333119018.

xlsx
Style: American IPA
Brewer: BEER-N-BBQ by Larry
Brew Date: 2-Jun-16
Type: All Grain

Batch Vol:
Pre-Boil Vol:
Boil Time:
Post-Boil Vol:
Est. Efficiency:

5.25 gal
6.74 gal
75 min
5.81 gal
72%

Actual:
Actual:

Est. Pre-Boil SG: 1.051

Est. OG: 1.059

Actual:
Actual:

###

Grain Bill

Hop Bill & Schedule

Amount
(lb)

Grain
Pale Malt - 2 Row (Cargill)
Vienna Malt (Briess)
Caramel Malt - 20L (Cargill)
Carapils (Briess)
0
0
0

Actual SG:
Actual OG:
Actual FG:
ABV: #DIV/0!

10.00
2.00
0.50
0.50
0.00
0.00
0.00
13.00

%
76.9%
15.4%
3.8%
3.8%
0.0%
0.0%
0.0%

Mash Variables & Steps

Variable/Step
Value
Units
Ambient Grain Temp
68
F
Mash Temp
154
F
Water/Grist Ratio
1.375 qt/lb
Strike Water to Add
17.875
qt
Strike Water Temp
166.5
F
# of Steps Required
2
Add for 1st step
2.74
qt
Drain for 1st step
14.11
qt
Add for 2nd step
14.11
qt
Add for 3rd step
0
qt

Time
(min)

Type

Species

FWH
60
45
30
15
0
Dry Hop

Pellet
Pellet
Pellet
Pellet
Pellet
Pellet
Leaf

Centennial
Centennial
Centennial
Centennial
Centennial
Centennial
Centennial

Time
Before
5 min
15 min

Alpha Qty
(%)
(oz)
9.2
9.2
9.2
9.2
9.2
9.2
9.2

0.50
0.50
0.50
0.50
0.50
0.50
0.00

IBU
16.42
14.41
13.22
11.07
7.15
0.00
0.00
62.27

Other Ingredients/Additions
Name
Amount
Yeast Starter, Wyeast 1056
750 ml
Coriander
1 oz
Irish Moss
Orange Peel, Bitter

NOTES:

Courtesy of

BEER-N-BBQ by Larry
YouTube Channel
https://www.youtube.com/user/BEERNBBQBYLARRY

Title
Size of Mash Tun
Max Fill for Mash Tun
Size of Boil Kettle
Extract Efficiency
Boil Time
Water Boil Temp
Pitching Temp
Target Batch Vol
Lauter Tun Deadspace
Boil Kettle Trub Loss
Fermenter Loss
Post-Boil Volume
Evaporation Rate
Evaporation Loss
Cooling Loss
Pre-Boil Volume

Value
7.00
95%
8.00
72.0%
75
210.6
75.0
5.25
0.3125
0.3125
0.25
5.81
11.5%
0.84
0.09
6.74

For Video Tutorial, see:

https://youtu.be/efneG2Dls2c

Units
gal
%
gal
%
Min
F
F
gal
gal
gal
gal
gal
%/hr
gal
gal
gal

Description
Capacity of mash tun
Max desired fill capacity for Mash Tun
Capacity of boil kettle
Brewhouse mash extract efficiency
Length of boil
Temp at which water boils at your elevation above sea level.
Wort temp when racking to primary fermenter
Amount of wort going into keg or bottles
Only used for calculating sparge water
Left in kettle when rackign to primary fermenter
Left in fermenter when kegging or bottling
Sum of final batch size, trub loss, & fermenter loss
Rate of wort boil evaporation
Required addition to compensate for evaporation
Effect of cooling wort from boil to pitching temp
Account for evaporation loss and wort cooling shrinkage

Pre-Boil Vol:

Grain Bill & Extract Yield Calculations

6.74 gal
Post Boil Vol:
5.81 gal

Malt

Type

Pale Malt - 2 Row (Cargill)

Vienna Malt (Briess)
Caramel Malt - 20L (Cargill)
Carapils (Briess)

Grain
Grain
Grain
Grain
Grain
Grain
Extract

Potential Max Amount

% Bill
S.G. per lb PPG
(lb)
1.037
37
10.00
1.036
36
2.00
1.032
32
0.50
1.034
34
0.50
1.037
37
0.00
1.037
37
0.00
1.042
42
Total Grain
13.00

76.9%
15.4%
3.8%
3.8%
0.0%
0.0%
0.0%
100%

Max Th
Yield
(points)
54.875
10.678
2.373
2.521
0.000
0.000
0.000
1.070

Extract Efficiency:
Extract
Eff (%)

Pre Boil
(points)

72.0%
72.0%
72.0%
72.0%
72.0%
72.0%
100.0%

39.510
7.688
1.709
1.815
0.000
0.000
0.000
1.051
0.000
-1419.5%

72.0%
Post Boil
(points)
45.832
8.919
1.982
2.106
0.000
0.000
0.000
1.059 Total S.G. (Predicted)
0.000 O.G. (Measured)
Extract Efficiency (Actual)

Mash Calcs
Title
Value
Ambient Grain Temp
68.0
Mash Temp
154.0
Water/Grist Ratio
1.375
Mash tun Vessel Volume
28.0
Max Fill for Mash Tun
95%
Strike Water to Add
17.875
Strike Water Temp
166.5
Dry Grain Volume Used
4.1
Grain Absorption
6.5
Total Vol (Grain + Water)
21.9
Is it less than 95% full?
PASS
Sparge Vol Available
16.0
Total Add Water Required
28.2
Number of Steps Required
1.76
Optimize # steps
2
Optimize vol per step
14.1
available to drain in 1st step
11.4
Add for 1st step
2.7
Drain for 1st step
14.1
Add for 2nd step
14.1
Add for 3rd step
0.0

Units
F
F
qt/lb
qt
%
qt
F
qt
qt
qt
qt
qt

Temperature within milled grains

Desired mash temp. Typical range: 148-156
Typical range 1-1.5

Assumes dry grain occupies .3125 qt/lb of volume

Assume .5 qt/lb absorption of water by grain
PASS or FAIL. Ensure mash tun can hold it all.
4.01 gal
Number of Batch Sparge steps
3 Max

qt
qt
qt
qt
qt
qt

3.53 gal
3.53 gal

FWH:

10%

Adjustment Factors:
Leaf: 0% Pellet:

10% Plug:

Hops Additions (Tinseth Equation)

Avg. Boil Gravity
1.055
Post Boil Volume (gal)
Time
(min)
Enter 'FWH' for First Wort Hops ->

FWH
60
45
30
15
0
Enter 'Dry Hop' if dry hopping -> Dry Hop

Type

Species

Alpha
(%)

Pellet
Pellet
Pellet
Pellet
Pellet
Pellet
Leaf
^
Enter:
Pellet
Leaf
or
Plug

Centennial
Centennial
Centennial
Centennial
Centennial
Centennial
Centennial

9.2
9.2
9.2
9.2
9.2
9.2
9.2

Qty
(oz)
0.50
0.50
0.50
0.50
0.50
0.50
0.00

U Adj
Factor
1.20
1.10
1.10
1.10
1.10
1.10
1.00

U
0.277
0.243
0.223
0.187
0.121
0.000
0.000

5%

5.81
IBU
16.42
14.41
13.22
11.07
7.15
0.00
0.00
62.27

Total IBU

All-Grain to Extract Conversion

Pale Malt (lb)
LME (lb) DME (lb)
8.73
=
7.09
6.00
Wheat Malt (lb)
7.57

LWE (lb) DWE (lb)

=

7.09

6.00

Extract to All-Grain Conversion

LME (lb)
Pale Malt (lb)
6
=
7.38
DME (lb)
Pale Malt (lb)
6
=
8.73
LWE (lb)
Pale Malt (lb)
6
=
6.40
DWE (lb)
Pale Malt (lb)
6
=
7.57
LME - Liquid Malt Extract
DME - Dry Malt Extract
LWE - Liquid Wheat Extract
DWE - Dry Wheat Extract

Required Priming Sugar (Method #1)1

Saturation Vol. of CO2 = 0.88
LCO2 / Lbeer
Preferred Vol. of CO2 = 2.45
Pure Glucose

Dextrose Monohydrate
(Corn Sugar)

Dry Malt Extract3

Liquid Malt Extract3

5.88
0.79
3.93
6.76
0.90
4.51
7.64
1.02
5.10
8.23
1.10
5.50

Saturation Volume
Temp
F

CO2
g/L

Vol. of
CO2 (L)

32.0
35.6
39.2

3.34
3.14
2.95

1.70
1.60
1.50

6
8
10
12
14
16

42.8
46.4
50.0
53.6
57.2
60.8

2.75
2.55
2.36
2.20
2.06
1.94

1.40
1.30
1.20
1.12
1.05
0.99

18
20
22

64.4
68.0
71.6

1.83
1.73
1.63

0.93
0.88
0.83

LCO2 / Lbeer

g / Lbeer

0
2
4

oz / gal
oz / 5-gal batch
g / Lbeer
oz / gal
oz / 5-gal batch
g / Lbeer
oz / gal
oz / 5-gal batch
g / Lbeer
oz / gal
oz / 5-gal batch

Typical Carbonation Levels

CO2 g/L

Vol. of
CO2

British-style ales
Porter, stout
Belgian ales

2.7 - 3.9
3.3 - 4.5
3.7 - 4.7

1.5 - 2.2
1.7 - 2.3
1.9 - 2.4

European lagers
American ales
American lagers
Lambic
Fruit Lambic
German Wheat

4.3 - 5.3
4.7 - 5.3

2.4 - 2.6
2.2 - 3.0
2.5 - 2.8
2.4 - 2.8
3.0 - 4.5
2.8 - 5.1

Beer Style

Priming Sugar (Method #2)2

Saturation CO2 = 1.73
gCO2 / Lbeer
Preferred CO2 = 4.70
Pure Glucose

6.42
0.86
4.28

Dextrose Monohydrate

7.38
0.99
4.93

Dry Malt Extract3

8.34
1.11
5.57

Liquid Malt Extract3

8.98
1.20
6.00

gCO2 / Lbeer
g / Lbeer
oz / gal
oz / 5-gal batch
g / Lbeer
oz / gal
oz / 5-gal batch
g / Lbeer
oz / gal
oz / 5-gal batch
g / Lbeer
oz / gal
oz / 5-gal batch

HOMEBREW DIGEST #1796 (hbd.org/archive/1796.html)

Technical Guide to Bulk Priming (oz.craftbrewer.org/Library/Methods/BulkPriming/TechnicalGuide.shtml)

A Primer on Priming (www.brewery.org/library/YPrimerMH.html)

4.7 - 5.3
5.9 - 8.8
6.5 - 8.8

C=
O=
H=
Avogadro's #
R=
T=
P=

Constants & Variables

amu
12.0107
amu
15.9994
amu
1.00794
6.022E+23
0.0820578 LatmK-1mol-1
293.15
K
atm
1

Alcohol & CO2 production

glucose

ethanol

C6H12O6

2(CH3CH2OH)

180.15588

92.13688

carbon dioxide

2(CO2)
+

88.019

amu