MacEanruig's Beinn Dubhar Leann Fraoch 2021 - Beer Recipe - Brewer's Friend

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MacEanruig's Beinn Dubhar Leann Fraoch 2021

328 calories 34.6 g 12 oz
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Beer Stats
Method: Extract
Style: Spice, Herb, or Vegetable Beer
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.072 (recipe based estimate)
Post Boil Gravity: 1.098 (recipe based estimate)
Efficiency: 75% (steeping grains only)
Source: Ken Henderson
Calories: 328 calories (Per 12oz)
Carbs: 34.6 g (Per 12oz)
Created: Friday October 15th 2021
1.098
1.026
10.4%
0.0
18.3
n/a
22.19
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb Raw Honey1 lb Raw Honey $ 6.95 / lb
$ 6.95 		38 20 5.2%
13.50 lb Crisp Malting - Best Ale13.5 lb Best Ale 37.5 3 70.1%
14.50 lbs / $ 6.95
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.75 lb Muntons - Crystal 600.75 lb Crystal 60 $ 2.49 / lb
$ 1.87 		34 55 3.9%
1 lb Briess - Victory Malt1 lb Victory Malt $ 2.69 / lb
$ 2.69 		34.5 28 5.2%
0.50 lb Simpsons - Peated Malt0.5 lb Peated Malt $ 0.21 / oz
$ 1.68 		37.674 1.5 2.6%
0.50 lb Gladfield - Rolled Oats (blm)0.5 lb Rolled Oats (blm) $ 1.99 / lb
$ 1.00 		32.2 2.79 2.6%
1 lb German - CaraRye1 lb CaraRye 34 67 5.2%
8 oz German - Acidulated Malt8 oz Acidulated Malt 27 3.4 2.6%
8 oz German - Melanoidin8 oz Melanoidin 37 25 2.6%
$ 7.23
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Bog Myrtle Herb Boil 90 min.
2 oz Heather Tips $ 2.00 / oz
$ 3.99 		Herb Boil 1 hr.
0.50 g Mugwort $ 1.63 / oz
$ 0.03 		Herb Boil 1 hr.
0.25 oz Irish Moss Fining Boil 15 min.
1 oz Heather Tips $ 2.00 / oz
$ 2.00 		Herb Boil 10 min.
1 oz Heather Tips $ 2.00 / oz
$ 2.00 		Herb Primary 20 days
$ 8.01
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 170 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25
 
Target Water Profile
Broken Arrow, OK
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 9.95 g | 39.8 qt) 9.7 38.8  
Mash volume with grains (equipment estimates 9.95 g | 39.8 qt) 11.16 44.6  
Grain absorption losses (steeping) -2.28 -9.1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.75 g | 31 qt) 7.5 30  
Boil off losses -2.25 -9  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 9.7 38.8
Equipment Profile Used: System Default
 
Notes

Wort Yield from Mash/Sparge 7.381 gal
Top Up Kettle Water 0 gal
Pre-boil Wort Vol (room temp) 7.097 gal
Pre-boil Wort Volume (hot) 7.381 gal
Boil Time 90 min
Post-boil Wort Volume (hot) 5.720 gal
Top Up Fermenter Water 0 gal
Batch Size (Chilled Wort Vol) 5.500 gal

--------------------------------------------

Mash grain in 4.766 gals (19.064qt) of water at 152° F for 90 minutes. Vorlauf 2-4qt and let drain at a trickle.
Sparge with 2.38575 gals (9.543qt) of 168-172° F water (add near boiling). Vorlauf 2-4qt and let drain at a trickle.
Sparge once more with 2.38575 gals (9.543qt) of 168-172° F water (add near boiling). Vorlauf 2-4qt and let drain at a trickle.

Collect total of approx 7.75 gallons of wort.
Total boil time is 90 minutes.
After 10 mins of boil, add hops.
After 30 mins of boil, add first addition of Heather flowers.
After 45 mins of boil, add Bog Myrtle.
15 mins prior to flame out, add Irish Moss.
10 mins prior to flame out add second addition of Heather flowers.
10 mins prior to flame out, submerge wort chiller in wort.
At flame out, whirlpool. Cool to 69° F. to pitch starter. Oxygenate-aerate well.

Ferment at 69° F for seven days then rack to secondary fermenter and "dry hop" with remaining Heather.
Continue fermentation for seven more days until gravity is about 3° Plato (1.012) or fermentation is finished. Let settle. Rack, prime and bottle. Age seven more days before drinking. Or Keg and drink in a few days.

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This is my signature Heather Ale. On 09/11/12 I was able to brew this with 73% efficiency. Not bad for a high gravity beer.

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  • Last Updated: 2021-10-19 03:10 UTC