MacÉanrúig’s Beinn Dubhar Leann Fraoch - Beer Recipe - Brewer's Friend

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MacÉanrúig’s Beinn Dubhar Leann Fraoch

277 calories 28.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Efficiency: 75% (brew house)
Calories: 277 calories (Per 12oz)
Carbs: 28.6 g (Per 12oz)
Created: Thursday April 12th 2012
1.083
1.021
8.2%
35.3
8.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb 2-Row Malt11 lb 2-Row Malt 36 2 70.4%
2 lb Honey2 lb Honey 34.6 0 12.8%
1 lb Carafoam1 lb Carafoam 33 2 6.4%
0.75 lb Crystal 20L0.75 lb Crystal 20L 35 20 4.8%
0.50 lb Caramel/Crystal Malt - 40L0.5 lb Caramel/Crystal Malt - 40L 34 40 3.2%
0.38 lb Peated Malt0.375 lb Peated Malt 34 3 2.4%
15.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Kent Golding1.5 oz Kent Golding Hops Pellet 5.5 Boil 90 min 71.4%
0.60 oz Kent Golding0.6 oz Kent Golding Hops Pellet 4.5 Boil 30 min 28.6%
2.10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 lb Heather Tips Other Boil 90 min.
0.06 lb Heather Tips Other Boil 90 min.
0.19 lb Heather Tips Other Boil 90 min.
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Conversion/Saccharification Rest (153°F) Infusion -- 153 °F 60 min
Sparge Infusion -- 170 °F 15 min
6.5 gal Wort Collection -- -- 158 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.84 27.3  
Mash volume with grains 8.09 32.3  
Grain absorption losses -1.95 -7.8  
Remaining sparge water volume (equipment estimates 2.7 g | 10.8 qt) 1.87 7.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.33 g | 29.3 qt) 6.5 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.7 34.8
Equipment Profile Used: System Default
 
Notes

Mash grain in 5.75 gallons of water at 153° F for 60 minutes. Sparge with 2.75 gals of 168-170° F water to collect 6.5 gallons of wort. Total boil time is 90 minutes. After 30 minutes of boil, add first addition of heather flowers. Continue for remaining 60 minutes. Whirlpool and add second addition of heather flowers. Cool to 69° F. to pitch starter. Oxygenate-aerate well.

Ferment at 69° F for seven days then rack to secondary fermenter and "dry hop" with heather. Continue fermentation for seven more days until gravity is about 3° Plato (1.012) or fermentation is finished. Let settle. Rack, prime and bottle. Age seven more days before drinking.

Source for Fresh Heather
http://www.floridaherbhouse.com/heather-flowers-bulk-organic-p-3282.html

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  • Last Updated: 2012-04-12 14:00 UTC