Summary

The finished volume is: 5.5 gallons		Low		High
The original gravity is: 1.038		1.030		1.038
The alcohol is: 4.4% v/v (3.5% w/w)		3.2%		4.0%	v/v
The color is: 31 HCU (~16 SRM)		17		34	SRM
The bitterness is: 20 IBU		10		24	IBU

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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
			7.0%		0.2		0.1
			70%		1.5		3.0
			23%		0.5		22.7
			-		-		-
	1.07 lb.				2.1		25.9

Boil

Enter any malt extracts or sugar added to the boil.

Ingredient	Lb.	Oz.	%	Extract (p/p/g)	Points	Color (°L)	HCU
			89%		32.7		5.1
			11%		3.4		0.0
			-		-		-
			-		-		-
					36.1		5.1

The starting boil volume is: 6 gallons
The specific gravity for the boil is: 1.035

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	60	50	30	15
								18.0	-	-	2.2
								-	-	-	-
								-	-	-	-
								-	-	-	-
Utilization (%):			26%	25%	20%	13%		18.0	0.0	0.0	2.2

The estimated bitterness is: 20 IBU

Enter hops by: Weight IBU

Utilization method: Tinseth Rager Custom

Custom factor: