Summary

The finished volume is: 5 gallons		Low		High
The original gravity is: 1.054		1.048		1.056
The alcohol is: 5.4% v/v (4.3% w/w)		4.8%		5.4%	v/v
The color is: 22 HCU (~12 SRM)		8		12	SRM
The bitterness is: 21 IBU		22		28	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: 1.012-1.018)

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
			50%		1.5		0.3
			38%		1.0		4.5
			12%		0.3		8.8
			-		-		-
	1.00 lb.				2.8		13.6

Boil

Enter any malt extracts or sugar added to the boil.

Ingredient	Lb.	Oz.	%	Extract (p/p/g)	Points	Color (°L)	HCU
			52%		24.4		4.0
			48%		27.0		4.2
			-		-		-
			-		-		-
					51.4		8.2

The starting boil volume is: 2.5 gallons
The specific gravity for the boil is: 1.108

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	45	30	10
								10.2	-	-	-
								9.2	-	-	1.7
								-	-	-	-
								-	-	-	-
Utilization (%):			14%	13%	10%	4.9%		19.4	0.0	0.0	1.7

The estimated bitterness is: 21 IBU

Enter hops by: Weight IBU

Utilization method: Tinseth Rager Custom

Custom factor: