Mr. Motuekan's Saturday BBQ - Beer Recipe - Brewer's Friend

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Mr. Motuekan's Saturday BBQ

245 calories 19 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 90 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 14.68 gallons
Post Boil Size: 12.43 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 85% (brew house)
Source: John B Marsh
Calories: 245 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Sunday January 31st 2021
1.075
1.010
8.5%
70.9
12.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb 1886 Malt House - NY 2-Row Base Malt18 lb NY 2-Row Base Malt 35.64 2.7 60%
3 lb Munich - 60L3 lb Munich - 60L 33 60 10%
3 lb American - White Wheat3 lb White Wheat 40 2.8 10%
3 lb American - Carapils (Dextrine Malt)3 lb Carapils (Dextrine Malt) 33 1.8 10%
3 lb American - Vienna3 lb Vienna 35 4 10%
30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Columbus2 oz Columbus Hops Pellet 15 Boil at 212 °F 90 min 44.88 16.7%
2 oz Chinook (13 AA)2 oz Chinook (13 AA) Hops Pellet 13 Boil at 212 °F 15 min 18.04 16.7%
2 oz Citra2 oz Citra Hops Pellet 11 Boil at 212 °F 1 min 0.07 16.7%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Boil 1 min 1.51 16.7%
2 oz Motueka (7 AA)2 oz Motueka (7 AA) Hops Pellet 7 Whirlpool at 180 °F 5 min 2.88 16.7%
2 oz Mandarina Bavaria2 oz Mandarina Bavaria Hops Pellet 8.5 Whirlpool at 180 °F 5 min 3.5 16.7%
12 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.86 oz Whirlfloc Water Agt Boil 15 min.
 
Yeast
Omega Yeast Labs - French Saison OYL-026
Amount:
1.71 Each
Cost:
Attenuation (custom):
83%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 289 B cells required
Omega Yeast Labs - All the Bretts OYL-218
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
68 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 289 B cells required
- Marsh Farm Brewery Brett/Bac Slurry
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 289 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 gal Infusion 135 °F 152 °F 105 min
1.7 gal Batch Sparge 180 °F 180 °F 5 min
Starting Mash Thickness: 2.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.7 gal (58.8 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.7 gal (10.8 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 19.28 gal (77.1 qt). Suggest reducing strike water volume to 9.6 gal (38.4 qt) and adding 7.28 gal (29.1 qt) sparge/top-off. 16.88 67.5  
Strike water volume at mash thickness of 2.25 qt/lb 16.88 67.5  
Mash volume with grains 19.28 77.1  
Grain absorption losses -3.75 -15  
Remaining sparge water volume (equipment estimates 1.83 g | 7.3 qt) 1.81 7.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 14.7 g | 58.8 qt) 14.68 58.7  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil Volume (equipment estimates 12.15 g | 48.6 qt) 12.43 49.7  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 12.28 g | 49.1 qt) 12 48  
Total: 18.68 74.7
Equipment Profile Used: System Default
 
Notes

Even a blind squirrel finds a nut every once in awhile!! LOL! All these hops were a symphony together! Add a beautiful malt blend and "Bob's your Uncle" Next time base malts are going to be Pilsner, White Wheat and an addition of Oat Flakes.....really blond.....

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  • Last Updated: 2021-10-22 00:43 UTC