78% Brewhouse efficiency is a guess. Mare Island should have a better idea.
In regards to mash water volume, while many people go with 1.5 qts/lb of malt, we have always had success with a lower rate of 1 qt/lb. This may need to be adjusted.
We have targeted a pre-boil volume of 16 bbls, but if evaporation is greater than this, let me know and we can adjust.
Supermoss/Whirlfloc have different usage rates. add at at rate that has been successful for Mare Island.
We use Zinc (a yeast nutrient) at a rate of 1 gram/bbl. I would recommend doing the same. But many brewers do not use any. Also, many other brewers use a comprehensive "yeast nutrient" which contains more than zinc. We have not had success with this product and have heard of off flavor production as a result of it's use.
Ferment at 66 degrees Fahrenheit. Ferment until final gravity doesn't change for at least 3 days in a row.
-Perform diacetyl test (notes to follow) daily and once there is no diacetyl detected...
-Proceed to dry hop.
-We dry hop warm (fermentation temperature), and after fermentation is complete.
-After dry hopping is complete (desired hop aroma is apparent), we drop the temperature of the tank to 35 degrees Fahrenheit.
Hops can be substituted based on availability, though please consult with us before making substitution, as some varieties will not be appropriate to style.
Hop quantity is based on Alpha acid indicated and a pre-boil volume of 16 bbls.
*Treat water as Mare Island does.