Mr. Narwhal - Beer Recipe - Brewer's Friend

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Mr. Narwhal

280 calories 29.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Winter Seasonal Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Post Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 280 calories (Per 12oz)
Carbs: 29.5 g (Per 12oz)
Created: Sunday October 22nd 2023
1.084
1.022
8.2%
50.0
15.1
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 45.7%
6 lb American - Pale Ale6 lb Pale Ale 37 3.5 34.3%
2 lb American - White Wheat2 lb White Wheat 40 2.8 11.4%
1 lb Munich1 lb Munich 37 6 5.7%
4 oz American - Caramel / Crystal 40L4 oz Caramel / Crystal 40L 34 40 1.4%
4 oz American - Chocolate4 oz Chocolate 29 350 1.4%
17.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.90 oz Columbus0.9 oz Columbus Hops Pellet 16.7 Boil 60 min 43.02 47.4%
1 oz Willamette1 oz Willamette Hops Pellet 4.9 Boil 15 min 6.96 52.6%
1.90 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.50 g Epsom Salt Water Agt Mash 1 hr.
7.80 g Gypsum Water Agt Mash 1 hr.
3 g Salt Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A07 Flagship
Amount:
0.50 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium-low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 147 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Charleston, WV
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 100 100 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.7 gal Strike 152 °F 152 °F 60 min
5.1 gal Fly Sparge 170 °F -- --
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 7.66 30.6  
Mash volume with grains 9.06 36.2  
Grain absorption losses -2.19 -8.8  
Remaining sparge water volume (equipment estimates 1.85 g | 7.4 qt) 1.28 5.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.07 g | 28.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.94 35.8
Equipment Profile Used: System Default
 
Notes

Sparge to hit pre-boil volume and run off one extra gallon into a second pot or kettle; start a side boil on this pot to transform the wort into a melanoidin-rich malt syrup—without scorching!—and add back to main boil.

Ferment for the first 3 days at 62°F. After 3 days, warm fermenter to 68–70°F for a diacetyl rest.

Prepare two vodka infusions in two Mason jars: one of cassia cinnamon and vodka and another of three scrapped, chopped Madagascar vanilla beans and vodka. Let those jars get happy while the beer ages. Dose your racked beer to taste, about 30 mL each per 5-gallon keg.

Used 5 tsp each

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  • Last Updated: 2023-12-05 17:58 UTC