Conntucky Lightening - Beer Recipe - Brewer's Friend

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Conntucky Lightening

239 calories 24.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Kentucky Common
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.13 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 239 calories (Per 12oz)
Carbs: 24.6 g (Per 12oz)
Created: Monday November 23rd 2020
1.072
1.018
7.1%
32.1
14.9
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb US - Pale 2-Row9 lb Pale 2-Row 37 1.8 55.8%
3 lb Flaked Corn3 lb Flaked Corn 40 0.5 18.6%
1 lb American - Caramel / Crystal 20L1 lb Caramel / Crystal 20L 35 20 6.2%
1 lb Rice Hulls1 lb Rice Hulls 0 0 6.2%
1 lb American - Rye1 lb Rye 38 3.5 6.2%
1 lb Belgian - Special B1 lb Special B 34 115 6.2%
2 oz Smoked Malt2 oz Smoked Malt 37 5 0.8%
16.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 24.92 50%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 15 min 7.13 50%
2 oz / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 128 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 Volumes
 
Target Water Profile
Henrico VA (2018) Filtered
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.05 24.2  
Mash volume with grains 7.34 29.3  
Grain absorption losses -2.02 -8.1  
Remaining sparge water volume (equipment estimates 3.29 g | 13.2 qt) 3.72 14.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.13 24.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.13 g | 24.5 qt) 5.5 22  
Total: 9.77 39.1
Equipment Profile Used: System Default
 
Notes

Add 2 cups of bourbon that's 50% ABV to a 5.25 gal batch will add 1% ABV to the total ABV in the beer.

Ferment as an English ale with S04 until stabilized, then transfer to oak chips that were soaked in bourbon for 2 weeks. Add the 2 cups of fresh bourbon to the beer at this stage and let it sit for 14 days at room temperature, then transfer to a keg.

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  • Last Updated: 2020-11-23 23:57 UTC