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Board Shorts and Flip Flops

170 calories 19.9 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 15 min
Batch Size: 720 gallons (fermentor volume)
Pre Boil Size: 775 gallons
Post Boil Size: 773.6 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Austin
Calories: 170 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
Created: Thursday April 9th 2020
1.051
1.016
4.6%
2.0
3.4
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
450 lb American - White Wheat450 lb White Wheat 40 2.8 40.5%
450 lb Briess - Brewers Malt 2-Row450 lb Brewers Malt 2-Row 37 1.8 40.5%
100 lb Flaked Barley100 lb Flaked Barley 32 2.2 9%
110 lb Lactose (Milk Sugar)110 lb Lactose (Milk Sugar) 41 1 9.9%
1,110 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
24 oz Cluster24 oz Cluster Hops Pellet 6.5 Boil 15 min 2.03 100%
24 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
100 lb Artisanally Toasted Coconut Flavor Secondary 2 days
1 lb Bourbon Vanilla Bean Flavor Secondary 6 days
378 lb Pineapple Puree Flavor Primary 3 days
168 lb Mango puree Flavor Primary 3 days
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 12043 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Cedar Falls, IA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 0 0 92 72 0
Strike 340 gallons
450g CaSO4
500g CaCl2

Sparge 580 gallons
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
340 gal Infusion -- 163 °F --
Temperature -- 152 °F --
580 gal -- 168 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 721.28 gal (2885.1 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 709.28 gal (2837.1 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 455 gal (1820 qt) 375 1500  
Strike water volume at mash thickness of 1.5 qt/lb 375 1500  
Mash volume with grains 455 1820  
Grain absorption losses -125 -500  
Remaining sparge water volume (equipment estimates 462.85 g | 1851.4 qt) 516.58 2066.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 8.67 34.7  
Pre boil volume (equipment estimates 721.28 g | 2885.1 qt) 775 3100  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -0.9 -3.6  
Post boil Volume (equipment estimates 720 g | 2880 qt) 773.6 3094.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 773.6 g | 3094.4 qt) 720 2880  
Total: 891.58 3566.3
Equipment Profile Used: System Default
 
Notes

Kettle Sour to +/- .1 pH of 3.3 pH

Pitch @ 65F
Ferment @ 68F

Add Fruit Purees @ ~1.025 and ramp fermentation temperature to 72F for the remainder of fermentation

Crash to 62F after diacetyl rest and begin DH schedule in 24-48 hours

Day One - Remove Yeast, Add split vanilla
Day Two - Idle
Day Three - Idle
Day Four - Add Toasted Coconut, with racking arm down
Day Five - Idle
Day Six - Crash to 34F
Day Seven - Transfer

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  • Last Updated: 2020-04-13 16:46 UTC