Oskar Blues Old Chub Clone - Beer Recipe - Brewer's Friend

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Oskar Blues Old Chub Clone

239 calories 20.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Wee Heavy
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26.5 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 239 calories (Per 330ml)
Carbs: 20.9 g (Per 330ml)
Created: Tuesday October 10th 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.70 kg United Kingdom - Pale 2-Row4.7 kg Pale 2-Row 38 2.5 63%
0.52 kg United Kingdom - Dark Crystal 80L0.52 kg Dark Crystal 80L 33 80 7%
0.34 kg Munich - Light 10L0.34 kg Munich - Light 10L 33 10 4.6%
0.10 kg United Kingdom - Chocolate0.1 kg Chocolate 34 425 1.3%
0.17 kg Castle Malting - Special B0.17 kg Special B 34 150 2.3%
0.13 kg Smoked Malt0.13 kg Smoked Malt 37 5 1.7%
1.50 kg Muntons - Maris Otter Liquid Malt Extract (LME)1.5 kg Maris Otter Liquid Malt Extract (LME) - (late boil kettle addition) 36 4.7 20.1%
7.46 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Nugget20 g Nugget Hops Pellet 14 Boil 60 min 38.26 100%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Chalk Water Agt Mash 1 hr.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
3 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 283 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 126.5 g       Temp: 20 °C       CO2 Level: 2.3 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.9 L Infusion 67 °C 67 °C 60 min
14.6 L Sparge 75 °C 75 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 17.9
Mash volume with grains 21.8
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 16.6 L) 15.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.6 L) 26.5
Volume increase from sugar/extract (late additions) 1
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 20
Going into fermentor 20
Total: 33.4  
Equipment Profile Used: System Default
 
Notes

Ensure no diacetyl left in beer before cooling fermented beer

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  • Last Updated: 2024-03-25 19:44 UTC