GIBCS 11 (Blended with #12) - Beer Recipe - Brewer's Friend

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GIBCS 11 (Blended with #12)

491 calories 45.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Wood-Aged Beer
Boil Time: 180 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 6.6 gallons
Post Boil Size: 3.2 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Post Boil Gravity: 1.146 (recipe based estimate)
Efficiency: 77% (brew house)
Calories: 491 calories (Per 12oz)
Carbs: 45.9 g (Per 12oz)
Created: Saturday November 21st 2020
1.146
1.032
15.0%
49.5
50.0
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Avangard - Pilsner9 lb Pilsner 37.3 1.7 56.3%
4 lb Munich - Light 10L4 lb Munich - Light 10L 33 10 25%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 6.3%
0.75 lb United Kingdom - Pale Chocolate0.75 lb Pale Chocolate 33 207 4.7%
0.50 lb Belgian - De-Bittered Black0.5 lb De-Bittered Black 34 566 3.1%
0.75 lb Rolled Oats0.75 lb Rolled Oats 33 2.2 4.7%
16 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Magnum0.75 oz Magnum Hops Pellet 11.5 Boil 120 min 49.47 100%
0.75 oz / $ 0.00
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
3 Each
Cost:
Attenuation (custom):
77%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
Yes
Fermentation Temp:
62 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 133 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Infusion -- 152 °F 90 min
2.5 gal Batch Sparge -- 180 °F 20 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.78 g | 39.1 qt) 8.85 35.4  
Mash volume with grains (equipment estimates 11.06 g | 44.2 qt) 10.13 40.5  
Grain absorption losses -2 -8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.53 g | 30.1 qt) 6.6 26.4  
Boil off losses -4.5 -18  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 3 g | 12 qt) 3.2 12.8  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 3.2 g | 12.8 qt) 3 12  
Total: 8.85 35.4
Equipment Profile Used: System Default
 
Notes

4 liter starter. Decant the day of brewing and make a 500 mL starter just to wake the yeast up and dump it all into the fermenter.

Let it sit on the yeast cake for about three weeks before cold crashing for 5 days with gelatin.

Transfer to secondary after the cold crash and add whiskey soaked barrel chips or #3 char oak spirals.

Give it a taste after a couple of weeks and if it's good proceed to bottling with a pinch of CBC yeast in each bottle. Do not try to add the yeast into the bottling bucket, it does not typically make it into the bottles when you do that.

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  • Last Updated: 2021-02-26 21:35 UTC