TEMPLATE Lee's Brew Day Schedule and Calculator
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Schedule
PrepareGrainlbs.Date:
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Double check all ingredients are on handMaris Otter7Style:
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Double check mash scheduleFlaked Barley2Notes:
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12Collect water (gals.) (Strike + Infusion(s) + Sparge)Black Roasted Barley1
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Add 1/2 (crushed) Campden tablet per 5-6 gal brewing water
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Clean and set up pot for waterTotal (lbs.)10
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3.25Begin heating strike water (gal.)Initial Infusion CalcStrike Water
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Add brewing salts to match recipe / styleT2 Mash temp. (ºF)120Water to grain ratio (qts. / lbs.)1.3
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Clean and set up mash tun and kettleT1 Grain temp. (ºF)62Grain (lbs.)10
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Close valves on mash tun and kettle(T2 - T1)58
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Check strike water temperature.2 / r0.1538461538Volume (qts.)13
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(.2 / r) * (T2 - T1)8.923076923Volume (gal.)3.25
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Mash in!Tw Strike Water temp. (ºF)128.9230769Notes:
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Check temperature1st Mash Infusion Calc
Strike Water Temperature Eq: Tw = (.2 / r) * (T2 - T1) + T2
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5.0 - 5.5
Check pH (1/2 tsp Gypsum to lower, Calcium Carbonate to raise)
T2 Target temp. (ºF)150
Mash Infusion Eq: Wa = (T2 - T1) * (.2 * G + Wm) / (Tw - T2)
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15 minutesInitial InfusionT1 Initial temp. (ºF)120
r = The ratio of water to grain in quarts per pound.
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60 minutes1st Mash Infusion(T2 - T1)30
Wa = The amount of boiling water added (in quarts).
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10 - 15 minutes
Mash out!Tw (boiling hot)210
Wm = The total amount of water in the mash (in quarts).
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Heat sparge water 160º - 170º(Tw - T2)60
T1 = The initial temperature (¡F) of the mash.
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Remove yeast from refrigerator.2 * G2
T2 = The target temperature (¡F) of the mash.
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Drain first runnings to kettle / Vorlauf (1-2 qts.)Wm13
Tw = The actual temperature (¡F) of the infusion water.
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45 - 60 minutes
Sparge(.2 * G) + Wm15
G = The amount of grain in the mash (in pounds).
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Drain to boil kettle(T2 - T1) * (.2 * G + Wm)450Sparge Water
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Take O.G. gravity reading (at pitching temp!)Wa (qts.)7.5Water to grain ratio (qts. / lbs.)2
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Wa (gal.)1.875Grain (lbs.)10
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Boil (times count down)
2nd Mash Infusion / Mash Out Calc
Volume (qt.)20
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60 minutes1st Hop additionsT2 Target temp. (ºF)165Volume (gal.)5
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minutes2nd Hop additionsT1 Initial temp. (ºF)150
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minutes3rd Hop additions(T2 - T1)15
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15 minutesAdd Irish MossTw (boiling hot)210
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10-15 minutes
Add chiller to sterilize(Tw - T2)45
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5 minutesAdd Whirlfloc.2 * G2
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0 minutesLast Hop additionsWm20.5
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Cool to < 80ºF(.2 * G) + Wm22.5
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Take F.G. gravity reading (at pitching temp!)(T2 - T1) * (.2 * G + Wm)337.5
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Pitch yeastWa (qts.)7.5
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Wa (gal.)1.875
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