My Tree Runneth Over - Beer Recipe - Brewer's Friend

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My Tree Runneth Over

270 calories 23.8 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Old Ale
Boil Time: 75 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.45 gallons
Post Boil Size: 3.13 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 270 calories (Per 12oz)
Carbs: 23.8 g (Per 12oz)
Created: Sunday March 13th 2022
1.082
1.015
8.9%
42.2
22.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Weyermann - Pale Ale2 lb Pale Ale 39 2.3 29.1%
0.50 lb Briess - Special Roast0.5 lb Special Roast 33 40 7.3%
0.50 lb Briess - Victory Malt0.5 lb Victory Malt 34.5 28 7.3%
2 oz Briess - Chocolate2 oz Chocolate 25 350 1.8%
2 oz Dingemans - Mroost 1400 MD (Debittered black malt)2 oz Mroost 1400 MD (Debittered black malt) 35 525 1.8%
3.62 lb Briess - DME Pilsen Light3.62 lb DME Pilsen Light 45 2 52.7%
6.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Northern Brewer0.75 oz Northern Brewer Hops Pellet 6.3 Boil 60 min 27.91 37.5%
0.50 oz Northern Brewer0.5 oz Northern Brewer Hops Pellet 6.3 Boil 30 min 14.3 25%
0.75 oz Northern Brewer0.75 oz Northern Brewer Hops Pellet 6.3 Boil 0 min 37.5%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Irish Moss Fining Boil 15 min.
0.50 oz Yeast Nutrient Water Agt Boil 10 min.
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Medium
Optimum Temp:
66 - 71 °F
Starter:
Yes
Fermentation Temp:
62 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 79 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: MapleSyrup       Amount: 3.3 oz       Temp: 68 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Instead of water, using Black Walnut Sap from Chuck's trees
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Infusion 122 °F 118 °F 30 min
Temperature -- 140 °F 15 min
Temperature -- 152 °F 15 min
Mashout Temperature -- 168 °F --
1.5 gal Top Off -- 212 °F --
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 5.09 g | 20.3 qt) 4.59 18.3  
Mash volume with grains (equipment estimates 5.09 g | 20.3 qt) 4.85 19.4  
Grain absorption losses (steeping) -0.41 -1.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.27 1.1  
Pre boil volume (equipment estimates 4.95 g | 19.8 qt) 4.45 17.8  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 3 g | 12 qt) 3.13 12.5  
Going into fermentor (equipment estimates 3.13 g | 12.5 qt) 3 12  
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: 4.59 18.3
Equipment Profile Used: System Default
 
Notes

Make yeast start 2 days prior (first time using stir plate)
boil 4oz amber (10L) DME with 1/2 tsp yeast nutrient in 1000mL water for 15 mins. Chill and add to 1000mL erlenmeyer flask with magnet and place on stir plate.

Follow step-mash schedule for steeping grains
Skip the sparge, just add boiling sap to brew kettle to top off at 4.5 gallons

Add ~half (1.62 lbs) of DME after 15 mins of boil
Add remainder (2 lbs) with 15 mins left in boil

Add hops/extras per schedule

Chill to 70 and pitch yeast into 3 gallon carboy. Use blow-off tube, and switch to airlock after fermentation eases (2-3 days)

When fermentation complete, add 3.3 oz Black Walnut Syrup to bottling bucket (first boil the syrup in 2 cups water for 5 mins), and auto-siphon beer from carboy to bucket. Stir gently and bottle.

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  • Last Updated: 2022-03-15 17:41 UTC