Tar and Feather'em Mild - Beer Recipe - Brewer's Friend

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Tar and Feather'em Mild

119 calories 13 g 12 oz
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Beer Stats
Method: BIAB
Style: Mild
Boil Time: 65 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.75 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Based off of Joe Postma's recipe
Calories: 119 calories (Per 12oz)
Carbs: 13 g (Per 12oz)
Created: Sunday March 1st 2015
1.036
1.010
3.5%
24.7
16.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.75 lb United Kingdom - Maris Otter Pale5.75 lb Maris Otter Pale 38 3.75 82.1%
11 oz American - Caramel / Crystal 40L11 oz Caramel / Crystal 40L 34 40 9.8%
6 oz American - Caramel / Crystal 120L6 oz Caramel / Crystal 120L 33 120 5.4%
3 oz American - Chocolate3 oz Chocolate 29 350 2.7%
112 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Pellet 4.6 Boil 60 min 20.63 50%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.6 Aroma 5 min 4.11 50%
2 oz / $ 0.00
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
64 - 70 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 152 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.83 g | 31.3 qt) 6.88 27.5  
Mash volume with grains (equipment estimates 8.39 g | 33.5 qt) 7.44 29.7  
Grain absorption losses -0.88 -3.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.7 g | 26.8 qt) 5.75 23  
Boil off losses -1.63 -6.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Volume into fermentor 5 20  
Total: 6.88 27.5
Equipment Profile Used: System Default
 
Notes

Top off with water after the boil to either 4 to 5 gallons to desired gravity.

I did 4.25 gallons for an OG .034/6
FG came in at .010 after 9 days no secondary.

4/4/15 - Mashed for 75 mins 152-54, iodine test, 1 teaspoon Gypsum, mash out to 162, OG came in at .37 pitched at 70 degrees

4/14 - FG at .011 3.4%

6/16/15 - Mash between 156 to 149 mashed out with 190 tea kettle degree to 153 then poured 175 degrees over the grain bag that was out of the pot after. OG .036 4/12 gals, pitched at 66

6/26 - FG .008 for 3.68%. tastes great into keg

1/30/16 - Mashed 152-52 mashout 160. Sparged with kettle water 175. OG .038 no wirflock tab haha.

2/10 - FG .014!? 3.15% meh. I should keep better notes OG was good same yeast maybe longer mash time?

9/7/16 - mashed between 155 to 150 whirfloc, Est Kent Goldings, .75 biol. .25 at 5 mins, OG .034 danstar windsor at 68 degrees

9/15 - FG .008 for 3.41% tastes smoother and less hopped with the Windor yeast and Goldings.

-------------------------------------------

5/31/17 - Mashed 158 down to 154 1 hour 20 mins. OG .038 re hydrated the Windsor pitched at 68 5 gals.

6/9 - FG .012 for 3.47% might do a hair less chocolate




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  • Last Updated: 2017-06-09 19:43 UTC