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Awesome Recipe

497 calories 50 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.108 (recipe based estimate)
Post Boil Gravity: 1.125 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 497 calories (Per 12oz)
Carbs: 50 g (Per 12oz)
Created: Friday September 6th 2019
1.147
1.037
14.5%
0.0
23.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
30 lb Briess - Bonlander Munich30 lb Bonlander Munich 36 10 100%
30 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
15 g Gypsum Water Agt Mash 0 min.
 
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 Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 15.53 gal (62.1 qt). Suggest reducing strike water volume to 9.6 gal (38.4 qt) and adding 3.53 gal (14.1 qt) sparge/top-off. 13.13 52.5  
WARNING: Based on your provided mash thickness (1.75 qt/lb), your strike volume will exceeds the total water needed for the recipe (11.5 g). Reduce mash thickness to 1.52 qt/lb or increase pre-boil volume to 9.13 g.    
Strike water volume at mash thickness of 1.75 qt/lb 13.13 52.5  
Mash volume with grains 15.53 62.1  
Grain absorption losses -3.75 -15  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7 g | 28 qt) 7.5 30  
Boil off losses -1.5 -6  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 5.5 22  
Total: 11.5 46
Equipment Profile Used: System Default
"Awesome Recipe" No Profile Selected beer recipe by Anonymous. All Grain, ABV 14.5%, IBU 0, SRM 23.18, Fermentables: (Bonlander Munich) Other: (Calcium Chloride (dihydrate), Gypsum)
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  • Public: Yup, Shared
  • Last Updated: 2019-09-06 17:48 UTC