb Corn Sugar - Dextrose15 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 5.2%
287 lbs / $ 21.60
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18 oz East Kent Goldings18 oz East Kent Goldings Hops Pellet 6.1 Boil 120 min 20.3 100%
18 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.70 oz Epsom Salt Water Agt Mash 1 hr.
1.60 oz Gypsum Water Agt Mash 1 hr.
21.98 ml Lactic acid Water Agt Mash 1 hr.
1.75 oz Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
0.10 oz Salt Water Agt Mash 1 hr.
 
Yeast
- apex london
Amount:
500 Grams
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 2600 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
84.1 gal Strike 165 °F 154 °F 60 min
68.15 gal Sparge 185 °F 169 °F 15 min
Starting Mash Thickness: 1.2 qt/lb
Starting Grain Temp: 64.9 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 102.18 gal (408.7 qt). Suggest reducing initial water volume to 10.83 gal (43.33 qt) and adding 90.18 gal (360.7 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 99.56 gal (398.24 qt) 78.6 314.4  
Strike water volume at mash thickness of 1.2 qt/lb 78.6 314.4  
Mash volume with grains 99.56 398.2  
Grain absorption losses -32.75 -131  
Remaining sparge water volume 67.59 270.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.81 3.2  
Pre boil volume (equipment estimates 101.01 g | 404 qt) 114 456  
Volume increase from sugar/extract (late additions) 1.17 4.7  
Boil off losses -4.5 -18  
Hops absorption losses (first wort, boil, aroma) -0.68 -2.7  
Post boil volume (equipment estimates 109.99 g | 440 qt) 97 388  
Estimated amount in fermentor 97 388  
Total: 146.19 584.8
Equipment Profile Used: System Default
 
Notes

Boil down wort for 2 hours. Then proceed with hop schedule.

Add Wood Spirals after fermentation and yeast dumps. Hang from Spray Ball with SS chain. Check daily until desired flavor

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  • Last Updated: 2025-01-22 21:27 UTC