Dark Irish Bochet - Beer Recipe - Brewer's Friend

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Dark Irish Bochet

390 calories 35 g 22 oz
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Beer Stats
Method: Extract
Style: Holiday/Winter Special Spiced Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.088 (recipe based estimate)
Post Boil Gravity: 1.117 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: Harry
Calories: 390 calories (Per 22oz)
Carbs: 35 g (Per 22oz)
Created: Friday November 3rd 2023
1.117
1.023
12.3%
37.5
27.4
n/a
86.02
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Raw Honey10 lb Raw Honey - (late boil kettle addition) $ 4.00 / lb
$ 40.00 		38 20 54.1%
7 lb Brewmaster - US - Brewmaster - Extra Pale Malt7 lb US - Brewmaster - Extra Pale Malt $ 3.00 / lb
$ 21.00 		33 1.8 37.8%
17 lbs / $ 61.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
8 oz United Kingdom - Roasted Barley8 oz Roasted Barley $ 3.50 / lb
$ 1.75 		29 550 2.7%
4 oz German - Acidulated Malt4 oz Acidulated Malt $ 3.00 / lb
$ 0.75 		27 3.4 1.4%
12 oz Thomas Fawcett - Crystal Malt I12 oz Crystal Malt I $ 3.00 / lb
$ 2.25 		34 45 4.1%
$ 4.75
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops $ 3.00 / oz
$ 3.00 		Pellet 5.8 Boil 60 min 14.25 40%
1 oz Northdown1 oz Northdown Hops $ 2.49 / oz
$ 2.49 		Pellet 8.6 Boil 60 min 21.14 40%
0.50 oz Saaz0.5 oz Saaz Hops $ 3.00 / oz
$ 1.50 		Pellet 3.5 Boil 15 min 2.13 20%
2.50 oz / $ 6.99
 
Other Ingredients
Amount Name Cost Type Use Time
0.75 tsp Enzyme (Amylase) $ 0.10 / tsp
$ 0.08 		Other Mash 0 min.
1 each Whirlfloc tablet $ 0.20 / each
$ 0.20 		Water Agt Boil 15 min.
0.50 oz Fermaid O $ 5.00 / oz
$ 2.50 		Other Primary 2 days
0.50 oz Fermaid K $ 5.00 / oz
$ 2.50 		Other Primary 0 min.
0.50 oz Fermaid O $ 5.00 / oz
$ 2.50 		Other Primary 0 min.
4 oz Oak Chips Flavor Secondary 0 min.
$ 7.78
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
$ 5.50 / each
$ 5.50
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 200 B cells required
$ 5.50 Yeast Pitch Rate and Starter Calculator
Priming
Method: Honey       Amount: 3.9 oz       Temp: 68 °F       CO2 Level: 1.7 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
target water required 1/2 tsp chalk (CaCO3) and 1/4 tsp Epsom salt.
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1 gal Sous Vide BIAB with added Amylase Steeping 152 °F 170 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 5.86 g | 23.4 qt) 2.58 10.3  
Mash volume with grains (equipment estimates 5.86 g | 23.4 qt) 2.7 10.8  
Grain absorption losses (steeping) -0.19 -0.8  
Volume increase from sugar/extract (early additions) 0.61 2.4  
Pre boil volume (equipment estimates 6.28 g | 25.1 qt) 3 12  
Volume increase from sugar/extract (late additions) 0.82 3.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.58 10.3
Equipment Profile Used: System Default
 
Notes

This is a Bochet/Braggot version of a Guinness clone recipe (so a Braggot with caramelized honey). Some alterations were needed to balance the higher ABV. Brew will be aged/oaked 4 months before bottling "young" for St. Patrick's Day 2024.

Caramelize honey for 10 minutes at 240F (Soft Ball) with 1-2 oz lemon juice in a pot 3X larger than the volume of the honey (3–4-gal min). This will caramelize only some of the fructose, but it works for taste and color. Stir and monitor flame to keep honey volume in check during caramelization. Cool with tepid/warm water to make 1.5 gallons. Chill overnight. This will be added directly to the fermenter. Use a cheap/light color honey for this. The Lovibond is estimated, but the color will be nearly the same as dark raw honey (as used in the recipe). 11/5: had 9# honey so 2# was not caramelized on brew day (11/6) - it was added directly (used a dark wildflower honey).

Cold brew roasted barley overnight in 1/2 gallon of water (w/Campden). Chill before the boil and use for cooling.

Brew method is BOMM (Bray's One Month Mead) protocol using Northern Brewer's Big Mouth Bubblers (primary/secondary). Normally 3 step additions of Fermaid O is called for, but this rarely seems to be needed for braggots or melomels (IMO).

PH will be low (around 4), and aeration is needed during primary.

Out of primary, this is sweet and well balanced, but very heavy. FG is higher than expected as the program does not consider caramelization of the honey (FG 1.029).

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  • Last Updated: 2024-07-07 14:44 UTC