Summary

The finished volume is: 5 gallons		Low		High
The original gravity is: 1.062
The alcohol is: 6.7% v/v (5.2% w/w)					v/v
The color is: 201 HCU					SRM
The bitterness is: 86 IBU					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: -)

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
			27%		3.0		98.0
			27%		2.6		24.0
			13%		1.3		0.2
			6.7%		0.7		0.1
			27%		2.3		70.0
			-		-		-
	3.75 lb.				9.9		192.3

Boil

Enter any malt extracts or sugar added to the boil.

Ingredient	Lb.	Oz.	%	Extract (p/p/g)	Points	Color (°L)	HCU
			100%		51.8		8.4
			-		-		-
			-		-		-
			-		-		-
					51.8		8.4

The starting boil volume is: 3.5 gallons
The specific gravity for the boil is: 1.088

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
								12.3	-	9.4	4.4
								28.0	-	21.5	10.1
								-	-	-	-
								-	-	-	-
Utilization (%):			16%	15%	13%	5.9%		40.2	0.0	30.9	14.6

The estimated bitterness is: 86 IBU

Enter hops by: Weight IBU

Utilization method: Tinseth Rager Custom

Custom factor: