My Oak Tree Runneth Over - Beer Recipe - Brewer's Friend

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My Oak Tree Runneth Over

270 calories 29 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Old Ale
Boil Time: 75 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 270 calories (Per 12oz)
Carbs: 29 g (Per 12oz)
Created: Saturday October 5th 2024
1.081
1.022
7.7%
54.2
20.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Dingemans - Pale Ale 2 lb Pale Ale 37.72 3.9 28.6%
0.50 lb Briess - Special Roast0.5 lb Special Roast 33 40 7.1%
0.50 lb Briess - Victory Malt0.5 lb Victory Malt 34.5 28 7.1%
0.25 lb Briess - Chocolate0.25 lb Chocolate 25 350 3.6%
3.75 lb Briess - DME Pilsen Light3.75 lb DME Pilsen Light 43 2 53.6%
7 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Northern Brewer0.75 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 35.82 42.9%
0.50 oz Northern Brewer0.5 oz Northern Brewer Hops Pellet 7.8 Boil 30 min 18.35 28.6%
0.50 oz Northern Brewer0.5 oz Northern Brewer Hops Pellet 7.8 Boil 0 min 28.6%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Irish Moss Fining Boil 15 min.
0.50 oz Yeast Nutrient Water Agt Boil 10 min.
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
66 - 71 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 78 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 2.5 oz       Temp: 68 °F       CO2 Level: 2.3 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
3 gal Steeping 122 °F 118 °F 30 min
Temperature 144 °F 140 °F 15 min
Temperature 156 °F 152 °F 15 min
mashout Temperature 168 °F 168 °F --
0.5 gal rinse Sparge 170 °F 170 °F --
1 gal Top Off 212 °F 212 °F --
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 5.06 g | 20.2 qt) 4.62 18.5  
Mash volume with grains (equipment estimates 5.06 g | 20.2 qt) 4.88 19.5  
Grain absorption losses (steeping) -0.41 -1.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.29 1.2  
Pre boil volume (equipment estimates 4.94 g | 19.8 qt) 4.5 18  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil volume 3 12  
Going into fermentor 3 12  
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: 4.62 18.5
Equipment Profile Used: System Default
 
Notes

Yeast starter 2 days prior using 4oz DME and 1000mL water for 12 mins with 0.5 tsp yeast nutrient. Chill, pitch yeast, and aerate using stir plate.

On brew day:
Perform a step-mash using bottled water with the milled grains per the schedule. Mashout at 168F, rinse with sparge water, and top-off to 4.5 gals and bring to boil.

Add hops/extra per schedule (75 min boil).
Chill, xfer to 3gal carboy, pitch yeast, and ferment between 62-65F. After 3 days, switch from blowoff tube to airlock. After 7 days, add bourbon-soaked oak chips (4oz) for another 5-7 days (or until FG is reached).

Carbonate using syrup (maple or black walnut) to ~2 vols CO2 and bottle

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  • Last Updated: 2024-10-25 17:37 UTC