33. B. Specialty Wood Aged Beer - Beer Recipe - Brewer's Friend

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33. B. Specialty Wood Aged Beer

188 calories 19.2 g 330 ml
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Doc Brewing Co.
Calories: 188 calories (Per 330ml)
Carbs: 19.2 g (Per 330ml)
Created: Sunday August 9th 2020
1.061
1.015
6.0%
6.9
38.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.25 kg US - Pale 2-Row5.25 kg Pale 2-Row 37 1.8 85.1%
0.40 kg American - Chocolate0.4 kg Chocolate 29 350 6.5%
150 g German - Carafa III150 g Carafa III 32 535 2.4%
150 g American - Black Malt150 g Black Malt 28 500 2.4%
220 g United Kingdom - Crystal 60L220 g Crystal 60L 34 60 3.6%
6,170 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g East Kent Goldings25 g East Kent Goldings Hops Pellet 5 Boil 15 min 6.94 100%
25 g / $ 0.00
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 67 °C 60 min
Starting Mash Thickness: 2.6 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.6 L/kg 16
Mash volume with grains 20.1
Grain absorption losses -6.2
Remaining sparge water volume (equipment estimates 19.9 L) 21
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.8 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 23 L) 24
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24 L) 23
Total: 37.1  
Equipment Profile Used: System Default
 
Notes


After prmary fermentation, the batch was split.
In a new demijohn, Approx. 100g of Whiskey Barrel Oak Chips were soaked in approx. 60mL of Whiskey, and laid into the demijon as a bed for the beer.
5L of the Stout as then racked onto the whiskey oak bed, and left to rest for 6 months, temp. controlled at 20 degrees C.

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  • Last Updated: 2020-11-03 11:55 UTC