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Yeast Prop

225 calories 23.2 g 12 oz
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Beer Stats
Method: All Grain
Style: American Light Lager
Boil Time: 15 min
Batch Size: 62 gallons (fermentor volume)
Pre Boil Size: 62 gallons
Pre Boil Gravity: 16.5 °P (recipe based estimate)
Efficiency: 72% (brew house)
Source: Dave
Calories: 225 calories (Per 12oz)
Carbs: 23.2 g (Per 12oz)
Created: Wednesday January 30th 2019
16.5 °P
4.3 °P
6.7%
0.0
5.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
100 lb Dry Malt Extract - Light100 lb Dry Malt Extract - Light 42 4 100%
100 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Saaz4 oz Saaz Hops Pellet 3.5 Boil 0 min 100%
4 oz / $ 0.00
 
Yeast
Omega Yeast Labs - Lactobacillus Blend OYL-605
Amount:
3 Each
Cost:
Attenuation (avg):
0%
Flocculation:
N/A
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1358 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Acworth
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: 62.53 gal (250.1 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 50.53 gal (202.1 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb    
Mash volume with grains    
Remaining sparge water volume (equipment estimates 54.99 g | 220 qt) 54.47 217.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 7.78 31.1  
Pre boil volume (equipment estimates 62.53 g | 250.1 qt) 62 248  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 62 248  
Going into fermentor 62 248  
Total: 54.47 217.9
Equipment Profile Used: System Default
"Yeast Prop" American Light Lager beer recipe by Dave. All Grain, ABV 6.67%, IBU 0, SRM 5.36, Fermentables: (Dry Malt Extract - Light) Hops: (Saaz)
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  • Public: Yup, Shared
  • Last Updated: 2019-02-08 19:41 UTC