Daggertooth
| Selected Style and BJCP Guidelines |
| Minimum OG: | 1.056 SG | Maximum OG: | 1.075 SG |
| Minimum FG: | 1.010 SG | Maximum FG: | 1.018 SG |
| Minimum IBU: | 40 IBU | Maximum IBU: | 70 IBU |
| Minimum Color: | 6.0 SRM | Maximum Color: | 15.0 SRM |
| Recipe Overview |
| Wort Volume Before Boil: | 8.00 US gals | Wort Volume After Boil: | 6.72 US gals |
| Volume Transferred: | 6.00 US gals | Water Added To Fermenter: | 0.00 US gals |
| Volume At Pitching: | 6.00 US gals | Volume Of Finished Beer: | 5.50 US gals |
| Expected Pre-Boil Gravity: | 1.053 SG | Expected OG: | 1.063 SG |
| Expected FG: | 1.015 SG | Apparent Attenuation: | 75.0 % |
| Expected ABV: | 6.4 % | Expected ABW: | 5.0 % |
| Expected IBU (using Tinseth): | 49.7 IBU | Expected Color (using Morey): | 50.7 SRM |
| BU:GU ratio: | 0.79 | Approx Color: | |
| Mash Efficiency: | 80.0 % | ||
| Boil Duration: | 60.0 mins | ||
| Fermentation Temperature: | 69 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| US Vienna Malt | 11lb 8oz | 67.2 % | 6.0 | In Mash/Steeped |
| UK Flaked Oats | 2lb 0oz | 11.7 % | 0.9 | In Mash/Steeped |
| Midnight Wheat | 2lb 0oz | 11.7 % | 163.7 | In Mash/Steeped |
| US Carapils Malt | 13.00 oz | 4.7 % | 0.2 | In Mash/Steeped |
| Flaked Wheat | 13.00 oz | 4.7 % | 0.2 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| US Warrior | 15.5 % | 0.20 oz | 8.5 | Loose Pellet Hops | First Wort Hopped |
| US Columbus(Tomahawk) | 15.5 % | 1.00 oz | 32.8 | Loose Pellet Hops | 30 Min From End |
| Citra | 12.3 % | 0.50 oz | 8.4 | Loose Pellet Hops | 15 Min From End |
| Citra | 12.3 % | 0.75 oz | 0.0 | Loose Pellet Hops | In Hop-Back |
| El Dorado | 15.0 % | 0.75 oz | 0.0 | Loose Pellet Hops | In Hop-Back |
| US Columbus(Tomahawk) | 15.5 % | 0.50 oz | 0.0 | Loose Pellet Hops | In Hop-Back |
| Citra | 12.3 % | 2.75 oz | 0.0 | Loose Pellet Hops | Dry-Hopped |
| El Dorado | 15.0 % | 1.75 oz | 0.0 | Loose Pellet Hops | Dry-Hopped |
| US Columbus(Tomahawk) | 15.5 % | 1.00 oz | 0.0 | Loose Pellet Hops | Dry-Hopped |
| Other Ingredients |
| Ingredient | Amount | When |
| Yeast |
| Water Profile |
| Target Profile: | No Water Profile Chosen |
| Mash pH: | 5.2 |
| pH Adjusted with: | Unadjusted |
| Total Calcium (ppm): | 0 | Total Magnesium (ppm): | 0 |
| Total Sodium (ppm): | 0 | Total Sulfate (ppm): | 0 |
| Total Chloride(ppm): | 0 | Total Bicarbonate (ppm): | 0 |
| Mash Schedule |
| Mash Type: | Full Mash |
| Schedule Name: | Single Step Infusion (68C/154F) |
| Step Type | Temperature | Duration |
| Rest at | 154 degF | 60 |
| Recipe Notes |
|
Hop-Back = Whirlpool Mash Adj: 3.1g gypsum 1.5g cc 3ml phos acid 85% Est ph: 5.32 |