Choo Choos Basil Beer 22bbl - Beer Recipe - Brewer's Friend

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Choo Choos Basil Beer 22bbl

198 calories 19.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 667 gallons (ending kettle volume)
Pre Boil Size: 682 gallons
Pre Boil Gravity: 14.5 °P (recipe based estimate)
Efficiency: 81% (ending kettle)
Calories: 198 calories (Per 12oz)
Carbs: 19.1 g (Per 12oz)
Created: Friday August 5th 2022
14.8 °P
3.3 °P
6.2%
24.7
9.1
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
850 lb Coopers - Pale Malt850 lb Pale Malt 38 2.8 65.8%
250 lb Avangard - Light Munich250 lb Light Munich 37 8 19.3%
120 lb Briess - Caramel Malt - 40L120 lb Caramel Malt - 40L 35.4 40 9.3%
72 lb Honey72 lb Honey 42 2 5.6%
1,292 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 lb Yakima Chief Hops - MT Hood6 lb MT Hood Hops Pellet 6 Boil 60 min 15.16 50%
5 lb Yakima Chief Hops - MT Hood5 lb MT Hood Hops Pellet 4.7 Boil 30 min 7.61 41.7%
1 lb Yakima Chief Hops - MT Hood1 lb MT Hood Hops Pellet 6 Boil 30 min 1.94 8.3%
12 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
40 lb Basil (Boil) Herb Whirlpool 30 min.
250 ml lactic acid Water Agt Mash 30 min.
3 each Kick Carageenan Fining Boil 20 min.
3 lb Yeast Nutrients Other Boil 5 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
7.11 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 13058 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Youngstown, OH
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 6 27 60 50 2.4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
372 gal 12bbls Infusion 165 °F 152 °F 30 min
310 gal 10bbls Fly Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 675.7 gal (2702.8 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 663.7 gal (2654.8 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 555.1 gal (2220.4 qt) 457.5 1830  
Strike water volume at mash thickness of 1.5 qt/lb 457.5 1830  
Mash volume with grains 555.1 2220.4  
Grain absorption losses -152.5 -610  
Remaining sparge water volume 371.65 1486.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 5.6 22.4  
Pre boil volume (equipment estimates 675.7 g | 2702.8 qt) 682 2728  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -7.2 -28.8  
Post boil volume (equipment estimates 673.3 g | 2693.2 qt) 667 2668  
Estimated amount in fermentor 667 2668  
Total: 829.15 3316.6
Equipment Profile Used: System Default
 
Notes

Fill MT w/ 1BBL Water then Mash-In 168°F remaining 11BBLs
1220# = 40' 14Hz 2BBLs@60°=4' 9BBLs@30°=36'
Fly Sparge 10BBLs to Collect 18BBls in BK. Boil 60' off .5BBls
Actual@17.5BBls OG:1.076 18.5°P PreBoil: 1.071 16.7°P (No Honey)
Target@22BBls OG:1.06 14.8°P FG 1.013 3.3°P
4 Bricks Maurie Brew Draught Ale Yeast
After xfer to FV backflush and chill 6BBls water from HLT to FV. Accounting for 1BBL Loss in Heat Exchanger & Hoses.

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  • Last Updated: 2022-08-19 16:12 UTC