Old Wheaty Biscuit Face - Beer Recipe - Brewer's Friend

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Old Wheaty Biscuit Face

325 calories 43.6 g .5 L
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 83% (brew house)
Calories: 325 calories (Per .5L)
Carbs: 43.6 g (Per .5L)
Created: Friday August 12th 2022
1.068
1.027
5.4%
109.9
37.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg Barrett Burston - Wheat Malt1 kg Wheat Malt 35.4 1.8 19%
2 kg Gladfield - Pilsner Malt2 kg Pilsner Malt 37.7 1.93 38.1%
1 kg Gladfield - Toffee Malt1 kg Toffee Malt 34 5.33 19%
0.50 kg Gladfield - Go Nutty Roasted Oats0.5 kg Go Nutty Roasted Oats 32.2 4.82 9.5%
0.25 kg Gladfield - Chocolate Rye Malt0.25 kg Chocolate Rye Malt 32.7 406.09 4.8%
0.25 kg Gladfield - Crystal Rye Malt0.25 kg Crystal Rye Malt 37 35.53 4.8%
0.25 kg Gladfield - Roast Barley0.25 kg Roast Barley 32.7 507 4.8%
5.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Warrior50 g Warrior Hops Pellet 16 Boil 30 min 80.89 33.3%
50 g Galaxy50 g Galaxy Hops Pellet 14.25 Whirlpool 20 min 18.75 33.3%
50 g Northern Brewer50 g Northern Brewer Hops Pellet 7.8 Whirlpool 0 min 10.26 33.3%
150 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
250 g Lactose Water Agt Boil 45 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
65%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
34.7 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 110 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.64 bar       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Brisbane 2017
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
419.9 15 26 464.5 401.9 0.1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Temperature 63 °C 70 °C 90 min
6 L Sparge 70 °C 70 °C 10 min
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 7.9
Mash volume with grains (equipment estimates 10.8 L) 11.3
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 23.2 L) 23.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 19
Hops absorption losses (whirlpool, hop stand) -0.5
Top off amount 0.5
Going into fermentor 19
Total: 31.2  
Equipment Profile Used: System Default
 
Notes

Made with 2 year old milled wheat/pilsner and toffee malts.

Seemed to work quite fine!

Gravity at 70 Deg C was 1.051 which calcs to 1.069.

This was a bit of a failure haha

Too many non-fermentables or stuck ferment. Old grains = poop.

Still tastes okay though. Shook fermenter, see if that wakes the Voss boi up.

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  • Last Updated: 2022-08-18 00:20 UTC