Oui Oui thea Vosegus - Beer Recipe - Brewer's Friend

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Oui Oui thea Vosegus

249 calories 19.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty Wood-Aged Beer
Boil Time: 90 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.088 (recipe based estimate)
Efficiency: 62% (brew house)
Source: Jay Avrett
Calories: 249 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
Created: Saturday December 4th 2021
1.076
1.011
8.6%
32.7
7.2
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.38 lb Canadian - Pale 2-Row3.375 lb Pale 2-Row 36 1.75 17.6%
10.84 lb Gambrinus - Pilsner Malt10.84 lb Pilsner Malt 37.3 1.5 56.5%
0.47 lb Munich - 60L0.47 lb Munich - 60L 33 60 2.4%
4.50 lb CA - Gambrinus-Pilsner Malt (1.5 L) - Pecan Wood Smoked - Pilsner Malt4.5 lb CA - Gambrinus-Pilsner Malt (1.5 L) - Pecan Wood Smoked - Pilsner Malt 37.3 1.5 23.5%
19.18 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Tettnanger1.5 oz Tettnanger Hops Pellet 4.5 Boil 60 min 19.88 51.7%
0.90 oz Tettnanger0.9 oz Tettnanger Hops Leaf/Whole 4.5 Boil 10 min 3.93 31%
0.50 oz Hallertau Blanc0.5 oz Hallertau Blanc Hops Pellet 10 Boil 20 min 8.92 17.2%
2.90 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Chalk Water Agt Mash 1 hr.
1.30 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3.25 g Epsom Salt Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Mash 1 hr.
1 g Slaked Lime Water Agt Mash 1 hr.
 
Yeast
Wyeast - Wyeast - 9097-PC Old Ale Blend
Amount:
2 Each
Cost:
Attenuation (custom):
86%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 140 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.25 psi       Temp: 38 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal BIAB Method Infusion 170 °F 154 °F 90 min
4 gal allow to rest for 10 min. Sparge 160 °F 160 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 6 24  
Mash volume with grains (equipment estimates 6.78 g | 27.1 qt) 7.53 30.1  
Grain absorption losses -2.4 -9.6  
Remaining sparge water volume (equipment estimates 4.01 g | 16 qt) 3.65 14.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.36 g | 29.4 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.4  
Post boil Volume 5 20  
Top off amount 0.75 3  
Going into fermentor 5.75 23  
Total: 9.65 38.6
Equipment Profile Used: System Default
 
Notes

At secondary Fermentation (lasted 2-weeks)
Added 3-cups of bourbon oak cubes
Added 1 oz, elderberries (dried)
Added 2-small cinnamon sticks
Added 10 - clove buds

Final transfer to lager keg:
Remove all additions above, wash cubes, toss back into lager keg.
Begin dropping temp. for cold conditioning.

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  • Last Updated: 2022-01-30 19:46 UTC