Old Bandersnatch - Beer Recipe - Brewer's Friend

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Old Bandersnatch

278 calories 25.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Old Ale
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 13.33 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 75% (brew house)
Source: R. French
Calories: 278 calories (Per 12oz)
Carbs: 25.6 g (Per 12oz)
Created: Thursday May 15th 2014
1.084
1.017
8.8%
31.7
18.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
26 lb United Kingdom - Maris Otter Pale26 lb Maris Otter Pale 38 3.75 86.8%
0.77 lb Belgian - Aromatic0.77 lb Aromatic 33 38 2.6%
0.60 lb American - Caramel / Crystal 120L0.6 lb Caramel / Crystal 120L 33 120 2%
0.71 lb German - Chocolate Wheat0.71 lb Chocolate Wheat 31 413 2.4%
1.50 lb United Kingdom - Golden Naked Oats1.5 lb Golden Naked Oats 33 10 5%
0.38 lb Flaked Barley0.38 lb Flaked Barley 32 2.2 1.3%
29.96 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5.6 Boil 60 min 18.97 40%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5.6 Boil 15 min 4.71 20%
2 oz Fuggles2 oz Fuggles Hops Pellet 4.8 Boil 15 min 8.07 40%
5 oz / $ 0.00
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
37.75 qt Temperature -- 155 °F 60 min
Fly Sparge -- 170 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 9.36 37.5  
Mash volume with grains 11.76 47  
Grain absorption losses -3.75 -15  
Remaining sparge water volume (equipment estimates 6.32 g | 25.3 qt) 7.96 31.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.69 g | 46.8 qt) 13.33 53.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 10 40  
Going into fermentor 10 40  
Total: 17.33 69.3
Equipment Profile Used: System Default
 
Notes

Brew date 1/12/2013

Brewed a 10-gallon batch and split into 2 5-gallon carboys. One had Wyeast London Ale 1028 and the other had Wyeast Scottish Ale.

Primary fermentation 15 days at 68 degrees
Secondary fermentation 14 days at 72 degrees

Secondary fermentation was done in a fresh 8-gallon Rye Whiskey Barrel (50-50 blend from both carboys). I would recommend sampling the barrel at the end of week one to determine how much longer you want it to go.

Transferred to kegs for long term conditioning.

Bottled one keg on 12/14/13

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  • Last Updated: 2014-06-30 14:04 UTC