Barrel Aged Hazelnut Brown Ale - Beer Recipe - Brewer's Friend

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Barrel Aged Hazelnut Brown Ale

158 calories 16.4 g 12 oz
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Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.24 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 58% (brew house)
Source: Boxcar Brewing
Hop Utilization: 97%
Calories: 158 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Sunday June 2nd 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Briess - Brewers Malt 2-Row11 lb Brewers Malt 2-Row 37 1.8 81.1%
7 oz Briess - Caramel Malt - 40L7 oz Caramel Malt - 40L 35.4 40 3.2%
0.25 lb Briess - Caramel Malt - 60L0.25 lb Caramel Malt - 60L 35.4 60 1.8%
0.25 lb Bestmalz - BEST Chocolate0.25 lb BEST Chocolate 34.5 337.82 1.8%
0.25 lb Thomas Fawcett - Dark Crystal Malt II0.25 lb Dark Crystal Malt II 33 120 1.8%
6 oz Briess - Aromatic Munich Malt 20L6 oz Aromatic Munich Malt 20L 35.4 20 2.8%
1 lb Briess - Extra Special Malt1 lb Extra Special Malt 33.5 130 7.4%
13.56 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Cascade0.75 oz Cascade Hops Pellet 7.2 Boil 60 min 17.67 42.9%
0.25 oz Cascade0.25 oz Cascade Hops Pellet 7.2 Boil 15 min 2.92 14.3%
0.25 oz Willamette0.25 oz Willamette Hops Pellet 5.8 Boil 15 min 2.35 14.3%
0.25 oz Cascade0.25 oz Cascade Hops Pellet 7.2 Dry Hop 8 days 14.3%
0.25 oz Willamette0.25 oz Willamette Hops Pellet 5.8 Dry Hop 8 days 14.3%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
1 tsp Yeast Nutrient Other Boil 10 min.
0.92 g Gypsum Water Agt Mash 1 hr.
0.38 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1.90 g Epsom Salt Water Agt Mash 1 hr.
1.23 g Canning Salt Water Agt Mash 1 hr.
1.37 g Chalk Water Agt Mash 1 hr.
0.81 g Gypsum Water Agt Sparge 30 min.
0.33 g Calcium Chloride (anhydrous) Water Agt Sparge 30 min.
1.67 g Epsom Salt Water Agt Sparge 30 min.
1.08 g Canning Salt Water Agt Sparge 30 min.
1 lb Hazelnuts Flavor Primary 7 days
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
69 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 27.96 psi       Temp: 68 °F       CO2 Level: 2.52 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
4.74 gal Strike 153 °F 152 °F 60 min
4.17 gal Fly Sparge 170 °F 170 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.09 20.3  
Mash volume with grains 6.17 24.7  
Grain absorption losses -1.7 -6.8  
Remaining sparge water volume (equipment estimates 4.41 g | 17.6 qt) 4.1 16.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.55 g | 30.2 qt) 7.24 29  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 6 g | 24 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 6 24  
Total: 9.19 36.7
Equipment Profile Used: System Default
 
Notes

Total Water Needed [?]: 8.91 Gallons, 33.71 Liters

Mash Water Needed [?]: 4.74 Gallons, 17.94 Liters

Sparge Water Needed [?]: 4.17 Gallons, 15.78 Liters

Strike Temperature [?]: 164.33 F, 74 C

Pre-Boil Wort Produced [?]: 7.05 Gallons, 26.7 Liters

Ferment at 65 for 7 days
Day 8 raise temp to 68 and Dry Hop
Keep Fermenting for 5 days.
Transfer to keg on day 13


*****
Toast nuts in the oven at 350 for 10-15 min on a single layer baking sheet. Stir them and go for another 10-15 minutes until they smell nice and toasted.

Blend them but not too much, add to muslim bag after the beer has feremented (day 7)

Use 10-15.5 oz per 5 gallon so probably 1 lb would be fine.

Leave in for 1-2 weeks

Barrel Age for 3 months

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  • Last Updated: 2024-11-20 15:52 UTC