453949753.

xlsx
Style: American IPA Batch Vol: 5.25 gal Actual: Est. Pre-Boil SG: 1.051 Actual SG:
Brewer: BEER-N-BBQ by Larry Pre-Boil Vol: 6.74 gal Actual: Est. OG: 1.059 Actual OG:
Brew Date: 2-Jun-16 Boil Time: 75 min Actual FG:
Type: All Grain Post-Boil Vol: 5.81 gal Actual: ABV: #DIV/0!
Est. Efficiency: 72% Actual: ###

Grain Bill Hop Bill & Schedule

Amount Time Alpha Qty
Grain % Type Species IBU
(lb) (min) (%) (oz)
Pale Malt - 2 Row (Cargill) 10.00 76.9% FWH Pellet Centennial 9.2 0.50 16.42
Vienna Malt (Briess) 2.00 15.4% 60 Pellet Centennial 9.2 0.50 14.41
Caramel Malt - 20L (Cargill) 0.50 3.8% 45 Pellet Centennial 9.2 0.50 13.22
Carapils (Briess) 0.50 3.8% 30 Pellet Centennial 9.2 0.50 11.07
0 0.00 0.0% 15 Pellet Centennial 9.2 0.50 7.15
0 0.00 0.0% 0 Pellet Centennial 9.2 0.50 0.00
0 0.00 0.0% Dry Hop Leaf Centennial 9.2 0.00 0.00
13.00 62.27

Mash Variables & Steps Other Ingredients/Additions

Variable/Step Value Units Time Name Amount
Ambient Grain Temp 68 °F Before Yeast Starter, Wyeast 1056 750 ml
Mash Temp 154 °F 5 min Coriander 1 oz
Water/Grist Ratio 1.375 qt/lb 15 min Irish Moss
Strike Water to Add 17.875 qt Orange Peel, Bitter
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

NOTES:

Courtesy of
BEER-N-BBQ by Larry
YouTube Channel
https://www.youtube.com/user/BEERNBBQBYLARRY
 Title Value Units Description
Size of Mash Tun 7.00 gal Capacity of mash tun
Max Fill for Mash Tun 95% % Max desired fill capacity for Mash Tun
Size of Boil Kettle 8.00 gal Capacity of boil kettle
Extract Efficiency 72.0% % Brewhouse mash extract efficiency
Boil Time 75 Min Length of boil
Water Boil Temp 210.6 °F Temp at which water boils at your elevation above sea level.
Pitching Temp 75.0 °F Wort temp when racking to primary fermenter
Target Batch Vol 5.25 gal Amount of wort going into keg or bottles
Lauter Tun Deadspace 0.3125 gal Only used for calculating sparge water
Boil Kettle Trub Loss 0.3125 gal Left in kettle when rackign to primary fermenter
Fermenter Loss 0.25 gal Left in fermenter when kegging or bottling
Post-Boil Volume 5.81 gal Sum of final batch size, trub loss, & fermenter loss
Evaporation Rate 11.5% %/hr Rate of wort boil evaporation
Evaporation Loss 0.84 gal Required addition to compensate for evaporation
Cooling Loss 0.09 gal Effect of cooling wort from boil to pitching temp
Pre-Boil Volume 6.74 gal Account for evaporation loss and wort cooling shrinkage

For Video Tutorial, see:

https://youtu.be/efneG2Dls2c
 Grain Bill & Extract Yield Calculations
Pre-Boil Vol: 6.74 gal Post Boil Vol: 5.81 gal Extract Efficiency:
Max Th
Potential Max Amount Extract Pre Boil
Malt Type % Bill Yield
S.G. per lb PPG (lb) Eff (%) (points)
(points)
Pale Malt - 2 Row (Cargill) Grain 1.037 37 10.00 76.9% 54.875 72.0% 39.510
Vienna Malt (Briess) Grain 1.036 36 2.00 15.4% 10.678 72.0% 7.688
Caramel Malt - 20L (Cargill) Grain 1.032 32 0.50 3.8% 2.373 72.0% 1.709
Carapils (Briess) Grain 1.034 34 0.50 3.8% 2.521 72.0% 1.815
Grain 1.037 37 0.00 0.0% 0.000 72.0% 0.000
Grain 1.037 37 0.00 0.0% 0.000 72.0% 0.000
Extract 1.042 42 0.0% 0.000 100.0% 0.000
Total Grain 13.00 100% 1.070 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 Units
Ambient Grain Temp 68.0 °F Temperature within milled grains
Mash Temp 154.0 °F Desired mash temp. Typical range: 148-156
Water/Grist Ratio 1.375 qt/lb Typical range 1-1.5
Mash tun Vessel Volume 28.0 qt
Max Fill for Mash Tun 95% %
Strike Water to Add 17.875 qt
Strike Water Temp 166.5 °F
Dry Grain Volume Used 4.1 qt Assumes dry grain occupies .3125 qt/lb of volume
Grain Absorption 6.5 qt Assume .5 qt/lb absorption of water by grain
Total Vol (Grain + Water) 21.9 qt
Is it less than 95% full? PASS PASS or FAIL. Ensure mash tun can hold it all.
Sparge Vol Available 16.0 qt 4.01 gal
Total Add Water Required 28.2 qt
Number of Steps Required 1.76 Number of Batch Sparge steps
Optimize # steps 2 3 Max
Optimize vol per step 14.1 qt
available to drain in 1st step 11.4 qt
Add for 1st step 2.7 qt
Drain for 1st step 14.1 qt 3.53 gal
Add for 2nd step 14.1 qt 3.53 gal
Add for 3rd step 0.0 qt
 Adjustment Factors:
FWH: 10% Leaf: 0% Pellet: 10% Plug: 5%

Hops Additions (Tinseth Equation)

Avg. Boil Gravity 1.055 Post Boil Volume (gal) 5.81
Time Alpha Qty U Adj
Type Species U IBU
(min) (%) (oz) Factor
Enter 'FWH' for First Wort Hops -> FWH Pellet Centennial 9.2 0.50 1.20 0.277 16.42
60 Pellet Centennial 9.2 0.50 1.10 0.243 14.41
45 Pellet Centennial 9.2 0.50 1.10 0.223 13.22
30 Pellet Centennial 9.2 0.50 1.10 0.187 11.07
15 Pellet Centennial 9.2 0.50 1.10 0.121 7.15
0 Pellet Centennial 9.2 0.50 1.10 0.000 0.00
Enter 'Dry Hop' if dry hopping -> Dry Hop Leaf Centennial 9.2 0.00 1.00 0.000 0.00
^ 62.27
Enter:
Pellet
Leaf
or
Plug
Total IBU
 All-Grain to Extract Conversion
Pale Malt (lb) LME (lb) DME (lb)
8.73 = 7.09 6.00
Wheat Malt (lb) LWE (lb) DWE (lb)
7.57 = 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 Volume Typical Carbonation Levels
Saturation Vol. of CO2 = 0.88 LCO2 / Lbeer Temp CO2 Vol. of Vol. of
CO2 g/L
Preferred Vol. of CO2 = 2.45 LCO2 / Lbeer ºC ºF g/L CO2 (L) Beer Style CO2
5.88 g / Lbeer 0 32.0 3.34 1.70 British-style ales 2.7 - 3.9 1.5 - 2.2
Pure Glucose 0.79 oz / gal 2 35.6 3.14 1.60 Porter, stout 3.3 - 4.5 1.7 - 2.3
3.93 oz / 5-gal batch 4 39.2 2.95 1.50 Belgian ales 3.7 - 4.7 1.9 - 2.4
6.76 g / Lbeer 6 42.8 2.75 1.40 European lagers 4.3 - 5.3 2.4 - 2.6
Dextrose Monohydrate
(Corn Sugar) 0.90 oz / gal 8 46.4 2.55 1.30 American ales 4.7 - 5.3 2.2 - 3.0
4.51 oz / 5-gal batch 10 50.0 2.36 1.20 American lagers 2.5 - 2.8
7.64 g / Lbeer 12 53.6 2.20 1.12 Lambic 4.7 - 5.3 2.4 - 2.8
Dry Malt Extract3 1.02 oz / gal 14 57.2 2.06 1.05 Fruit Lambic 5.9 - 8.8 3.0 - 4.5
5.10 oz / 5-gal batch 16 60.8 1.94 0.99 German Wheat 6.5 - 8.8 2.8 - 5.1
8.23 g / Lbeer 18 64.4 1.83 0.93
Liquid Malt Extract3 1.10 oz / gal 20 68.0 1.73 0.88
5.50 oz / 5-gal batch 22 71.6 1.63 0.83

Priming Sugar (Method #2)2

Saturation CO2 = 1.73 gCO2 / Lbeer
Preferred CO2 = 4.70 gCO2 / Lbeer
6.42 g / Lbeer
Pure Glucose 0.86 oz / gal
4.28 oz / 5-gal batch
7.38 g / Lbeer
Dextrose Monohydrate 0.99 oz / gal
4.93 oz / 5-gal batch
8.34 g / Lbeer
Dry Malt Extract3 1.11 oz / gal
5.57 oz / 5-gal batch
8.98 g / Lbeer
Liquid Malt Extract3 1.20 oz / gal
6.00 oz / 5-gal batch

1
HOMEBREW DIGEST #1796 (hbd.org/archive/1796.html)
2
Technical Guide to Bulk Priming (oz.craftbrewer.org/Library/Methods/BulkPriming/TechnicalGuide.shtml)
3
A Primer on Priming (www.brewery.org/library/YPrimerMH.html)
 Constants & Variables
C= 12.0107 amu
O= 15.9994 amu
H= 1.00794 amu

Avogadro's # 6.022E+23
R= 0.0820578 L•atm•K-1•mol-1
T= 293.15 ºK
P= 1 atm

Alcohol & CO2 production

glucose ethanol carbon dioxide

C6H12O6 → 2(CH3CH2OH) 2(CO2)
180.15588 → 92.13688 + 88.019 amu