GIBCS 014 - Beer Recipe - Brewer's Friend

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GIBCS 014

418 calories 39.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Wood-Aged Beer
Boil Time: 240 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 3.5 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.125 (recipe based estimate)
Efficiency: 72% (brew house)
Hop Utilization: 97%
Calories: 418 calories (Per 12oz)
Carbs: 39.2 g (Per 12oz)
Created: Friday March 26th 2021
1.125
1.027
12.9%
54.3
50.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb Thomas Fawcett - Golden Promise Pale Ale Malt7.5 lb Golden Promise Pale Ale Malt 36.8 2.65 44.9%
5 lb Avangard - Light Munich5 lb Light Munich 37 8 30%
1.25 lb American - Caramel / Crystal 60L1.25 lb Caramel / Crystal 60L 34 60 7.5%
1.50 lb Weyermann - Carafa Special Type III1.5 lb Carafa Special Type III 29.9 525 9%
1 lb Rolled Oats1 lb Rolled Oats 33 2.2 6%
200 g Briess - DME Pilsen Light200 g DME Pilsen Light 45 2 2.6%
16.69 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Nugget0.75 oz Nugget Hops Pellet 14 Boil 240 min 54.29 100%
0.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Imperial Yeast - A10 Darkness
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
62 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 482 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 Only if needed Batch Sparge -- 180 °F 5 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 11.78 g | 47.1 qt) 9.25 37  
Mash volume with grains (equipment estimates 13.08 g | 52.3 qt) 10.55 42.2  
Grain absorption losses -2.03 -8.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.03 0.1  
Pre boil volume (equipment estimates 9.53 g | 38.1 qt) 7 28  
Boil off losses -6 -24  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 3.5 14  
Volume into fermentor 3.5 14  
Total: 9.25 37
Equipment Profile Used: System Default
 
Notes

3 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.

Install Blowoff tube on fermenter...DO NOT SKIP THIS STEP OR YOU WILL BE CLEANING UP A MESS.

Ferment at 62 for the first 4-5 days and then let free rise to 70.

Let it sit on the yeast cake for about 2 weeks before racking to secondary.

Transfer to secondary and add whiskey soaked #3 char oak spirals.

Give it a taste after a couple of months and if it's good, cold crash for 5 days and 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. just use a pinch into each bottle. Let bottles age at room temperature for at least 4 weeks before checking carbonation. If they are carbonated, move them over to the fridge. Otherwise, check every week or so to see where the carb level is at.

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  • Last Updated: 2021-04-04 15:44 UTC