GIBCS 013 - Beer Recipe - Brewer's Friend

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GIBCS 013

426 calories 40.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Wood-Aged Beer
Boil Time: 240 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 4 gallons
Pre Boil Gravity: 1.072 (recipe based estimate)
Post Boil Gravity: 1.127 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 426 calories (Per 12oz)
Carbs: 40.2 g (Per 12oz)
Created: Wednesday February 10th 2021
1.127
1.028
13.0%
44.5
50.0
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Thomas Fawcett - Golden Promise Pale Ale Malt12 lb Golden Promise Pale Ale Malt 36.8 2.65 64%
3 lb Weyermann - Munich Type I3 lb Munich Type I 38 6 16%
1.25 lb American - Caramel / Crystal 60L1.25 lb Caramel / Crystal 60L 34 60 6.7%
1.50 lb Weyermann - Carafa Special Type III1.5 lb Carafa Special Type III 29.9 525 8%
1 lb Rolled Oats1 lb Rolled Oats 33 2.2 5.3%
18.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Nugget0.75 oz Nugget Hops Pellet 14 Boil 120 min 44.48 100%
0.75 oz / $ 0.00
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
2 Each
Cost:
Attenuation (custom):
77%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 559 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
7 gal Infusion -- 152 °F 90 min
1 gal Batch Sparge -- 180 °F 5 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 12.62 g | 50.5 qt) 9.59 38.4  
Mash volume with grains (equipment estimates 14.12 g | 56.5 qt) 11.09 44.4  
Grain absorption losses -2.34 -9.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 10.03 g | 40.1 qt) 7 28  
Boil off losses -6 -24  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 4 16  
Volume into fermentor 4 16  
Total: 9.59 38.4
Equipment Profile Used: System Default
 
Notes

4 liter starter. Decant the day of brewing and make a 1 Liter 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: 2021-03-19 01:21 UTC