Sludge - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Sludge

390 calories 45.6 g 12 oz
brewer logo
Beer Stats
Method: BIAB
Style: No Profile Selected
Boil Time: 175 min
Batch Size: 5 gallons (ending kettle volume)
Pre Boil Size: 10.75 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 59% (ending kettle)
Hop Utilization: 98%
Calories: 390 calories (Per 12oz)
Carbs: 45.6 g (Per 12oz)
Created: Monday November 7th 2022
1.115
1.037
10.2%
87.2
50.0
5.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb United Kingdom - Maris Otter Pale5 lb Maris Otter Pale 38 3.75 16.5%
8 lb Weyermann - Munich Type II (Dark)8 lb Munich Type II (Dark) 37 10 26.3%
2 lb Brown Malt2 lb Brown Malt 34 90.36 6.6%
2 lb Flaked Barley2 lb Flaked Barley 32 2.2 6.6%
1 lb Honey Malt1 lb Honey Malt 37 25 3.3%
1 lb American - White Wheat1 lb White Wheat 40 2.8 3.3%
12 oz American - Roasted Barley12 oz Roasted Barley 33 300 2.5%
8 oz American - Caramel / Crystal 120L8 oz Caramel / Crystal 120L 33 120 1.6%
8 oz American - Caramel / Crystal 80L8 oz Caramel / Crystal 80L 33 80 1.6%
12 oz American - Chocolate12 oz Chocolate 29 350 2.5%
8 oz German - Chocolate Rye8 oz Chocolate Rye 31 240 1.6%
6 oz United Kingdom - Crystal Rye6 oz Crystal Rye 33 90 1.2%
5 lb Simpsons - Golden Naked Oats5 lb Golden Naked Oats 27 7 16.5%
2 lb Rice Hulls2 lb Rice Hulls 0 0 6.6%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 3.3%
30.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 60 min 36.17 33.3%
1 oz Centennial1 oz Centennial Hops Pellet 9.9 Boil 20 min 21.69 33.3%
1 oz Chinook (13 AA)1 oz Chinook (13 AA) Hops Pellet 13.4 Boil 20 min 29.36 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g/gal amburana wood chips Flavor Kegging 8 days
60 ml/gal rye whiskey Flavor Kegging 0 min.
 
Yeast
Omega Yeast Labs - British Ale VIII OYL-016
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 511 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
182 0 0 152 59 217
Bru’n Water Black Dry
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.5 gal Infusion -- 155 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 17.23 gal (68.91 qt). Suggest reducing initial water volume to 9.57 gal (38.28 qt) and adding 5.23 gal (20.91 qt) sparge/top-off. 14.8 59.2  
Total strike volume 14.8 59.2  
Mash volume with grains 17.23 68.9  
Grain absorption losses -3.8 -15.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.49 g | 38 qt) 10.75 43  
Boil off losses -4.38 -17.5  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume (equipment estimates 6.26 g | 25.1 qt) 5 20  
Estimated amount in fermentor 5 20  
Total: 14.8 59.2
Equipment Profile Used: System Default
 
Notes

Problem with pump, wouldn’t pump both recirc and whirlpool same time. Was worried about dry fire so there wasn’t much recirc and top of mash was 4* cooler. Was 148-50 at top most of mash. Turned heat up to 158 and it brought top to about 152.

Mash out was awful. Let drain for a while, tried to squeeze, wrestled bag into a bucket, took half out, squeezed, dumped, put other half in, squeezed, off to boil. After all that, absorption was about .1 gal/lb, before squeezing was around .13 gal/lb

Pre boil gravity was low, boiled extra to bring it up, forgot about hops completely and scrambled to get these hops in for 30 minutes. OG in this recipe was measured. Efficiency tweaked to get recipe to match measured.

Fermented starting at 67, dropped to 1.044 in 2 days with phenolics, increased to 70, 1.042 at 4 days and phenolics persist, not unbearable but not desirable, increased to 75F.

Emptied entire kettle into fermenter instead of waiting for trub to settle like normal.

This yeast was left out over night accidentally in packaging. About 600billion cells after starter. Oxygenated wort with pure O2. Resulting pitch rate about 1.1.

2gal left in keg added 8 grams of medium toast amburana wood chips soaked in 1/2 cup of bulleit rye. Put in keg in a Muslim bag with a weight for 8 days then removed. Don’t change this ratio or duration at all, perfect. Toasted Madagascar vanilla notes

Round 2:
2 hour mash, ph was perfect at 5.2, iodine test is perfect, partigyle for a second beer

Last Updated and Sharing
 
195
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-11-28 22:20 UTC