Boat Stains - Beer Recipe - Brewer's Friend

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Boat Stains

189 calories 20.1 g 12 oz
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.34 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 83% (brew house)
Hop Utilization: 84%
Calories: 189 calories (Per 12oz)
Carbs: 20.1 g (Per 12oz)
Created: Sunday April 17th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
6.75 lb Root Shoot Malting - Pale Ale Malt6.75 lb Pale Ale Malt 36 4.6 63.2%
2 lb Dingemans - Aromatic Malt2 lb Aromatic Malt 36.3 19 18.7%
9 oz American - Caramel / Crystal 60L9 oz Caramel / Crystal 60L 34 60 5.3%
9 oz Dingemans - Special B9 oz Special B 33.1 125 5.3%
5 oz Flaked Oats5 oz Flaked Oats 33 2.2 2.9%
5 oz Simpsons - Golden Naked Oats5 oz Golden Naked Oats 27 7 2.9%
3 oz Simpsons - Chocolate Malt3 oz Chocolate Malt 31.7 444 1.8%
171 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Warrior (16 AA)0.5 oz Warrior (16 AA) Hops Pellet 16 Boil 90 min 24.45 25%
0.50 oz Warrior (16 AA)0.5 oz Warrior (16 AA) Hops Pellet 16 Boil 20 min 13.84 25%
0.50 oz Glacier (5.5 AA)0.5 oz Glacier (5.5 AA) Hops Pellet 5.5 Boil 1 min 0.34 25%
0.50 oz Willamette (4.5 AA)0.5 oz Willamette (4.5 AA) Hops Pellet 4.5 Boil 1 min 0.28 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.25 tsp Epsom Salt Water Agt Mash 1 hr.
1 tsp Gypsum Water Agt Mash 1 hr.
0.50 tsp Salt Water Agt Mash 1 hr.
0.25 tsp Slaked Lime Water Agt Mash 1 hr.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.48 gal Strike 165 °F 155 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 66 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.01 16  
Mash volume with grains 4.86 19.5  
Grain absorption losses -1.34 -5.3  
Remaining sparge water volume (equipment estimates 5.4 g | 21.6 qt) 3.92 15.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) 6.34 25.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.75 23  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.75 g | 23 qt) 5.5 22  
Total: 7.93 31.7
Equipment Profile Used: System Default
 
Notes

Mash at 155°F (68°C) for 60 minutes. Lauter, sparge, and collect wort. Boil 60 minutes, adding hops as indicated. Cool to 67°F (19°C). Ferment at 67°F (19°C) until specific gravity stabilizes at or near 1.018 (4.6°P). After fermentation, cold crash if possible and then rack beer off yeast and onto coffee in a CO2-purged secondary vessel. Let beer sit on coffee for 48 hours, cold if possible, and then rack off the coffee and bottle or keg.





5 oz. (142 g) Full City–roast coffee, coarsely ground, in secondary

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  • Last Updated: 2022-04-23 19:22 UTC