Peat Whiskey Wash - Beer Recipe - Brewer's Friend

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Peat Whiskey Wash

430 calories 30.6 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 0 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.130 (recipe based estimate)
Post Boil Gravity: 1.130 (recipe based estimate)
Efficiency: 65% (brew house)
Hop Utilization: 85%
Calories: 430 calories (Per 12oz)
Carbs: 30.6 g (Per 12oz)
Created: Tuesday November 7th 2023
1.130
1.015
15.1%
0.0
5.9
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.25 lb Root Shoot Malting - Distiller's Malt5.25 lb Distiller's Malt 36 2 25.3%
0.50 lb Simpsons - Peated Malt0.5 lb Peated Malt 37.674 1.5 2.4%
1 lb Root Shoot Malting - Honey Malt1 lb Honey Malt 35 9 4.8%
8.75 lb Corn Sugar - Dextrose8.75 lb Corn Sugar - Dextrose 42 0.5 42.2%
5.25 lb Simpsons - Finest Pale Ale Golden Promise5.25 lb Finest Pale Ale Golden Promise 37 2.4 25.3%
20.75 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Lactic acid Water Agt Mash 0 min.
1 oz BSG - Fermax Yeast Nutrient Other Mash 0 min.
 
Yeast
Omega Yeast Labs - Dried Lutra Kveik - OYL-071DRY
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
85 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 200 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Fort Collins 2012
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
17 2 3 3 13 50
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal dough in, mix grain Temperature 120 °F 120 °F --
beta Temperature 140 °F 140 °F 45 min
alpha Temperature 158 °F 158 °F 15 min
2.5 gal Sparge 170 °F 170 °F --
mash out, add sugar/nutrient Temperature 170 °F 170 °F 5 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.25 21  
Mash volume with grains 6.21 24.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume 0.82 3.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.68 2.7  
Pre boil volume 5 20  
Boil off losses    
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 6.07 24.3
Equipment Profile Used: System Default
 
Notes

Add dextrose at mash out. Recirc at 170f for 5 mins to mix well. Pitch yeast when wash is at 90f.

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  • Last Updated: 2023-11-07 05:17 UTC