SchuBrew BBQ Project - Beer Recipe - Brewer's Friend

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SchuBrew BBQ Project

398 calories 38.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Wood-Aged Beer
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Pre Boil Gravity: 1.099 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 398 calories (Per 12oz)
Carbs: 38.4 g (Per 12oz)
Created: Tuesday December 2nd 2014
1.119
1.027
12.1%
25.3
30.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
24 lb American - Pale Ale24 lb Pale Ale 37 3.5 61.5%
4 lb Belgian - Munich4 lb Munich 38 6 10.3%
2 lb American - White Wheat2 lb White Wheat 40 2.8 5.1%
4 lb Brown Sugar4 lb Brown Sugar 45 15 10.3%
2 lb Candi Syrup - Belgian Candi Syrup - D2 (160L)2 lb Belgian Candi Syrup - D2 (160L) 32 160 5.1%
24 oz Corn Sugar - Dextrose24 oz Corn Sugar - Dextrose 46 0.5 3.8%
1 lb Belgian - Special B1 lb Special B 34 115 2.6%
0.50 lb German - Carafa II0.5 lb Carafa II 32 425 1.3%
39 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Warrior0.5 oz Warrior Hops Leaf/Whole 16 Boil 60 min 8.88 10%
1 oz Sterling1 oz Sterling Hops Leaf/Whole 8.7 Boil 45 min 8.87 20%
0.50 oz Warrior0.5 oz Warrior Hops Leaf/Whole 16 Boil 5 min 1.77 10%
3 oz Sterling3 oz Sterling Hops Leaf/Whole 8.7 Boil 5 min 5.78 60%
5 oz / $ 0.00
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 369 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 14.33 gal (57.33 qt). Suggest reducing strike water volume to 9.48 gal (37.92 qt) and adding 2.33 gal (9.33 qt) sparge/top-off. 11.81 47.3  
Strike water volume at mash thickness of 1.5 qt/lb 11.81 47.3  
Mash volume with grains 14.33 57.3  
Grain absorption losses -3.94 -15.8  
Remaining sparge water volume (equipment estimates 3.48 g | 13.9 qt) 3.79 15.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.59 2.3  
Pre boil volume (equipment estimates 11.69 g | 46.8 qt) 12 48  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 10 40  
Going into fermentor 10 40  
Total: 15.6 62.4
Equipment Profile Used: System Default
 
Notes

add 2 oz bourbon soaked oak chips after primary fermentation let age until bourbon flavor is desired..add more if needed

then add tart cherries...age until desired flavor is reached.

I primed with brown sugar for bottling

3rd time filed in a freshly dumped Bourbon Barrel from Dark Horse. Sat in barrel for 3 months light pellicle formed. Funky and boozy. Transfer to a bucket with 2lbs of Tart Cherry puree for a week then kegged.



Award Winning Recipe
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  • Last Updated: 2016-03-16 14:25 UTC