Bourbon Barrel Ale - Beer Recipe - Brewer's Friend

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Bourbon Barrel Ale

306 calories 35.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Classic Rauchbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.33 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.072 (recipe based estimate)
Post Boil Gravity: 1.091 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Gary Williams
Calories: 306 calories (Per 12oz)
Carbs: 35.1 g (Per 12oz)
Created: Sunday January 14th 2024
1.091
1.028
8.3%
16.6
46.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row - Toasted10 lb Pale 2-Row - Toasted 33 30 52.6%
5 lb Belgian - Caramel Pils5 lb Caramel Pils 34 8 26.3%
2 lb Flaked Wheat2 lb Flaked Wheat 34 2 10.5%
1 lb Belgian Candi Sugar - Amber/Brown (60L)1 lb Belgian Candi Sugar - Amber/Brown (60L) 38 60 5.3%
1 lb Muntons - Chocolate Malt1 lb Chocolate Malt 30.8 350 5.3%
19 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Goldings1 oz Goldings Hops Pellet 4.5 Boil 60 min 14.01 50%
1 oz Fuggles1 oz Fuggles Hops Leaf/Whole 4.5 Boil 5 min 2.54 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp irish moss Water Agt Boil 15 min.
4 oz Oak Chips Water Agt Primary 0 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 144 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.1 oz       Temp: 68 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 qt Infusion -- 155 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.99 g | 36 qt) 8.75 35  
Mash volume with grains (equipment estimates 10.43 g | 41.7 qt) 10.19 40.8  
Grain absorption losses -2.25 -9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 6.33 25.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Volume into fermentor 5 20  
Total: 8.75 35
Equipment Profile Used: System Default
 
Notes

soak oak chips for 7-10 days

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  • Last Updated: 2024-01-15 01:41 UTC