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Summary

The finished volume is: 5.5 gallons  Low  High 
The original gravity is: 1.039
1.0301.038
The alcohol is: 3.0% v/v (2.3% w/w) 3.2%4.0% v/v
The color is: 68 HCU (~27 SRM)
1734 SRM
The bitterness is: 20 IBU
1024 IBU

Select which area of the recipe spreadsheet you wish to work on:

All sections Description Batch Size Specialty Grains Boil Bitterness

Description

Enter a brief description of the beer for this recipe.

Brewer:
Beer Name:
Style:
Type:
All grain Partial mash Extract w/grain Extract
FG:
Enter the expected final gravity. (Style range: 1.004-1.008)

Batch Size

Enter estimated volumes (in gallons). Important: Fill in these fields first so that the calculations in the tables below can be carried out properly.

Boil volume: Enter the volume of wort you will be boiling.
Final volume: Enter the total batch size.

Specialty Grains

Enter your steeping efficiency (40% is typical).

Steeping efficiency (%):

Enter the grains you will be steeping or use the "Add Grain" page to select the grains.

Grain Lb. Oz. % Extract
(p/p/g)
Points Color
(°L)
HCU
- - -
19% 1.2 7.3
14% 0.9 23.9
9.5% 0.5 18.2
19% 1.3 0.9
19% 1.2 10.9
19% 1.3 2.2
- - -
2.62 lb. 6.5 63.3

Boil

Enter any malt extracts or sugar added to the boil.

Ingredient Lb. Oz. % Extract
(p/p/g)
Points Color
(°L)
HCU
33% 12.3 1.9
67% 20.2 3.3
- - -
- - -
32.5 5.2

The starting boil volume is: 6.5 gallons
The specific gravity for the boil is: 1.033

Bitterness

Enter hop varieties and alpha acid ratings or use the "Add Hops" page to select your hops. Place a "p" under the "PB" column for pellet hops and/or "b" when using a hop bag. Specify the quantity of hops (in ounces) under the column indicating the time (in minutes) boiled. Modify the minute fields if you use a different hopping schedule.

Hop Variety Alpha
(%)
PB Hop Additions IBU Contributions
Aroma 60453015
19.6 - - -
- - - -
- - - -
- - - -
Utilization (%):
27% 25% 21% 13% 19.60.00.00.0

The estimated bitterness is: 20 IBU

Enter hops by: Weight IBU
Utilization method: Tinseth Rager Custom
Custom factor:

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