Smell the Glove
| Selected Style and BJCP Guidelines |
| Minimum OG: | 1.045 SG | Maximum OG: | 1.060 SG |
| Minimum FG: | 1.010 SG | Maximum FG: | 1.015 SG |
| Minimum IBU: | 30 IBU | Maximum IBU: | 45 IBU |
| Minimum Color: | 5.0 SRM | Maximum Color: | 14.0 SRM |
| Recipe Overview |
| Wort Volume Before Boil: | 16.50 US gals | Wort Volume After Boil: | 14.00 US gals |
| Volume Transferred: | 12.00 US gals | Water Added To Fermenter: | 0.00 US gals |
| Volume At Pitching: | 12.00 US gals | Volume Of Finished Beer: | 12.00 US gals |
| Expected Pre-Boil Gravity: | 1.044 SG | Expected OG: | 1.051 SG |
| Expected FG: | 1.012 SG | Apparent Attenuation: | 74.9 % |
| Expected ABV: | 5.2 % | Expected ABW: | 4.0 % |
| Expected IBU (using Tinseth): | 38.2 IBU | Expected Color (using Morey): | 28.8 SRM |
| BU:GU ratio: | 0.74 | Approx Color: | |
| Mash Efficiency: | 72.0 % | ||
| Boil Duration: | 60.0 mins | ||
| Fermentation Temperature: | 68 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| Maris Otter | 26lb 0oz | 93.7 % | 7.4 | In Mash/Steeped |
| Midnight Wheat | 1lb 0oz | 3.6 % | 39.3 | In Mash/Steeped |
| German Carafa III | 12.00 oz | 2.7 % | 28.1 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| US Cascade | 8.0 % | 1.00 oz | 10.5 | Loose Whole Hops | First Wort Hopped |
| US Amarillo | 8.0 % | 1.00 oz | 8.0 | Loose Whole Hops | 30 Min From End |
| US Amarillo | 8.0 % | 1.00 oz | 6.3 | Loose Whole Hops | 20 Min From End |
| US Cascade | 8.0 % | 1.00 oz | 5.2 | Loose Whole Hops | 15 Min From End |
| US Simcoe | 13.0 % | 1.00 oz | 6.2 | Loose Whole Hops | 10 Min From End |
| US Amarillo | 8.0 % | 1.00 oz | 2.1 | Loose Whole Hops | 5 Min From End |
| US Simcoe | 13.0 % | 1.00 oz | 0.0 | Loose Whole Hops | At turn off |
| 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 |