Dark Irish Bochet

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

Original Gravity:

1.117

Final Gravity:

1.023

ABV (standard):

12.3%

IBU (tinseth):

37.5

SRM (daniels):

27.4

Mash pH

n/a

Cost $

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

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	East Kent Goldings (Pellet)	$ 3.00 / oz $ 3.00	14.25	40%
1 oz	Northdown (Pellet)	$ 2.49 / oz $ 2.49	21.14	40%
0.50 oz	Saaz (Pellet) 0.49999999885628 oz Saaz (Pellet) Hops	$ 3.00 / oz $ 1.50	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

Date	Days	Event	Gravity	Volume	Temp	Updated	Comment
11/10/2023 1:21 AM about 1 year ago	+1	Brew Day Complete	1.120	6 Gallons	72 °F	12/6/2023 1:25 AM about 1 year ago
12/1/2023 1:21 AM about 1 year ago	+22	Fermentation Complete	1.028	6 Gallons	72 °F	12/6/2023 1:35 AM about 1 year ago
12/10/2024 1:08 PM 12 days ago	+397	Packaged		6 Gallons		12/10/2024 1:09 PM 12 days ago	Diluted last 3 gallons with 3 gallons water. Added fresh yeast to bucket and 2 carb tabs to each 22oz bottle. Condition for 2 weeks. Abv should be around 6%, FG 1.01 due to unfermentable sugars

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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Dark Irish Bochet