Batch Size5.675 galBoil Size6.398 gal
Boil Time60.000 minEfficiency70%
ABV6.8%Bitterness19.0 IBU (Tinseth)
Color14.6 srm (Mosher)Calories (per 12 oz.)221


Total grain: 13.750 lb
Pilsner (2 Row) BelGrain11.000 lbYesNo79%2.0 srm
Caramunich MaltGrain4.000 ozYesNo72%56.0 srm
Special B MaltGrain4.000 ozYesNo65%180.0 srm
Chocolate Malt (US)Grain4.000 ozYesNo60%350.0 srm
TurbinadoSugar16.000 ozNoNo96%10.0 srm
Light Dry ExtractDry Extract16.000 ozNoNo95%8.0 srm


Perle7%1.000 ozBoil60.000 minPellet18.6
Saaz (USA)3.75%1.000 ozBoil1.000 minPellet0.4


White - WPL530 Abbe Ale YeastAleLiquid1.333 tbspPrimary


NameTypeAmountTempTarget TempTime
convertionInfusion2.891 gal159.718 F148.000 F0.000 s
Final Batch SpargeInfusion5.285 gal176.163 F165.200 F15.000 min


  1. Add 11.000 lb Pilsner (2 Row) Bel, 4.000 oz Special B Malt, to the mash tun.
  2. Bring 2.891 gal water to 159.718 F, 5.285 gal water to 176.163 F, for upcoming infusions.
  3. Add 5.285 gal water at 176.163 F to mash to bring it to 165.200 F. Hold for 15.000 min.
  4. Add 2.891 gal water at 159.718 F to mash to bring it to 148.000 F. Hold for 0.000 s.
  5. You should now have 6.463 gal wort. Add 0.000 tsp water to the kettle, bringing pre-boil volume to 6.463 gal.
  6. Bring the wort to a boil and hold for 1.000 hr.
  7. Put 1.000 oz Perle into boil for 1.000 hr.
  8. Add 4.000 oz Caramunich Malt, 4.000 oz Chocolate Malt (US), 16.000 oz Turbinado, 1.000 lb Light Dry Extract, to the boil.
  9. Put 1.000 oz Saaz (USA) into boil for 1.000 min.
  10. You should have 5.990 gal wort post-boil. You anticipate losing 1.000 qt to trub and chiller loss. The final volume in the primary is 5.740 gal.
  11. Cool wort and pitch White - WPL530 Abbe Ale Yeast Ale yeast, to the primary.
  12. Let ferment until FG is 1.015.
  13. Transfer beer to secondary.