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Awesome Recipe

259 calories 26.3 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: 1.068 (recipe based estimate)
Post Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 259 calories (Per 12oz)
Carbs: 26.3 g (Per 12oz)
Created: Wednesday May 13th 2020
1.078
1.019
7.7%
0.0
15.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb German - Pale Wheat8 lb Pale Wheat 39 1.5 52.5%
4 lb American - Pilsner4 lb Pilsner 37 1.8 26.2%
2 lb American - Munich - 60L2 lb Munich - 60L 33 60 13.1%
1 lb German - Vienna1 lb Vienna 37 4 6.6%
4 oz Belgian - Special B4 oz Special B 34 115 1.6%
15.25 lbs / $ 0.00
 
Yeast
- Im
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 138 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2      
 
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
Strike water volume at mash thickness of 1.75 qt/lb 6.67 26.7  
Mash volume with grains 7.89 31.6  
Grain absorption losses -1.91 -7.6  
Remaining sparge water volume (equipment estimates 2.48 g | 9.9 qt) 2.98 11.9  
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: 9.66 38.6
Equipment Profile Used: System Default
"Awesome Recipe" No Profile Selected beer recipe by Anonymous. All Grain, ABV 7.67%, IBU 0, SRM 15.82, Fermentables: (Pale Wheat, Pilsner, Munich - 60L, Vienna, Special B)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-05-13 14:01 UTC