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ALOTT (A Little Off the Top of the Tank)

Method: Extract
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 3.2 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Post Boil Size: 3.1 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 75% (steeping grains only)
Source: Bowie Brewing
Calories: 155 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)

Created: Saturday December 20th 2025

Original Gravity:

1.047

Final Gravity:

1.012

ABV (standard):

4.6%

IBU (tinseth):

16.7

SRM (morey):

2.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3 lb	Briess - DME Pilsen Light3 lb DME Pilsen Light	43	2	80.3%
8 oz	Flaked Corn8 oz Flaked Corn	40	0.5	13.4%
3.80 oz	American - Carapils (Dextrine Malt)3.8 oz Carapils (Dextrine Malt)	33	1.8	6.4%
59.80 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.40 oz	Yakima Chief Hops - Saaz0.4 oz Saaz Hops	Pellet	3.5	Boil	60 min	8.87	29.4%
0.10 oz	Tettnanger0.1 oz Tettnanger Hops	Pellet	4.5	Boil	60 min	2.85	7.4%
0.35 oz	Tettnanger0.35 oz Tettnanger Hops	Pellet	4.5	Boil	0 min		25.7%
0.21 oz	Galena0.21 oz Galena Hops	Pellet	13	Boil	5 min	3.45	15.4%
0.30 oz	Hallertau Hersbrucker0.3 oz Hallertau Hersbrucker Hops	Pellet	4	Boil	5 min	1.52	22.1%
1.36 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.40 oz	Yakima Chief Hops - Saaz (Pellet) 0.39999999908503 oz Saaz (Pellet) Hops	8.87	29.4%
0.45 oz	Tettnanger (Pellet)	2.85	33.1%
0.21 oz	Galena (Pellet)	3.45	15.4%
0.30 oz	Hallertau Hersbrucker (Pellet)	1.52	22.1%
1.36 oz / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	Whirlfloc		Water Agt	Mash	10 min.
2 tsp	Yeast Nutrient		Other	Mash	10 min.

Yeast

White Labs - Mexican Lager Yeast WLP940

Amount:	1 Each	Cost:
Attenuation (avg):	74%	Flocculation:	Medium
Optimum Temp:	50 - 55 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 49 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0

Notes

Fermentation: Temperature should between 50F - 55F
Diacetyl Rest: Once the primary fermentation is complete (usually after 2 weeks), then raise the temperature. For an optimal diacetyl rest, you want to keep your beer as close to 62F as possible, for 2-3 days.
Secondary (Cold) Fermentation: Now it's time for the true lagering takes place — an extended period of cold storage, that will condition and clarify your beer. Rack your beer into a carboy, and cool it very gradually, about 5 degrees a day, down to a very low temperature (32F?). You should plan on lagering your beer for at least 6-8 weeks

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2025-12-27 17:27 UTC

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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