The steaming coil - Beer Recipe - Brewer's Friend

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The steaming coil

401 calories 25.6 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 30 min
Batch Size: 21 gallons (fermentor volume)
Pre Boil Size: 22 gallons
Post Boil Size: 21.8 gallons
Pre Boil Gravity: 1.121 (recipe based estimate)
Post Boil Gravity: 1.122 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 401 calories (Per 12oz)
Carbs: 25.6 g (Per 12oz)
Created: Saturday January 25th 2020
1.122
1.010
16.6%
0.0
7.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
30 lb Briess - Rye Malt30 lb Rye Malt 36.8 3.7 34.5%
25 lb Briess - Wheat Malt, White25 lb Wheat Malt, White 39.1 2.5 28.7%
17 lb Corn Sugar - Dextrose17 lb Corn Sugar - Dextrose 42 0.5 19.5%
15 lb Belgian - Pilsner15 lb Pilsner 37 1.6 17.2%
87 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
34.50 g Epsom Salt Water Agt Mash 1 hr.
35.20 g Gypsum Water Agt Mash 1 hr.
46 g Table Salt Water Agt Mash 1 hr.
2.80 g Slaked Lime Water Agt Mash 1 hr.
20 ml Lactic acid Water Agt Mash 1 hr.
6 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
2 Each
Cost:
Attenuation (custom):
89%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 4528 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
2019 Lancaster, MA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
21 5 16 31 4 87
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 gal coooler is better than hotter Infusion 152 °F 140 °F 60 min
16.5 gal 180-190F Sparge 190 °F 180 °F 60 min
Starting Mash Thickness: 1 qt/lb
Starting Grain Temp: 62 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 21.75 gal (87 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 9.75 gal (39 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 23.1 gal (92.4 qt). Suggest reducing strike water volume to 6.4 gal (25.6 qt) and adding 11.1 gal (44.4 qt) sparge/top-off. 17.5 70  
Strike water volume at mash thickness of 1 qt/lb 17.5 70  
Mash volume with grains 23.1 92.4  
Grain absorption losses -8.75 -35  
Remaining sparge water volume (equipment estimates 11.93 g | 47.7 qt) 12.18 48.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 1.32 5.3  
Pre boil volume (equipment estimates 21.75 g | 87 qt) 22 88  
Boil off losses -0.75 -3  
Post boil Volume (equipment estimates 21 g | 84 qt) 21.8 87.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 21.8 g | 87.2 qt) 21 84  
Total: 29.68 118.7
Equipment Profile Used: System Default
 
Notes

Flaked Corn if you have it, Dextrose if you don't.
Add an additional 10ml Lactic Acid to the mash if it's still 5.5 after 15 min.

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  • Last Updated: 2020-04-09 05:37 UTC